Instant Pot Chicken and Sausage Gumbo
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
837 kcal
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Course
Main Course
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Cuisine
Cajun
Instant Pot Chicken and Sausage Gumbo
Description
Instant Pot Chicken and Sausage Gumbo begins by browning chicken thighs and andouille sausage pieces for color and flavor. Vegetables including onion, bell pepper, celery, and garlic are sautéed in the meat's leftover oil. A dark roux made from flour and fat is added along with chicken stock and Creole seasoning to create a deep, savory base. The meats return to the pot, and the mixture cooks under high pressure to tenderize and meld flavors thoroughly.
The result is a thick, flavorful gumbo with a balance of spicy sausage, tender chicken, and soft but intact vegetables. Garnishes like green onions, parsley, and gumbo file add freshness and an authentic Creole touch. The roux provides a nutty depth and the overall texture is rich and stew-like.
Serve this gumbo hot over rice for a traditional presentation. It works well as a filling dinner for gatherings or weeknight meals. Preparing the roux separately on the stove ensures a proper dark color, as Instant Pot is not suited for browning roux.
Gumbo stores well in the refrigerator for 3-4 days in an airtight container. Reheat gently over low heat to maintain texture. Advance prep of vegetables and rice can speed the cooking process. Leftovers often taste better the next day as flavors blend further. Substitutes for andouille sausage include smoked or hot Italian sausage, and chicken breasts may be used in place of thighs.
Ingredients
- 2 tablespoons avocado oil
- 2 lbs. chicken thighs boneless and skinless
- 1 lb. andouille sausage fresh (if possible, pork
- 1 green bell pepper diced (about 1 cup when diced)
- 3 onion small, diced (about 3 cups when diced, yellow
- 4 celery diced (about 1 ½ cups when diced, stalks
- 2 garlic minced, cloves
- 6 cups chicken stock
- 1 cup roux with the excess oil strained out, dark
- ½ teaspoon kosher salt
- ½ teaspoon Tony Chachere's Salt-Free Creole Seasoning
- green onions diced, for garnish
- parsley chopped, for garnish
- Gumbo file for garnish
Instructions
- Press the Saute setting on the Instant Pot, and add the oil to the pan while it warms. Set it for 30 minutes so you have enough time to cook the meat and veggies, even though this step might not need all 30 minutes.
- Add the meat to the pan, and brown. Don’t worry about them cooking through—you just want the meat to get good color on the outside. Depending on the size of your electric pressure cooker, you might have to do this in batches.
- Once the meat is cooked, remove it from the pan, and slice. Set aside.
- Add the veggies to the pan, and sauté for 5-10 minutes in the leftover oil and juices from the meat, cooking until soft.
- Pour in the chicken stock, and add the roux. Sprinkle in the spices, too, stirring until combined. Add the meats back into the pot, too.
- Close the Instant Pot's lid, and seal the valve so it can cook on high pressure.
- Set the electric pressure cooker on manual high pressure for 25 minutes, on the highest setting.
- Once it has finished cooking, allow it to naturally release the pressure. (Please note that the quick release will spray gumbo juices all over your kitchen, so give your pressure cooker some time to naturally release. It’s cleaner that way.)
- Once the pressure has naturally released, shred the chicken.
- Serve the gumbo with white rice and garnishes, and enjoy!
Notes
- Cool the gumbo before storing it in an airtight container; it keeps well in the fridge for 3 to 4 days.
- Reheat gently in a Dutch oven over low heat to preserve texture and flavor.
- A dark roux must be made on the stovetop since the Instant Pot cannot brown roux properly; stirring constantly helps avoid burning.
- Substitute smoked sausage if fresh andouille is unavailable, or try hot Italian sausage as another alternative.
- Chicken breasts can replace thighs if preferred.
- Chop vegetables and prepare rice in advance to speed up final cooking.
- Gumbo develops more flavor when made a day ahead, making it a good make-ahead dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 837 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 837kcal | 42% |
| Carbohydrates | 13g | 4% |
| Protein | 43g | 86% |
| Fat | 69g | 106% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 51g | 300% |
| Trans Fat | 1g | 50% |
| Cholesterol | 216mg | 72% |
| Sodium | 1880mg | 78% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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