This Instant Pot Gumbo is so easy to make and even easier to clean up. Made with sausage, chicken, and shrimp, this gumbo is BURSTING with flavor!
Instant Pot Gumbo is the perfect meal for a COLD day. It is thick, hearty, and is straight-up some of the comfiest comfort food of all time. I have tried several different varieties of gumbo, but my favorite includes chicken, sausage, AND shrimp. Mostly because I can’t pick a favorite meat to put in it. I like them all!
What is gumbo?
Gumbo is a Southern comfort food that originates in Southern Louisiana. It can be made SO many different ways most gumbo dishes start with a basic, dark roux, peppers, onions, and celery. You can add a protein such as sausage, chicken, or shrimp as well. Or all three. It is usually thickened with okra and/or filé powder in addition to the roux. It really depends on your taste!
As mentioned above, there are so many ways you can go when making gumbo. Some may argue that tomatoes do not belong in gumbo when others love the added flavor of tomatoes. I really think there is no wrong way. Personally, I am not the biggest fan of okra, so it is something I usually leave out. Make it according to your tastes, be creative, and you won’t be disappointed!
To make this gumbo gluten-free the most obvious choice would be to use a gluten-free flour in the place of regular all-purpose flour in the roux. We use Namaste flour from Costco or a homemade flour blend when substituting flour. If you want to avoid making a roux, you can always use filé powder and/or okra to thicken instead. The Tony Chachere’s seasoning is GF so you should be good using that as your Creole seasoning in this recipe.
How to make Instant Pot Gumbo:
Instant Pot Gumbo
- 2 Tbsp olive oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 onion diced
- 1 c. celery chopped
- 3 cloves garlic minced
- 1 pkg. andouille sausage (13.5 oz) cut into rounds
- 1/3 c. flour
- 1/3 c. butter
- 3 c. chicken broth
- 1 lb. chicken cubed
- 2 tsp. Creole seasoning (or to taste, we used Tony Chachere's)
- 1 (10 oz) can diced tomatoes with green chiles (aka Rotel)
- 1 (14-15oz) can fire roasted diced tomatoes
- 2 bay leaves
- 1/2 tsp. Kosher salt (or to taste)
- 1/4 tsp. black pepper (or to taste)
- 1 c. okra sliced
- 1 lb. shrimp peeled, deveined
- 4 c. cooked rice
Set Instant Pot to "Saute" function and add olive oil.
Add peppers, onion, celery, garlic, and sausage.
Saute for 3-5 minutes or until vegetables become soft.
Remove all vegetables and sausage. Set aside.
Immediately add butter to instant pot and stir, scraping up any cooked bits from the bottom of the pot. When butter is melted, add flour.
Cook 5 minutes, stirring constantly until dark brown, forming a roux. Turn cooker off.
Add chicken broth, cooked vegetables and sausage, chicken, Creole seasoning, diced tomatoes with chiles, fire roasted tomatoes, bay leaves, salt and pepper.
Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position.
Press "Manual" and select “High Pressure." Set time to 20 minutes. When time is up, turn cooker off.
Quick release by turning valve to "venting".
When pressure is fully released, remove lid and stir in okra. Press "Saute", and cook uncovered for 5 minutes. Add shrimp and cook an additional 5 minutes or until shrimp is cooked through.
Remove and discard bay leaves. Serve with rice.
(recipe adapted from Instant Pot recipe archives)