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Instant Pot Gumbo Recipe

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  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Instant Pot
  • Cuisine: Cajun, Creole
  • Diet: Halal

Description

This Instant Pot Gumbo is a hearty and flavorful one-pot Cajun classic, bursting with juicy andouille sausage, tender shrimp, okra, and aromatic vegetables, all simmered in a richly seasoned broth. The pressure cooker method speeds up the cooking process while achieving deep, authentic gumbo flavors with a perfectly dark roux and vibrant Creole seasonings.

Ingredients

Units Scale

  • Protein

  • 12 ounces Andouille Sausage, sliced
  • 12 ounces Shrimp, extra small

  • Vegetables

  • 1 Onion, diced
  • 1 Green bell pepper, diced
  • 10 ounces Frozen okra, sliced
  • 14 ounces Diced tomatoes, one can

  • Base & Roux

  • 1/2 cup Flour
  • 1/2 cup Vegetable oil
  • 4 tablespoons Minced garlic

  • Seasonings & Liquids

  • 3 teaspoons Gumbo file
  • 1 tablespoon Creole Seasoning
  • 2 tablespoons Worcestershire sauce
  • 4 cups Chicken broth

Instructions

  1. Brown the Sausage: Turn on the sauté function of the Instant Pot and add the sliced andouille sausage. Cook until browned on all sides. Remove the sausage from the pot and set aside. Use a splash of chicken broth to deglaze the pot, scraping up any brown bits from the bottom for enhanced flavor.
  2. Prepare the Roux: Add the vegetable oil and flour to the Instant Pot, stirring constantly to combine and form a roux. Allow the mixture to cook slowly, stirring frequently, for about 10 minutes until it reaches a rich brown color. This step is key for authentic Cajun flavor.
  3. Sauté the Aromatics: To the roux, add the diced onion, minced garlic, and green bell pepper. Continue to cook for another 5 minutes, allowing the vegetables to soften and their flavors to develop.
  4. Add Remaining Ingredients: Return the browned sausage to the pot, then add the okra, canned diced tomatoes, gumbo file, Creole seasoning, Worcestershire sauce, and chicken broth. Stir everything together to combine.
  5. Pressure Cook: Close the lid of the Instant Pot, ensuring the pressure valve is set to ‘sealing.’ Set to cook at high pressure for 10 minutes.
  6. Release Pressure & Add Shrimp: Carefully perform a manual quick release of the pressure. Open the lid, add in the shrimp, and stir. Let the shrimp cook in the hot gumbo for an additional 5 minutes until they are pink and cooked through.
  7. Serve: Taste and adjust seasoning as needed. Garnish with freshly chopped parsley or green onions if desired, and serve hot over steamed rice or on its own.

Notes

  • For maximum flavor, take time to sauté the onions, peppers, and celery—the ‘holy trinity’ of Cajun cooking—to create a deep flavor base.
  • Don’t rush the roux! Stir constantly and allow it to become a deep brown color for the most authentic gumbo flavor.
  • Garnishing with fresh herbs like parsley or green onions adds both freshness and visual appeal to your gumbo.
  • For extra depth, add a stalk of diced celery with the onion and pepper even though it isn’t listed above—it is traditional in many gumbo recipes.
  • You can serve gumbo with steamed white rice for a classic presentation.

Nutrition

  • Serving Size: 1 serving (about 1.5 cups)
  • Calories: 375
  • Sugar: 5g
  • Sodium: 1180mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 95mg

Find it online: https://emilyquickdinners.com/instant-pot-gumbo-recipe/