instant pot gumbo

Make Mouthwatering Louisiana Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): a hearty Southern pot of love packed with smoky-spicy Cajun, Creole flavors and rich aromas. Feed your crowd with this delicious party favorite - not just for Mardi Gras!

Instant Pot Gumbo

¾ pound (818 grams) bone-in chicken thighs (roughly 6 thighs)

(218 grams) Andouille sausage (,

(225 grams) onion (, diced)

(120 grams) celery (, diced)

(214 grams) green bell pepper (, diced)

(27 grams) garlic (, minced)

(1L) unsalted chicken stock

(15 milliliters) Worcestershire sauce

(15 milliliters) fish sauce

bay leaves

(1.2 grams) cayenne pepper

(2.5 grams) ground black pepper

(3 grams) smoked paprika

(0.3 grams) dried thyme

oregano

olive oil

Kosher salt

(64 grams) flour

(125 milliliters) vegetable oil

(45 grams) green onions (, finely chopped)

File powder

Method 1 - Easy Oven Roux Method: Preheat oven to 375°F. Heat cast iron skillet over low heat. Add vegetable oil and flour to the cast iron skillet, mix well with a whisk. Place cast iron skillet on the middle rack of a 375°F oven for roughly 75 minutes - 90 minutes until dark brown. Whisk every 25 - 30 minutes. Use your whisk to scrape the bottom and sides as the roux progresses.

Method 2 - Instant Pot Roux Method: Add vegetable oil and flour to inner pot and click “Saute” button. Stir constantly until dark brown (roughly 35 - 50 minutes).&nbsp;Don't stop stirring to avoid burning.*Pro Tip 1:&nbsp;Read Above Dark Roux Tips.&nbsp;Plan ahead and leave extra time for making the roux before you begin to cook the gumbo.&nbsp;*Pro Tip 2: Ensure to heat roux until deep brown (see above photo). This is critical for adding robust flavor and texture to the final gumbo dish.

Make Roux:

Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).

Prepare Chicken Thighs: Pat dry the chicken thighs’ skin with paper towels. Season with generous amount of kosher salt and ground black pepper.

Brown Chicken Thighs &amp; Andouille Sausage: Pour 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat oil over the whole bottom of the pot. Place 4 chicken thighs (skin side down) in Instant Pot. Do not overcrowd. Lightly season meat side with more kosher salt and ground black pepper. Brown the skin side (don’t touch it for 4 minutes). Flip and brown the meat side for 1 ½ minute. Remove and set aside.Repeat above browning steps for the remaining 2 chicken thighs, and saute the sliced andouille sausage. Remove and set aside.

Saute Veggies: Pour in the brown roux and add in diced onion. Saute for roughly 1 minute. Add in diced green pepper, diced celery, and minced garlic. Stir regularly for another 4 minutes.

Add Spice: Add in 3 bay leaves, ½ - 1 tsp cayenne pepper, 1 tsp ground black pepper, 1 tsp smoked paprika, a pinch of dried thyme, and a pinch of dried oregano. Stir for another 1 minute until fragrant.

Deglaze: Add in 1 cup of unsalted chicken stock and deglaze by scrubbing the flavorful brown bits off bottom of the pot with a wooden spoon.

Pressure Cook Gumbo: Add 1 tbsp fish sauce, 1 tbsp Worcestershire sauce, remaining unsalted chicken stock, browned chicken thighs and Andouille sausage. Give it a quick mix and layer the okra on top. Close lid and pressure cook at High Pressure for 7 minutes, then 15 minutes Natural Release. After 15 minutes, turn Venting Knob to Venting Position to release remaining pressure.Remove chicken thighs from Instant Pot and shred the meat. Discard the skin and bones. Add the shredded meat back into the Gumbo and give it a quick stir. Taste and adjust seasoning with more salt (for reference, we added 4 more pinches of kosher salt) and cayenne pepper.

Serve:&nbsp;Garnish Instant Pot Gumbo with chopped green onions and serve with hot white rice.&nbsp;If you are not using okra, you can thicken the Gumbo with file powder by serving it on the side.

Make Instant Pot Gumbo:

Instant Pot Gumbo is so easy to make! Loaded with sausage, chicken and shrimp, this gumbo is BURSTING with creole flavors! See gluten free substitutions in recipe notes.

red bell pepper (diced)

green bell pepper (diced)

onion (diced)

celery (chopped)

garlic (minced)

sausage

flour

butter

chicken broth

chicken (cubed)

Creole seasoning ((or

tomatoes

Kosher salt ((or

black pepper ((or

okra (sliced)

shrimp (peeled, deveined)

rice

Saute

Set Instant Pot to &quot;Saute&quot; function and add olive oil. Add peppers, onion, celery, garlic, and sausage. 

Saute for 3-5 minutes or until vegetables become soft. Remove all vegetables and sausage. Set aside. 

Stir

Immediately add butter to instant pot and stir, scraping up any cooked bits from the bottom of the pot. When butter is melted, add flour.&nbsp;

Cook

Cook 5 minutes, stirring constantly forming a light roux. If you want to make a &quot;dark roux&quot;, cook for 30-40 minutes until the roux becomes a dark, golden brown color. Turn cooker off. 

Add chicken broth, cooked vegetables and sausage, chicken, Creole seasoning, diced tomatoes with chiles, fire roasted tomatoes, bay leaves, salt and pepper. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position (see notes above about avoiding the &quot;burn&quot; notice).

Seal

Press &quot;Manual&quot; and select “High Pressure.&quot; Set time to 20 minutes. When time is up, turn cooker off.  Quick release by turning valve to &quot;venting&quot;. When pressure is fully released, remove lid and stir in okra. Press &quot;Saute&quot;, and cook uncovered for 5 minutes.

Add shrimp and cook an additional 5 minutes or until shrimp is cooked through. 

Serve

Remove and discard bay leaves. Serve with rice.&nbsp;

https://content.jwplatform.com/videos/94AmsKPs.mp4

Instant Pot Gumbo is so easy to make! Loaded with sausage, chicken and shrimp, this gumbo is BURSTING with Creole flavors!

Instant Pot Gumbo is a quick recipe to prepare and it&#039;s loaded with shrimp and andouille sausage. It&#039;s seasoned with zesty Creole seasoning. Serve over rice or cauliflower rice.

Tablespoons olive oil oil

andouille sausage (Note 1)

unsalted butter

Tablespoons all-purpose flour

green bell pepper, seeded and diced

onion,

celery,

garlic,

chicken stock (Note 4)

Tablespoons Creole Seasoning

Worcestershire Sauce

hot sauce

okra, sliced (Note 3)

large shrimp, deveined and peeled (Note 2)

Turn the Instant Pot to saute.

Add the olive oil to the pot. Stir in the andouille sausage, stirring occasionally to brown sausage, about 5 minutes. Remove sausage, set aside.

To make the roux, to the pot, add butter and let it melt. Whisk in the flour and stir continuously until the roux is thick and brown in color, about 10-15 minutes. Be sure to stir continually so the roux doesn&#039;t burn. See Note 5

Add in the bell pepper, celery, onion, and garlic, saute 2-3 minutes until veggies soften.

Keep the Instant Pot on the saute function. Stir in the chicken stock and be sure to scrape up any brown spots on the bottom of the pot. (This helps prevent the burn function)

Stir in the crushed tomatoes, Creole seasoning, Worcestershire Sauce, hot sauce, and okra.

Place lid on the Instant Pot, lock it, and close the vent.

Cook on manual, high heat for 10 minutes.

Once cooking complete, perform a fast release. Open the lid.

Press saute and add the shrimp to the gumbo. Saute for 5 minutes, shrimp will be cooked and opaque in color.

Serve over rice and garnish with fresh chopped parsley.

Gumbo can be intimidating to make. Easily make it with these step by step instructions on how to make Instant Pot Gumbo with Shrimp and Sausage. It will be so delicious, even New Orleans would be proud!

Instant Pot Gumbo with Shrimp and Sausage

lb andouille sausage

lb raw shrimp (peeled and deveined)

vegetable oil

tbs vegetable oil

all purpose flour

bell pepper (diced)

celery (diced)

garlic

tbs creole seasoning

Worcestershire sauce

tsp gumbo file powder

oz okra (frozen and sliced)

oz canned crushed tomatoes

Turn on saute setting. Add 2 tbs of vegetable oil and 1 lb andouille sausage.  Cook andouille sausage until browned. Keep an eye on the sausage, stirring frequently, making sure the pan does not begin to burn.  Remove andouille sausage and set aside.

Deglaze pan with 2 tbs of chicken broth. The pan drippings will add to the flavor.

Add ½ cup vegetable oil and ½ cup flour. Stir continuously, paying careful attention not to burn. You will want to keep cooking for about 10 to 15 minutes to create a thick, brown color roux.

Add in 3 chopped celery stalks, 1 chopped onions, 4 minced garlic cloves, and 1 chopped bell pepper. Cook on saute setting, stirring them into the roux, and continuously stirring until they have softened.

Add 32 oz chicken broth and mix well. Add in 2 tbs creole seasoning, 2 tbs Worcestershire sauce, 2 tsp gumbo file powder, 10 oz okra, 14 oz canned crushed tomatoes, okra, and cooked andouille sausage. Cover and lock lid. Cook on manual high for 10 minutes.

Fast release. Remove lid. Turn on saute setting. Add in 1 lb shrimp. Cook an additional 5 or more minutes until shrimp is completely cooked.

Serve as is or over rice.

https://embed.mediavine.com/videos/lluz4jd4vlwzaugi6bek

Instant Pot Gumbo with Shrimp and Sausage.

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Instant Pot Gumbo with Shrimp and S...

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