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Instant Pot gumbo with shrimp, sausage, chicken, peppers, and other ingredients served in a dish with a bed of rice on the side.
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4.88 from 94 votes

Instant Pot Gumbo

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 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American, Cajun/Creole
Keyword: Instant Pot, Instant Pot Gumbo
Servings: 8 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. 
    Instant pot with sautéed green and red peppers, onion, garlic and sausage.
  • 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. 
    Melted butter in an Instant pot.
  • 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. 
    Instant pot with a roux boiling and a wooden spoon.
  • 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 (see notes above about avoiding the "burn" notice).
    Bay leaves added to instant pot of gumbo with chicken broth, sausage, chicken and peppers.
  • 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.
    Instant pot with okra added to gumbo ingredients and a wooden spoon.
  • Add shrimp and cook an additional 5 minutes or until shrimp is cooked through. 
    Shrimp added to instant pot gumbo. Wooden spoon resting in the instant pot.
  • Remove and discard bay leaves. Serve with rice. 
    Instant pot gumbo next to a bed of rice with a serving spoon in the gumbo.

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

Calories: 542kcal | Carbohydrates: 35g | Protein: 31g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 224mg | Sodium: 1517mg | Potassium: 570mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1410IU | Vitamin C: 49.4mg | Calcium: 155mg | Iron: 3.6mg