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!