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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 Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8 servings
Calories: 542 kcal
Course: Main Course , Dinner
Cuisine: American , Cajun

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

    Cup of Yum
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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).
  5. 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.
  6. Add shrimp and cook an additional 5 minutes or until shrimp is cooked through. 
  7. Remove and discard bay leaves. Serve with rice. 

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 Information

Calories 542kcal (27%) Carbohydrates 35g (12%) Protein 31g (62%) Fat 30g (46%) Saturated Fat 11g (55%) Cholesterol 224mg (75%) Sodium 1517mg (63%) Potassium 570mg (16%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1410IU (28%) Vitamin C 49.4mg (55%) Calcium 155mg (16%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 542

% Daily Value*

Calories 542kcal 27%
Carbohydrates 35g 12%
Protein 31g 62%
Fat 30g 46%
Saturated Fat 11g 55%
Cholesterol 224mg 75%
Sodium 1517mg 63%
Potassium 570mg 12%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1410IU 28%
Vitamin C 49.4mg 55%
Calcium 155mg 16%
Iron 3.6mg 20%

* Percent Daily Values are based on a 2,000 calorie diet.