Instant Pot Gumbo

Why You’ll Love This Recipe

Gumbo is the ultimate comfort food with a deep, rich flavor profile that perfectly balances spice, smoke, and savory goodness. With the Instant Pot, this dish becomes even more convenient to prepare, with all the ingredients cooking together quickly to build an incredible depth of flavor. Whether you choose to make it with chicken, sausage, shrimp, or all three, Instant Pot Gumbo is a delicious, filling meal that’s sure to satisfy your cravings for bold, Southern cuisine.

Ingredients

• 1 tablespoon olive oil

• 1 pound smoked sausage, sliced (such as Andouille)

• 1 pound chicken thighs, boneless and skinless, diced

• 1 medium onion, chopped

• 1 bell pepper, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes

• 6 cups chicken broth

• 1 1/2 cups long-grain white rice (uncooked)

• 2 teaspoons Cajun seasoning

• 1 teaspoon thyme

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon dried oregano

• 1/2 teaspoon cayenne pepper (optional for extra heat)

• Salt and pepper to taste

• 2 bay leaves

• 1/2 pound shrimp, peeled and deveined

• 2 tablespoons fresh parsley, chopped (for garnish)

• Hot sauce (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Turn the Instant Pot to the “Sauté” function and heat the olive oil. Add the smoked sausage slices and cook for 4-5 minutes until browned. Remove the sausage and set it aside.

2. In the same pot, add the diced chicken thighs and cook for 5-6 minutes, until browned. Remove and set aside with the sausage.

3. Add the onion, bell pepper, celery, and garlic to the pot. Sauté for 3-4 minutes until softened and fragrant.

4. Stir in the Cajun seasoning, thyme, paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for another 1 minute to allow the spices to bloom.

5. Add the diced tomatoes (with juices), chicken broth, uncooked rice, and bay leaves. Stir well to combine.

6. Return the cooked sausage and chicken to the pot. Close the lid, set the Instant Pot to “Manual” or “Pressure Cook” for 10 minutes on high pressure.

7. When the cooking time is up, perform a quick release of the pressure.

8. Open the lid and add the shrimp to the gumbo, stirring to combine. Close the lid again and let the residual heat cook the shrimp for 5-6 minutes, until pink and opaque.

9. Discard the bay leaves. Taste the gumbo and adjust seasoning as needed. Serve the gumbo with a sprinkle of fresh parsley and a dash of hot sauce, if desired.

Servings and timing

• Servings: 6

• Preparation time: 10 minutes

• Cooking time: 20 minutes (plus pressure release time)

• Total time: 30 minutes

Variations

• Vegetarian gumbo: For a vegetarian version, omit the meats and seafood, and instead add more vegetables like okra, mushrooms, or zucchini. You can also add tofu for a protein boost.

• Seafood gumbo: Add a variety of seafood, such as crab, mussels, or clams, to make the gumbo even more decadent.

• Spice level: Adjust the spice level by increasing or decreasing the amount of cayenne pepper and hot sauce to suit your preference.

Storage/Reheating

• Storage: Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the gumbo on the stovetop over medium heat, or in the microwave. If the gumbo has thickened too much, add a bit more chicken broth or water when reheating.

FAQs

1. Can I use frozen chicken or sausage for this recipe?

Yes, you can use frozen chicken or sausage, but it will require a slightly longer cooking time. Make sure to thaw and cut the meat into pieces before using it in the Instant Pot.

2. What can I use instead of Andouille sausage?

If you can’t find Andouille sausage, you can substitute with any smoked sausage or kielbasa. The smoky flavor is important for the gumbo, so choose a sausage with a strong flavor.

3. Can I make gumbo ahead of time?

Yes, gumbo can be made ahead of time. In fact, it often tastes even better the next day as the flavors have had more time to meld. Simply store it in the fridge and reheat when ready to serve.

4. Can I use brown rice instead of white rice?

You can use brown rice, but you’ll need to adjust the cooking time and liquid. Brown rice typically takes longer to cook, so if you use it, increase the cooking time to 22 minutes and add a little extra broth.

5. Can I freeze gumbo?

Yes, gumbo freezes well. Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave.

6. How do I make my gumbo thicker?

If you want a thicker gumbo, you can add a roux (a mixture of flour and fat), but since this is an Instant Pot version, it typically doesn’t need one. If desired, stir in a slurry of cornstarch and water during the last few minutes of cooking.

7. Can I add okra to my gumbo?

Yes, okra is a classic addition to gumbo. If you’d like to add it, stir in 1-2 cups of sliced okra when you add the tomatoes and broth. Okra helps to thicken the gumbo and adds great flavor.

8. How can I make gumbo spicier?

To add more heat, increase the amount of cayenne pepper, or stir in some chopped fresh jalapeños, hot sauce, or crushed red pepper flakes.

9. Can I use other types of seafood in gumbo?

Yes, you can add a variety of seafood like crab, crawfish, mussels, or clams. Just be sure to add the seafood towards the end of cooking so it doesn’t overcook.

10. Can I use white wine in gumbo?

Yes, you can deglaze the pot with a splash of white wine after sautéing the vegetables and meats, just before adding the broth. This will add extra depth of flavor.

Conclusion

Instant Pot Gumbo is a flavorful, comforting dish that brings the taste of Louisiana to your table in no time. Packed with tender meats, shrimp, aromatic vegetables, and rich spices, this gumbo is sure to become a family favorite. The Instant Pot makes it incredibly easy to prepare, and with plenty of room for customization, you can make it your own with different meats, seafood, or spices. Whether you’re new to gumbo or a seasoned pro, this recipe is a must-try for anyone craving bold, Southern flavors.