Instant Pot Gumbo Recipe

Instant Pot Gumbo

Learn to make Instant Pot Gumbo with detailed step by step method. This easy Instant Pot chicken, sausage shrimp Gumbo gets ready under 30 minutes and tastes best with rice.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: American
Keyword: Instant Pot Chicken Sausage Gumbo, Instant Pot Chicken Sausage Shrimp Gumbo, Instant Pot Gumbo
Prep Time: 10 minutes
Cook Time: 10 minutes
Natural Pressure Release: 10 minutes
Total Time: 30 minutes
Servings: 3 people
Calories: 367kcal
Author: Meghna

Ingredients

Proteins

  • 1 cup chicken diced into 1.5" pieces skinless and boneless chicken thighs or breasts, we prefer thighs in Gumbo.
  • 1 cup sliced Andouille Sausages dice them into circles or half moons.
  • 1 cup colossal tiger shrimps de-shelled, de-veined and headless.

Holy Trinity set of Veggies

  • 1/3 cup finely chopped green bell pepper
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped celery

Thickeners

  • 1/2 cup chopped fresh okra or frozen okra
  • 1/3 cup Gumbo Roux check out our GUMBO ROUX RECIPE.

Seasonings and Herbs

  • 2 tbsp Creole Seasoning heaped
  • 2 bay leaves

Other ingredients

  • 3/4 cup canned tomatoes with jalapeno you can use normal canned diced tomatoes
  • 3/4 cup canned fire roasted tomatoes
  • 1.5 tbsp roughly chopped garlic
  • 2 tbsp Extra Virgin Olive Oil
  • 3/4 cup low sodium chicken stock or vegetable stock
  • Salt (to taste)

Instructions

Brown the Andouille Sausages

  • Note that you can dice the Andouille sausages according to your preference, dice them into circles, half moons or wedges.
  • Set the Instant Pot on SAUTE and keep it on HIGH. Add olive oil and when the oil is hot add the sausages and brown them on both sides. There will be brown bits and crumbs stuck at the bottom of the inner pot of the Instant Pot but that's just fine we will be de glazing the pot really well after adding the stock. Set aside the browned sausages.

Saute the aromatics & mix dark roux

  • Do not drain the sausage fat or drippings we will be using it to saute the veggies.
  • Add the veggies along with the garlic and saute for 1-2 mins.
  • Stir the dark roux before pouring it into the instant pot. Add the roux and mix in very well with the veggies.

Add proteins, stock, seasonings, tomatoes & pressure cook

  • Add the proteins (chicken, sausage and tiger shrimps), creole seasoning, bay leaves, tomatoes and stock to the pot. Give everything a good stir and de-glaze the pot very well with the help of a spatula so that there are no bits and crumbs stuck at the bottom of the inner pot of the instant pot.
  • Close the lid, seal the valve and CANCEL the SAUTE mode. Press the PRESSURE COOK button and set it on HIGH for 6 minutes.
  • When the cooking cycle is over the Instant Pot will begin to beep. Wait for 10 ,minutes natural pressure release and than release the remaining pressure manually.
  • Open the pot and enjoy the Gumbo with rice, Louisianian style!

Video

Notes

  1. Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Something about the stock: 3/4 stock will lend a perfect consistency to your Instant Pot Gumbo. However, sometimes the chicken and shrimps releases lots of extra juices. If that is the case simmer the Pressure cooked Gumbo on SAUTE kept at LOW for a few minutes until you receive the desired consistency.
  3. Hate slimy okra do this: Deep fry, skillet roast or oven bake the fresh chopped okra until the turn golden around the edges. Add these to the pot and the okra won't turn slimy. 
  4. Want to skip okra totally? Increase the amount of proteins slightly and use Gumbo file to thicken the Gumbo. Add file powder once after pressure cooking and before serving the Gumbo. File loses thickening power when simmered.
  5. You may increse the amount of roux slightly, however, 1/3 cup dark roux is perfect for us as we do not prefer super thick Gumbo. It's never meant to be too thick.
  6. If you have jumbo or medium shrimps on hand, add them to the pot once the pressure cooking is done. Simmer for 2 mins on SAUTE kept at LOW. Fresh Colossal Tiger Shrimps are very meaty and take more time to cook through hence, I added them along with the other proteins.
  7. Do not swap ANDAOUILLE SAUSAGE with any other variety.
  8. Do not over saute the veggies.
  9. Do not add roux at the end.
  10. You can swap the Tinned tomatoes with jalapeno with normal chopped or diced tinned tomatoes. The amount remains the same.
 
Calorific details are provided by a third party application and are to be used as indicative figures only.
 
 
Nutrition Facts
Instant Pot Gumbo
Amount Per Serving
Calories 367 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Cholesterol 156mg52%
Sodium 840mg37%
Potassium 598mg17%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 7g8%
Protein 24g48%
Vitamin A 2519IU50%
Vitamin C 53mg64%
Calcium 139mg14%
Iron 3mg17%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 367kcal | Carbohydrates: 16g | Protein: 24g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 156mg | Sodium: 840mg | Potassium: 598mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2519IU | Vitamin C: 53mg | Calcium: 139mg | Iron: 3mg