Instant Pot Gumbo Recipe

This Instant Pot Gumbo brings authentic New Orleans flavor right to your kitchen in a fraction of the traditional cooking time. Loaded with savory sausage, plump shrimp, and vegetables in a rich, flavorful broth, this gumbo delivers big flavor without hours of stirring. Perfect for busy weeknights when you’re craving something hearty and satisfying!

Why You’ll Love This Recipe

• Time-Saving: Traditional gumbo takes hours, but this Instant Pot version gives you authentic flavor in just 45 minutes.
• One-Pot Wonder: Everything cooks in the Instant Pot, meaning less cleanup and more time to enjoy your meal.
• Rich Flavor: Despite the shorter cooking time, this gumbo develops deep, complex flavors that taste like they’ve been simmering all day.
• Versatile: Easy to customize with your favorite proteins or whatever you have on hand.

this Recipe

Ingredients You’ll Need

• Andouille Sausage: The backbone of any good gumbo, providing smoky, spicy flavor that infuses the entire dish.
• Shrimp: Adds a sweet seafood element that complements the richness of the sausage. Make sure they’re peeled and deveined to save time.
• Holy Trinity (Onion, Green Bell Pepper, Garlic): The essential flavor base of Cajun cooking that creates the foundation for the entire dish.
• Okra: Adds wonderful texture and helps thicken the gumbo naturally. Using frozen okra makes this recipe accessible year-round.
• Diced Tomatoes: Adds acidity and brightness to balance the rich flavors. The canned version works perfectly here.
• Flour and Oil: Creates the all-important roux that gives gumbo its distinctive flavor and color.
• Gumbo Filé: This ground sassafras leaf powder adds an authentic, earthy flavor that’s essential for traditional gumbo.
• Creole Seasoning: Provides the perfect blend of spices without having to measure out a dozen different ingredients.
• Worcestershire Sauce: Adds depth and umami that enhances all the other flavors.
• Chicken Broth: Forms the liquid base of your gumbo, carrying all those wonderful flavors.

Variations

Want to customize your gumbo? Here are some delicious options:

• Chicken Gumbo: Add chunks of boneless chicken thighs along with or instead of the shrimp.
• Seafood Extravaganza: Add crab meat or oysters during the last few minutes of cooking for an impressive seafood gumbo.
• Spice Level: Adjust the heat by adding cayenne pepper or hot sauce to taste.
• Vegetable Boost: Throw in some chopped celery or okra-averse? Skip it and add a bit more flour to your roux for thickening.

How to Make Instant Pot Gumbo

Step 1: Brown the Sausage

Turn on the sauté function of your Instant Pot and add the sliced Andouille sausage. Cook until beautifully browned, which develops deeper flavor. Remove the sausage and deglaze the pot with a splash of chicken broth, scraping up all those flavorful bits.

Step 2: Make the Roux

Combine the oil and flour in the Instant Pot and stir constantly for about 10 minutes until it reaches a rich, dark color. This is the secret to authentic gumbo flavor! The roux should resemble dark peanut butter or chocolate. Add the onion, garlic, and bell pepper to the roux and sauté for 5 minutes until softened.

Step 3: Pressure Cook

Return the sausage to the pot and add all seasonings, chicken broth, okra, diced tomatoes, and Worcestershire sauce. Close the lid, seal the valve, and set to high pressure for 10 minutes. The pressure cooking process melds all those wonderful flavors together.

Step 4: Add the Shrimp

After a quick pressure release, open the pot and stir in the shrimp. They’ll cook perfectly in just 5 minutes from the residual heat. This prevents them from becoming rubbery, keeping them tender and delicious.

Pro Tips for Making the Recipe

• Dark Roux Matters: Don’t rush this step! A properly darkened roux is crucial for authentic gumbo flavor. Stir constantly to prevent burning.
• Layer Flavors: Browning the sausage first builds a foundation of flavor that makes all the difference.
• Prep Ahead: Chop all vegetables before starting for a smooth cooking process.
• Shrimp Timing: Adding shrimp at the end ensures they stay perfectly tender rather than overcooked.
• Season to Taste: After cooking, taste and adjust seasonings – every great cook knows this final step is essential.

How to Serve

Traditional gumbo is typically served over a scoop of white rice, which soaks up the flavorful broth beautifully. Here are some perfect accompaniments:

Main Serving

Ladle generous portions of gumbo over hot steamed rice in wide, shallow bowls.

Side Dishes

• Crusty French bread or cornbread for sopping up the delicious broth
• A simple green salad with vinaigrette to cut through the richness
• Pickled vegetables for a tangy contrast

Garnishes

Finish with sliced green onions, fresh parsley, and a dash of hot sauce for those who like extra heat.

Make Ahead and Storage

Storing Leftovers

This gumbo actually improves with time as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 3 days.

Freezing

Gumbo freezes beautifully! Cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. For best results, freeze without the rice and add freshly cooked rice when serving.

Reheating

Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat until bubbling, or microwave in intervals, stirring between each. You may need to add a splash of chicken broth if it’s too thick.

FAQs

Can I make this gumbo without an Instant Pot?
Absolutely! Use a large heavy pot or Dutch oven on the stovetop. Follow the same steps for making the roux and sautéing vegetables, then simmer everything for about 45-60 minutes before adding the shrimp.

What if I can’t find gumbo filé powder?
While filé powder adds authentic flavor, you can still make delicious gumbo without it. Your gumbo will be a bit different but still tasty. Try adding a bay leaf during cooking and a pinch of thyme to compensate for some of the missing flavors.

Can I use frozen shrimp?
Yes! Thaw them first under cold running water, and make sure they’re peeled and deveined. Pat them dry before adding to the gumbo for best results.

My gumbo isn’t as thick as I’d like. What can I do?
If you prefer a thicker gumbo, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir this slurry into the gumbo after pressure cooking. Use the sauté function to simmer for a few minutes until thickened.

Final Thoughts

This Instant Pot Gumbo brings a taste of New Orleans into your home with a fraction of the traditional effort. The combination of tender shrimp, smoky sausage, and vegetables in that rich, flavorful broth is simply irresistible. Whether for a weeknight dinner or weekend gathering, this dish impresses without the stress. Give yourself the gift of this simplified classic – your taste buds will thank you!

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