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Instant Pot Gumbo

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Instant Pot Gumbo is a hearty and flavorful Southern classic that brings together a rich blend of spices, tender meats, and a thick, savory roux-like base. Made in the Instant Pot, it cuts down cooking time without compromising on flavor, creating a comforting, one-pot dish.

Ingredients

  1. 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)

Instructions

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.

  1. In the same pot, add the diced chicken thighs and cook for 5-6 minutes, until browned. Remove and set aside with the sausage.
  2. Add the onion, bell pepper, celery, and garlic to the pot. Sauté for 3-4 minutes until softened and fragrant.
  3. 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.
  4. Add the diced tomatoes (with juices), chicken broth, uncooked rice, and bay leaves. Stir well to combine.
  5. 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.
  6. When the cooking time is up, perform a quick release of the pressure.
  7. 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.
  8. 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.

Notes

  • You can substitute the chicken or sausage with other proteins, such as crab, mussels, or clams.
  • For a vegetarian version, omit the meats and seafood and add more vegetables like okra, mushrooms, or zucchini.
  • If you want to make it spicier, increase the cayenne pepper or add hot sauce to taste.
  • Store leftovers in an airtight container for up to 3 days. Reheat with a splash of chicken broth if needed.
  • For brown rice, increase the cooking time to 22 minutes and add extra broth.

Nutrition

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