Fast Instant Pot Gumbo

Here’s my tried-and-true Instant Pot gumbo recipe, packed with tender chicken, smoky sausage, and fresh okra in a rich, flavorful broth that tastes like it’s been simmering all day.

This gumbo has become my go-to meal when I’m craving comfort food but don’t have hours to spend in the kitchen. I often make a big batch on Sundays so we can enjoy it throughout the week. Because let’s be honest – gumbo always tastes better the next day, doesn’t it?

What Kind of Andouille Sausage Should I Use?

For authentic gumbo flavor, you’ll want to look for real Cajun-style andouille sausage, which has a smokier and more intense flavor than regular smoked sausage. Most grocery stores carry brands like Aidells or Johnsonville, which are good options if you can’t find traditional Louisiana-made andouille. If the sausage seems a bit dry or hard when you buy it, that’s actually a good sign – authentic andouille should be firmly packed and well-cured. When slicing your andouille, try to cut it into even, half-inch pieces so it cooks uniformly in your gumbo.

Options for Substitutions

This gumbo recipe can be adapted with several substitutions, though some ingredients are key to keeping that classic gumbo taste:

• Andouille sausage: If you can’t find Andouille, use smoked kielbasa or any spicy smoked sausage. The smoky flavor is important for authentic gumbo taste.
• Okra: Not a fan of okra? You can skip it, but you’ll need to add 1-2 extra tablespoons of flour to your roux for thickening. Frozen okra works just as well as fresh.
• Creole seasoning: No Creole seasoning? Mix paprika, garlic powder, black pepper, onion powder, oregano, and cayenne for a quick DIY version. Cajun seasoning works too.
• Shrimp: You can skip the shrimp and add extra chicken or sausage instead. Or try crawfish tails when in season.
• Bell peppers: Any color bell pepper works fine – the traditional ‘holy trinity’ uses green peppers, but the recipe works with whatever you have.
• Flour and butter for roux: This is essential for authentic gumbo – don’t skip or substitute the roux ingredients, as they’re crucial for the proper texture and flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot gumbo is rushing through the roux – even in a pressure cooker, you’ll need to take time to properly brown the flour and butter mixture until it’s the color of chocolate for that authentic flavor. Another common mistake is overcrowding the pot during the initial sautéing phase – work in batches when browning your sausage and chicken to develop a proper flavor base, rather than steaming the meat. To prevent your gumbo from becoming too thick or thin, remember that the Instant Pot reduces liquid less than stovetop cooking, so start with less stock than you think you need – you can always add more after pressure cooking. For the best texture, add the shrimp and okra only after the pressure cooking is complete, as these delicate ingredients need just a few minutes of residual heat to cook perfectly.

What to Serve With Gumbo?

Since gumbo is already packed with meat, seafood, and vegetables, you’ll want to keep the sides simple and traditional. A piece of warm, crusty French bread is perfect for soaking up all that flavorful broth – in New Orleans, they love using French bread that’s crispy on the outside and soft on the inside. For a true taste of the South, try serving your gumbo with a side of cornbread or corn muffins, which add a nice sweet contrast to the spicy stew. If you’re looking to add some extra veggies, a simple green salad with a light vinaigrette dressing works great as a fresh side dish that won’t overshadow the main event.

Storage Instructions

Keep Fresh: Your homemade gumbo will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything mingles together! Just keep the rice stored separately to prevent it from getting mushy.

Freeze: Gumbo is perfect for freezing! Pour it into freezer-safe containers or bags and it’ll keep for up to 3 months. I recommend freezing it without the rice and shrimp – you can add fresh shrimp when reheating, and cook fresh rice to serve with it.

Warm Up: To enjoy your leftover gumbo, heat it slowly on the stovetop or in the microwave, stirring occasionally. If frozen, thaw overnight in the fridge first. If the gumbo seems too thick after reheating, just add a splash of chicken broth to thin it out to your desired consistency.

Preparation Time	15-20 minutes
Cooking Time	30-50 minutes
Total Time	45-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 150-170 g
• Fat: 150-170 g
• Carbohydrates: 300-350 g

Ingredients

• 2 tablespoons olive oil
• 1 diced red bell pepper
• 1 diced green bell pepper
• 1 diced onion
• 1 cup chopped celery
• 3 minced garlic cloves
• 13.5 ounces andouille sausage, sliced
• 1/3 cup all-purpose flour
• 1/3 cup butter
• 3 cups chicken stock
• 1 pound cubed chicken
• 2 teaspoons creole spice mix (or as preferred, we used tony chachere’s)
• 10 ounces diced tomatoes with green chilies (like rotel)
• 14 ounces fire-roasted diced tomatoes
• 2 bay leaves
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon ground black pepper (adjust to taste)
• 1 cup sliced okra
• 1 pound shrimp, peeled and deveined
• 4 cups prepared rice

Step 1: Sauté Vegetables and Sausage

Set your Instant Pot to the “Sauté” function and add a bit of olive oil.

Once it’s hot, add the peppers, onion, celery, garlic, and sausage.

Sauté for 3-5 minutes or until the vegetables soften.

Remove all the vegetables and sausage from the pot and set them aside for later use.

Step 2: Make the Roux

Immediately add butter to the Instant Pot, stirring and scraping up any cooked bits stuck to the bottom.

Once the butter is melted, stir in the flour.

Cook for about 5 minutes, stirring constantly to form a light roux.

For a “dark roux,” continue cooking for 30-40 minutes until the roux achieves a dark, golden brown color.

Once done, turn the cooker off.

Step 3: Add Remaining Ingredients

Into the pot, add chicken broth, the sautéed vegetables and sausage, chicken, Creole seasoning, diced tomatoes with chiles, fire-roasted tomatoes, bay leaves, salt, and pepper.

Stir everything together.

Close and lock the lid of your Instant Pot.

Turn the steam release handle to the “Sealing” position.

Ensure not to trigger the “burn” notice.

Step 4: Cook Under Pressure

Press the “Manual” button on your Instant Pot and select “High Pressure.” Set the cooking time to 20 minutes.

Once the time is up, turn the cooker off.

Perform a quick release by turning the valve to “venting.” When the pressure is fully released, carefully remove the lid.

Step 5: Final Simmer and Cook Shrimp

Add okra to the mixture in the pot.

Press “Sauté” again and cook uncovered for 5 minutes.

Then, add shrimp and cook for an additional 5 minutes or until the shrimp are cooked through and firm.

Remove and discard the bay leaves.

Step 6: Serve

Once everything is thoroughly cooked, serve your flavorful dish with rice, and enjoy this comforting meal packed with vibrant flavors!