Instant Pot Gumbo
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
542 kcal
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Course
Main Course, Dinner
Instant Pot Gumbo
Description
Instant Pot Gumbo starts with sautéing a traditional vegetable mix—bell peppers, onion, celery, and garlic—along with andouille sausage to build depth of flavor. A roux made from butter and flour, cooked to a light brown, forms the base, thickening the broth. Chicken, Creole seasoning, various tomatoes, bay leaves, and seasonings are added before pressure cooking to meld the components. Okra and shrimp finish the gumbo, delivering tender, mildly spiced seafood with a slightly thickened texture.
The gumbo is served over white rice, making for a filling and comforting dish that balances the savory and mildly spicy elements. Its layered flavors come from the measured cooking stages and seasoning choices.
The recipe notes suggest alternatives for thickening, including filé powder or gluten-free flours, and warn about possible "burn" notices on certain Instant Pot models. Adjusting flour types makes it adaptable for gluten sensitivity.
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 diced tomatoes fire roasted
- 2 bay leaf
- 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 rice cooked
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.
- 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.
- 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.
- 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).
- 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.
- Add shrimp and cook an additional 5 minutes or until shrimp is cooked through.
- Remove and discard bay leaves. Serve with rice.
Notes
- Use gluten-free flour or filé powder to thicken if avoiding gluten.
- Be cautious of "burn" notifications on different Instant Pot models; monitor roux stirring and temperature carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 542 kcal
% 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.
User Reviews
Overall Rating
4.9
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