This Instant Pot Gumbo is made with all the classic Cajun flavors but made in the Instant Pot rather than on the stovetop. You’re going to love how simple and tasty it is!
Don’t have an Instant Pot? No problem. We’ve included instructions for stovetop cooking in the recipe card.
Why You’ll Love It
- It’s super filling: Gumbo is a filling dish with chicken, sausage, shrimp, and veggies, perfect for a delicious dinner. Serve it over rice for a complete tasty meal.
- Authentic Gumbo flavors: This recipe makes authentic gumbo accessible to everyone with the convenience of the Instant Pot, you will have this ready in no time.
- Comforting: Gumbo has a comforting, soul-warming quality that makes it perfect for both special occasions and everyday comfort food which is especially good for the colder months.
» You might also like this Instant Pot Bourbon Chicken.
Ingredients You’ll Need
- Olive Oil – You can use your favorite type of brand.
- Onion – I use yellow onion, but white or sweet will work as well.
- Bell Pepper – Green bell peppers are traditional, but you can use red or yellow for a sweeter taste.
- Celery – Celery adds a lot of flavor to the gumbo and is a necessary ingredient, so don’t leave it out.
- Garlic – Be sure to use fresh garlic for the best flavor.
- Boneless Skinless Chicken Thighs – Thigh adds more flavor and has a better texture than breast, but you can use either.
- Andouille Sausage – Look for it in the sausage section of your grocery store. There are many types of spicy sausage you can use instead if you can’t find it.
- Salt – Season with salt to taste at the end, especially if your Creole seasoning is salty.
- Creole Seasoning – I use Zatarains or Tony Chachere’s Creole seasoning. It has a lot of salt, so I don’t put in extra.
- Cayenne Pepper – Adds a nice spicy kick. You can add as little or as much as you want.
- Low-Sodium Chicken Broth – I always use low-sodium to limit the amount of salt in the dish.
- Diced Tomatoes – A can of diced or chopped tomatoes.
- Shrimp – Look for peeled and deveined shrimp in the seafood section, or buy whole shrimp and prepare them yourself.
- Gumbo Filé – Gumbo filé is a unique ingredient used for flavor and thickening this gumbo. You can usually find it in the spice section of your store. If not, Amazon has it.
- Rice – It’s not necessary to serve it over rice, but it will make a more substantial meal.
Tips for Making Instant Pot Gumbo
- Take your time sautéing the vegetables, chicken, and sausage at the beginning. This step helps to develop deep, rich flavors in your gumbo.
- Cajun cuisine can be spicy, so adjust the amount of Cayenne pepper and Creole seasoning to suit your heat preference. You can always add more spice later if needed.
- If you can’t find Gumbo filé, you can use okra as a thickening agent. Simply add sliced okra during the cooking process. It provides a unique texture and flavor to your gumbo.
- Shrimp cooks quickly, so be careful not to overcook them. They’re done as soon as they turn pink and opaque.
Instant Pot Gumbo
This Instant Pot Gumbo is made with all the classic Cajun flavors but made in the Instant Pot rather than on the stovetop. You're going to love how simple and tasty it is!
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1/2 onion chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 2 cloves garlic chopped
- 1 pound (454 g) boneless chicken thighs chopped
- 6 ounces (170 g) Andouille sausage sliced (2 sausages)
- 1/2 teaspoon (3 g) salt leave out if your Creole seasoning is very salty
- 2 teaspoons (4 g) Creole seasoning
- 1/4 teaspoon (0.5 g) Cayenne pepper more or less to adjust spiciness
- 2 cups (473 ml) low-sodium chicken broth
- 14 ounces (397 g) diced tomatoes 1 can
- 1/2 pound (227 g) shrimp peeled and deveined
- 1 tablespoon (8 g) Gumbo filé
- Rice for serving (optional)
Instructions
- Heat the Instant Pot on Saute mode (high setting). Add the oil. When hot, add the onions. Saute until softened, about 3 minutes.
- Add the bell pepper and celery. Saute for 3 more minutes.
- Add chicken and sausage. Saute for 3 minutes. Turn off saute mode.
- Add the salt, Creole seasoning, cayenne pepper, and chicken broth.
- Stir and deglaze the bottom of the pot.
- Pour the tomatoes on top and press them down to submerge, but don’t stir them in.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 4 minutes. When the time is up, allow a 5-minute natural pressure release, then carefully release any remaining pressure. Remove the lid.
- Stir in the shrimp and Gumbo file and put the lid back on for 6 minutes (on Keep Warm). This will cook the shrimp and slightly thicken the gumbo.
- Remove the lid, stir, and serve over rice.
To Cook on the Stovetop
- Cook the chicken thighs in a frying pan over medium heat until cooked through. Set aside.
- Add the olive oil to a medium pot over medium heat. Add the onion, bell pepper, celery, garlic and salt to the pot and cook until tender, about 5 minutes.
- Add the Creole seasoning, cayenne pepper, crushed tomatoes, beef broth and tomato paste. Stir to combine. Add the andouille sausage and butter.
- Simmer for 20 minutes. Add the shrimp and simmer for an additional 2-3 minutes before adding the gumbo filé. Stir and simmer until the gumbo thickens slightly.
Notes
- Take your time sautéing the vegetables, chicken, and sausage at the beginning. This step helps to develop deep, rich flavors in your gumbo.
- Cajun cuisine can be spicy, so adjust the amount of Cayenne pepper and Creole seasoning to suit your heat preference. You can always add more spice later if needed.
- If you can’t find Gumbo filé, you can use okra as a thickening agent. Simply add sliced okra during the cooking process. It provides a unique texture and flavor to your gumbo.
- Shrimp cooks quickly, so be careful not to overcook them. They’re done as soon as they turn pink and opaque.
Nutrition
Calories: 521kcalCarbohydrates: 11gProtein: 42gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 239mgSodium: 841mgPotassium: 932mgFiber: 2gSugar: 5gVitamin A: 1631IUVitamin C: 50mgCalcium: 95mgIron: 3mg
Tried this recipe?Let us know how it was!
How to Store Leftovers
Fridge: Transfer the gumbo to an airtight container and store it in the refrigerator. It can be kept in the fridge for up to 3-4 days.
Freezer: If you have leftover gumbo that you won’t consume within a few days, freeze it in an airtight container or heavy-duty freezer bags. It can stay good in the freezer for up to 2-3 months.
YOU MIGHT ALSO LIKE
Like this recipe? We’d love for you to share it on your Pinterest boards! Click to follow our Pinterest boards so you can find all our recipes! You can also find us on Facebook!
🥧 If you’re interested in more great recipes, I share all my favorite recipes over at A Food Lover’s Kitchen, and you’ll find air fryer recipes at Air Fry Anytime and cocktails and drinks at Savored Sips. Check it out today!
Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.
How much sliced okra is required if gumbo file is not used.?
Bonnie, I’d use about 4 okra, sliced, in place of the file. You can, of course, put more or less to your liking.
this is so good. glad I found it.
So happy to hear that Ailene.