Step 1

Sauté oil, onion, garlic, bell pepper, celery for 5’minutes on sauté setting, until softened and fragrant.

Step 2

Add spices and mix again for 1 minute.

Step 3

Add remaining ingredients (minus salt and pepper). Mix together.

Step 4

Place lid on pressure cooker then place setting on pressure cook high for 12 minutes. Natural release works best to make sure lentils are fully cooked, but if you’re in a bind, then cover vent with cloth and press quick release.

Step 5

After cooking. Add 1/2 tsp to 1 tsp sea salt or kosher salt to taste. Black Pepper to taste

Step 6

Stir in a slurry (if you desire to thicken it) and keep on warm for another 10 minutes until gumbo has thicken. Slurry is optional.

Step 7

Don’t add extra salt to lentil gumbo while pressure cooking because it can ruin texture of lentils.

Step 8

Once ready to serve into bowls, garnish with red pepper flakes, jalapeños, and fresh cilantro. Since the cauliflower rice is added to the instant pot, you don’t need to serve this over rice. See notes for other options.For this instant pot lentil gumbo version, I did not add a roux, but feel free to do so. Just make the roux in another pot first before adding it to instant pot.