Instant Pot Gumbo

4.88 from 100 votes

Instant Pot Gumbo is so easy to make! Loaded with sausage, chicken, and shrimp, this gumbo is BURSTING with creole flavors! See gluten free substitutions in recipe notes.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course

Cuisine: American, Cajun/Creole

Keyword: Instant Pot, Instant Pot Gumbo

Servings: servings

Calories: 542kcal

Author: Erica Walker

Equipment

Instant Pot Pressure Cooker

Ingredients

2 tablespoons olive oil
1 red bell pepper diced
1 green bell pepper diced
1 onion diced
1 cup celery chopped
3 cloves garlic minced
13.5 ounces Andouille sausage cut into rounds
1/3 cup flour
1/3 cup butter
3 cups chicken broth
1 pound chicken cubed
2 teaspoons Creole seasoning (or to taste, we used Tony Chachere's)
10 ounces diced tomatoes with green chiles (aka Rotel tomatoes)
14 ounces fire roasted diced tomatoes
2 bay leaves
1/2 teaspoon Kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 cup okra sliced
1 pound shrimp peeled, deveined
4 cups cooked rice

Instructions

Set Instant Pot to "Sauté" function and add olive oil. Add peppers, onion, celery, garlic, and sausage. Sauté 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 forming a light roux. If you want to make a "dark roux", cook for 30-40 minutes until the roux becomes a dark, golden brown color. 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. If you notice your gumbo is really thick (like gravy) after adding all the rest of the ingredients, you may want to add up to 1 cup more broth to avoid the burn notice. If you think the gumbo is going to be too thin, you can always thicken it again before serving by adding 3 tablespoons of cornstarch to 1/4 cup cold water and stirring it into your gumbo after releasing pressure.
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 "Sauté", 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.

Video

Notes

To make this gumbo gluten-free, 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.

Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the "BURN" notice. If you are concerned about the burn notice, please refer this article: What Does 'Burn' Notice Mean on my Instant Pot?"

Nutrition