If you’ve ever dreamed of savoring an authentic Louisiana classic without hours in the kitchen, then this Instant Pot Gumbo Recipe is your new best friend. Packed with smoky andouille sausage, tender shrimp, fresh vegetables, and that unmistakable rich roux, this gumbo delivers deep Cajun flavors in a fraction of the time. It’s hearty, comforting, and perfectly balanced—a dish that feels like a warm hug on a chilly day and a guaranteed crowd-pleaser every time.
Ingredients You’ll Need
Ingredients You’ll Need
This Instant Pot Gumbo Recipe shines because of its simple yet essential ingredients that come together to create incredible depth of flavor, vibrant color, and satisfying texture. Each component plays a crucial role, from the browned sausage to the silky roux, making the magic happen in every spoonful.
- Andouille Sausage, 12 ounces, sliced: Adds a smoky, spicy kick that forms the backbone of the gumbo’s robust flavor.
- Shrimp, 12 ounces, extra small: Provides sweet, tender seafood notes that perfectly complement the sausage.
- Onion, 1 diced: Offers natural sweetness and depth once sautéed in the roux.
- Green Bell Pepper, 1 diced: Brings a fresh, slightly bitter crunch that balances the richness.
- Frozen Okra, 10 ounces, sliced: Essential for that classic gumbo texture and flavor, as well as thickening the stew naturally.
- Diced Tomatoes, 14 ounces (one can): Adds acidity and brightens the overall dish.
- Flour, ½ cup: The heart of the roux, providing thickening and that signature nutty flavor.
- Vegetable Oil, ½ cup: Works with flour to create the roux base that brings gumbo’s unique texture to life.
- Minced Garlic, 4 tablespoons: Intensifies flavor with fragrant depth.
- Gumbo File Powder, 3 teaspoons: Adds authentic Cajun earthiness and subtle herbal notes.
- Creole Seasoning, 1 tablespoon: A flavorful blend of spices that kick up the heat and complexity.
- Worcestershire Sauce, 2 tablespoons: Layers on umami and a hint of tanginess.
- Chicken Broth, 4 cups: The savory liquid that ties all ingredients together in one hearty pot.
How to Make Instant Pot Gumbo Recipe
Step 1: Brown the Sausage
Start by turning on the sauté function of your Instant Pot. Add the sliced andouille sausage and cook it until all sides are beautifully browned. Remove the sausage and set it aside, then splash a little chicken broth into the pot to deglaze—scraping the bottom to lift up all those flavorful brown bits, which will make your gumbo extra savory.
Step 2: Make the Roux
Next, pour the vegetable oil and flour into the pot and stir constantly. This slow cooking is crucial because the roux must transform into a rich brown color to develop that authentic Cajun flavor. It usually takes about 10 minutes, so be patient and keep stirring to avoid burning—it’s worth it.
Step 3: Sauté the Holy Trinity
Once your roux has reached the perfect hue, add in the diced onions, minced garlic, and green bell peppers, the classic Cajun holy trinity. Sauté these for about 5 minutes until the vegetables soften and their aromatic flavors start to shine, making your kitchen smell irresistible.
Step 4: Combine the Key Ingredients
Return the browned andouille sausage to the Instant Pot. Then pour in the okra, diced tomatoes, gumbo file powder, Creole seasoning, Worcestershire sauce, and chicken broth. Stir everything together to blend those bold flavors before closing the lid.
Step 5: Pressure Cook the Gumbo Base
Seal the Instant Pot with the lid and ensure the pressure valve is set to sealing. Cook on high pressure for 10 minutes to meld all those ingredients into a delicious, thick gumbo base.
Step 6: Add the Shrimp
Perform a quick manual release of the pressure, carefully open the lid, and stir in the shrimp. Let the shrimp cook in the hot gumbo for about 5 minutes until they turn pink and tender, sealing the dish with fresh seafood delight.
Step 7: Final Taste and Serve
Give your gumbo a taste and adjust seasoning if needed. A sprinkle of freshly chopped parsley or green onions on top adds a lovely pop of color and freshness. Serve it hot, ideally over a bed of steamed rice, for a truly satisfying meal.
How to Serve Instant Pot Gumbo Recipe
Garnishes
Fresh herbs like parsley and green onions not only add color but also brighten the hearty flavors of the gumbo. A dash of hot sauce can also be a game-changer if you love extra heat.
Side Dishes
Classic accompaniments include fluffy white rice, crusty French bread, or even cornbread. These help soak up the rich gumbo sauce and make every bite even more comforting.
Creative Ways to Present
Try serving your gumbo in hollowed-out bread bowls for a rustic touch or over creamy grits for a smooth, indulgent twist. Pair it with a simple green salad to balance the richness with crisp freshness.
Make Ahead and Storage
Storing Leftovers
Leftover gumbo tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days, making for easy reheated meals.
Freezing
This Instant Pot Gumbo Recipe freezes beautifully. Portion it out into freezer-safe containers or bags and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Gently reheat gumbo on the stovetop over medium heat or in the microwave, stirring occasionally. If it thickens too much, add a splash of broth or water to bring back the perfect consistency.
FAQs
Can I use a different type of sausage in this recipe?
Absolutely! While andouille sausage offers authentic smoky flavor, you can substitute with kielbasa or chorizo if you prefer. Just keep in mind the flavor profile will shift slightly.
Is gumbo supposed to be thick or thin?
Traditional gumbo is moderately thick, thanks to the roux and okra. It should coat a spoon nicely but still be spoonable. The thickness can be adjusted by tweaking the roux or liquid amounts.
Can I make this Instant Pot Gumbo Recipe vegetarian?
Yes, simply replace the sausage and shrimp with hearty veggies or plant-based sausage alternatives and use vegetable broth. Add extra spices for that classic gumbo punch.
What can I do if I don’t have gumbo file powder?
If gumbo file powder is unavailable, you can omit it, but the gumbo will miss some traditional earthiness. Adding a bay leaf or extra Creole seasoning can somewhat compensate.
How long does it take to cook gumbo in the Instant Pot?
This recipe takes about 20 minutes of cook time plus preparation, making it a fast way to enjoy gumbo without waiting hours like with stovetop versions.
Final Thoughts
This Instant Pot Gumbo Recipe is a joyful discovery that brings all the soul-warming, rich flavors of Cajun cooking straight to your dinner table in no time. Whether you’re new to gumbo or a longtime fan, this recipe promises tasty results that will turn into a beloved go-to for cozy nights and happy gatherings. Give it a try, and let the comforting taste of Louisiana fill your kitchen and heart!
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Instant Pot Gumbo Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Cajun
Description
This Instant Pot Gumbo recipe offers a rich and flavorful Cajun stew made with andouille sausage, shrimp, and a medley of vegetables, simmered in a perfectly browned roux and seasoned with traditional Creole spices. Ready in just under an hour, this comforting dish brings authentic Louisiana flavors to your table with the convenience of the Instant Pot.
Ingredients
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
- ½ cup Flour
- ½ 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
- 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.
- Make 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.
- Sauté Vegetables: 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.
- Add 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.
- 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.
- Cook 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.
- Finish and 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
- Be patient when making the roux; a deeper brown color enhances flavor but don’t let it burn.
- Adjust the spice level by adding more or less Creole seasoning or cayenne pepper according to your taste.
- For best texture, add shrimp after pressure cooking to avoid overcooking.
- Serve gumbo over steamed white rice for a traditional pairing.
- Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
