Instant Pot Gumbo Recipe
If you’re a fan of rich, bold flavors but don’t love hovering in the kitchen all day, this Instant Pot Gumbo Recipe is about to become your new obsession. It’s everything you love about classic Cajun gumbo—smoky andouille, tender chicken, succulent shrimp, and a soul-warming roux—all made remarkably fast and fuss-free, straight from your pressure cooker. One spoonful and you’ll taste layers of savory depth and a subtle kick of spice, proving you don’t need hours of simmering to capture the heart of New Orleans. Let’s get started on bringing that magic into your kitchen!
Ingredients You’ll Need
Every great gumbo starts with a handful of humble, no-nonsense ingredients that interplay to create irresistible flavor and body. With this simple lineup, you’ll get maximum comfort and taste, all with minimal prep—let’s break it all down!
- Andouille sausage (1/2 pound, sliced): This smoky, spiced sausage is the flavor backbone and brings authentic Cajun character to the gumbo.
- Boneless, skinless chicken thighs (1/2 pound, cut into bite-sized pieces): Chicken thighs stay juicy and tender, even after pressure cooking, making every bite a delight.
- Raw shrimp (1/2 pound, peeled and deveined): Adds sweet brininess and beautiful texture—drop them in at the end so they’re perfectly cooked, never rubbery.
- Vegetable oil (1/4 cup): This is your roux starter and gives the gumbo its deep, authentic color.
- All-purpose flour (1/4 cup): Whisked with the oil to make a roux, it thickens the gumbo and delivers signature nuttiness.
- Green bell pepper (1, chopped): Bell pepper, along with celery and onion, forms the holy trinity—indispensable in Cajun cooking.
- Celery stalk (1, chopped): Contributes crunch as well as subtle savory sweetness.
- Small onion (1, chopped): Gives a hearty base note that ties the flavors together.
- Garlic cloves (3, minced): Fresh garlic infuses the dish with robust aroma and depth.
- Diced tomatoes (1 14.5-ounce can): Lends brightness and acidity—cans are convenient, but you can use fresh if you have them!
- Chicken broth (4 cups): Rich, savory broth connects the components and makes your gumbo spoonable.
- Cajun seasoning (1 tablespoon): Packs in that signature zesty, peppery warmth—you can adjust the heat however you like.
- Dried thyme (1/2 teaspoon): A traditional herb that subtly perfumes the entire pot.
- Bay leaf (1): Essential for a gently aromatic background flavor—just don’t forget to remove it at the end!
- Salt and pepper (to taste): For simple, balanced seasoning.
- Chopped parsley (2 tablespoons): Stirred in at the end, parsley lifts the flavors and adds color.
- Cooked white rice (for serving): The classic bed to soak up every last drop of gumbo goodness.
How to Make Instant Pot Gumbo Recipe
Step 1: Make a Deep, Flavorful Roux
Start by setting your Instant Pot to sauté mode and add the vegetable oil and flour. Whisk continuously—yes, don’t walk away!—for 8 to 10 minutes, until the mixture turns a deep, golden brown. This step develops the nutty, toasty flavor that sets gumbo apart. The color is your friend here: the darker the roux, the richer the taste.
Step 2: Sauté the Holy Trinity
Toss in your chopped green bell pepper, celery, onion, and minced garlic straight into the roux. Let them sizzle together for 3 to 4 minutes. The aroma will be incredible! The veggies will soften and mingle with the roux, laying down serious flavor foundations.
Step 3: Add Proteins and Spices
Layer in the sliced andouille sausage and chicken thigh pieces. Stir to coat everything in those silky, caramelized pan juices. Now add the diced tomatoes, chicken broth, Cajun seasoning, dried thyme, bay leaf, salt, and pepper. It’ll start to look and smell like true Louisiana comfort food.
Step 4: Pressure Cook to Perfection
Cancel the sauté mode. Secure the lid, set your Instant Pot to high pressure, and let it work its magic for 10 minutes. This is where the flavors really marry! When it’s done, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
Step 5: Finish with Shrimp and Fresh Herbs
Switch back to sauté mode, add in your raw shrimp, and cook for 3 to 4 more minutes, just until the shrimp turn pink and tender. Stir in the chopped parsley for freshness, fish out the bay leaf, and you’re ready to serve up big, steaming bowls of Instant Pot Gumbo Recipe!
How to Serve Instant Pot Gumbo Recipe
Garnishes
A sprinkle of fresh parsley or sliced green onions not only makes your bowl pop visually, but also adds extra freshness and crunch. For a little heat, offer some hot sauce or a pinch of cayenne on the side—let everyone customize to their perfect spice level.
Side Dishes
White rice is tradition, but buttered French bread or cornbread are fantastic for sopping up all that savory broth. If you want to keep things classic, whip up a simple green salad with a tangy vinaigrette to balance the gumbo’s warmth with some crispness.
Creative Ways to Present
Serve the Instant Pot Gumbo Recipe in individual bowls over a mound of fluffy rice, or try offering it in festive mugs at a casual gathering. For a party spread, set up a gumbo bar with toppings like chopped scallions, extra parsley, or hot pepper flakes so everyone can make their bowl their own!
Make Ahead and Storage
Storing Leftovers
Let your gumbo cool to room temperature, then transfer it to airtight containers and store in the refrigerator for up to 4 days. The flavors only get more robust as they hang out together, so tomorrow’s bowl might be even better than the first.
Freezing
Instant Pot Gumbo Recipe freezes beautifully! Place cooled gumbo in freezer-safe bags or containers, leaving a bit of space for expansion. It’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm your gumbo on the stovetop over medium-low heat, stirring occasionally until it’s piping hot. If reheating from frozen, allow it to thaw in the fridge first. A splash of water or chicken broth can help loosen it up if needed.
FAQs
Can I make this Instant Pot Gumbo Recipe without seafood?
Absolutely! You can leave out the shrimp or substitute with sliced okra for a vegetarian twist, or simply use more chicken and sausage if you still want a meaty dish.
How spicy is this gumbo?
The heat is all up to you! If you love things fiery, add extra Cajun seasoning or a teaspoon of hot sauce. Prefer mild? Use less seasoning and skip the hot sauce garnish.
What is the “holy trinity” in Cajun cooking?
The holy trinity refers to the combination of onion, celery, and bell pepper. These three create an aromatic, savory base in most Louisiana dishes, just like how carrots, celery, and onion form the French mirepoix.
Can I use chicken breast instead of chicken thighs?
You can, but thighs are more forgiving and stay moist during pressure cooking. If using breast, watch closely so it doesn’t get dry, and consider reducing the pressure cook time by a minute or two.
What’s the best way to serve rice with Instant Pot Gumbo Recipe?
Spoon hot gumbo over a mound of fluffy white rice in each bowl, or let guests serve themselves; the rice soaks up the bold broth perfectly. Brown rice or even cooked cauliflower rice work if you want a twist on tradition!
Final Thoughts
If you’re craving honest-to-goodness Cajun comfort but don’t want to be stuck at the stove all evening, trust this Instant Pot Gumbo Recipe to deliver. It’s hearty, outrageously flavorful, and effortlessly comes together in under an hour. Invite some friends over, whip up a pot, and let every bowl bring a taste of Louisiana warmth to your table!
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Instant Pot Gumbo Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Gumbo recipe is a quick and flavorful way to enjoy a classic Cajun dish. Packed with andouille sausage, chicken, shrimp, and a mix of veggies and spices, this hearty gumbo is perfect served over fluffy white rice.
Ingredients
Meat and Seafood:
- 1/2 pound andouille sausage, sliced
- 1/2 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 pound raw shrimp, peeled and deveined
Roux and Vegetables:
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 green bell pepper, chopped
- 1 celery stalk, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
Broth and Seasonings:
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons chopped parsley
- Cooked white rice, for serving
Instructions
- Prepare the Roux: Set the Instant Pot to sauté mode. Add vegetable oil and flour; whisk continuously until golden brown, about 8–10 minutes.
- Sauté Vegetables: Add bell pepper, celery, onion, and garlic; sauté until softened, about 3–4 minutes.
- Add Meat and Seasonings: Stir in sausage, chicken, tomatoes, broth, Cajun seasoning, thyme, bay leaf, salt, and pepper.
- Cook: Pressure cook on high for 10 minutes. Allow natural release for 5 minutes, then quick release.
- Final Touches: Switch to sauté mode, add shrimp, cook until pink, about 3–4 minutes. Remove bay leaf, stir in parsley, and serve over rice.
Notes
- You can substitute okra for shrimp or add it with the other vegetables.
- Adjust the Cajun seasoning to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups gumbo with 1/2 cup rice
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
