This Instant Pot Gumbo is an authentic New Orleans recipe that’s hearty, flavorful, and perfect for feeding a crowd. Made with chicken, andouille sausage, and shrimp in a rich, dark roux, this Louisiana gumbo has all the traditional Cajun flavors but it can be made in under an hour. Stovetop instructions also included.
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Table of Contents
Why You’ll Love This Instant Pot Gumbo
- Traditionally, gumbo is simmered on the stove for hours, but I love this Instant Pot gumbo recipe because I can make delicious, hearty, spicy gumbo in less than an hour.
- This recipe makes 10 servings, making it perfect for Mardi Gras parties or game day.
- You can easily customize this recipe. Make it spicier. Customize the protein e.g. use only chicken or add extra shrimp.
- Gumbo actually tastes even better the next day when the flavors develop. It also freezes well for up to 3 months.
Introduction
Gumbo is a spicy, thick stew made with chicken, spicy sausage, seafood, and vegetables, including okra. It’s typically served over rice.
It’s one of those dishes I just love making for a group. All you need is some rice to accompany it because it’s such a hearty recipe.
I find the origins of gumbo to be so interesting! The dish was introduced by West Africans who were enslaved and sent to the colony of Louisiana. In fact, the word ‘gumbo’ is derived from the West African word for okra!
Over time, other groups influenced the dish, including Native American, French, Spanish, and German communities. If you’re curious, read more about the rich history of gumbo.
There are three ways to thicken gumbo: roux (butter or oil and flour), okra, and filé powder, which is made from dried sassafras leaves. You can use one or more of these ingredients.
My Instant Pot gumbo recipe includes okra and roux. The roux not only thickens and flavors the gumbo but gives it a deep, rich color.
This recipe has over 90 reviews!
Chris says ⭐️⭐️⭐️⭐️⭐️
I’ve made this recipe many times. Thank you so much! It’s one of my favorites.
I adapted this pressure cooker gumbo recipe from an authentic stovetop recipe I’ve been using for years. My version has chicken, sausage, and shrimp, but you can modify it to include your choice of meats and seafood.
Don’t be daunted by the number of ingredients. Just be organized and have everything ready to go before you begin cooking.
I’m breaking one of the ‘rules’ of Instant Pot cooking here by pressure cooking the flour-based roux. The key is making sure the bottom of the inner pot has no stuck-on bits of food when you begin pressure cooking.
I always serve Instant Pot Gumbo over rice. Try my Instant Pot Jasmine Rice recipe because Jasmine rice is perfect for absorbing the flavors of the gumbo. Use brown Jasmine rice if you prefer a healthier option.
➡ Looking for Cajun and Creole recipes? Try my jambalaya, red beans and rice, shrimp etouffee, or Cajun chicken pasta (pasta jambalaya) They’re all amazing!
Instant Pot Gumbo Ingredients
For the Roux
- Olive oil and all-purpose flour are used in equal parts. The roux is the foundation of your gumbo, providing both thickness and that deep, nutty flavor.
Vegetables
- Onions, green bell peppers, and celery form the aromatic base of Cajun and Creole cooking. This combination is so important to Louisiana cuisine that it’s called the “holy trinity.”
- Frozen okra not only thickens the gumbo but also adds traditional flavor and texture. Some people are concerned about the “slimy” nature of okra, but I don’t notice that at all in this recipe. You can use fresh okra too.
- Diced tomatoes are somewhat controversial. Purists will tell you they don’t belong, but I love the flavor they add. You can omit if you prefer.
Proteins
- Boneless skinless chicken thighs stay tender and flavorful in the Instant Pot. You can substitute chicken breast, but I recommend thighs, because they have more flavor and won’t dry out.
- Andouille sausage is a spicy smoked Cajun sausage that’s traditional in gumbo. If you can’t find it, substitute Polish Kielbasa or Spanish Chorizo. Be sure to use smoked sausage, not raw!
- Shrimp, peeled and deveined, are added at the end and cook in the residual heat of the Instant Pot.
Seasonings and Flavors
- Chicken broth forms the base of the stew.
- White pepper, black pepper, and cayenne pepper add multiple layers of spice. Thyme and salt add flavor. I sometimes substitute cayenne with Cajun or Creole seasoning, in which case I reduce the salt.
- Worcestershire sauce, lemon juice, and brown sugar add depth and balance.
- Bay leaves give the gumbo earthy flavor and aroma.
Garnishes
- Green onions and fresh parsley add fresh flavor and color.
How to Make the Perfect Roux
Roux is made from equal parts flour and oil. It’s cooked slowly to develop thickness and deep flavor. The longer you cook it, the darker and more flavorful it becomes.
What Color Should my Roux Be?
For gumbo, aim for the color of peanut butter or even a bit darker. A traditional Creole or Cajun gumbo recipe will often suggest cooking the roux for 30-45 minutes to get a dark roux. This creates a rich, deep, nutty flavor.
In this recipe, I cook the roux for about 10-15 minutes, which results in a medium brown roux. This works great, but you can certainly cook it longer if you want that traditional dark roux flavor.
Important Roux Tips
- Stir constantly. Once the roux starts to darken, it cooks quickly. Keep stirring and remove from the heat source as soon as it’s reached the desired color. A burned roux will ruin your gumbo and you’ll have to start over.
- Watch the temperature. You can’t control the Saute function temperature on some Instant Pots, which means it might cook the roux at a higher-than-desired temperature. I actually prefer cooking it in a saute pan on the stove, where I have more temperature control.
- Make it ahead. Roux can be made in advance and stored in the refrigerator. Some of my readers even make large batches and freeze them in portions. Thaw completely before using.
- Oven method. You can also make roux using the oven by baking the flour and storing it in a jar. I’ve not personally tried this method, but have had readers successfully use it.
How to Avoid the Burn Message
Some Instant Pots are prone to getting the burn message, especially when cooking recipes with roux. You can avoid the burn error by following these steps:
What to do Before Pressure Cooking
- Deglaze very well after browning the chicken and sausage. Make sure there are no burnt bits stuck to the bottom of the inner pot.
- Let it cool down. After sauteing the onions, bell pepper, celery and garlic, turn off the Instant Pot for a few minutes to let the inner pot cool down.
- Add liquids first. After sauteing the vegetables, stir in the broth before adding other ingredients.
- Don’t stir the tomatoes. Add tomatoes at the end, after the meats. Don’t stir them in. Just push them down gently with a spatula to submerge them.
- Add extra liquid. To be extra safe, you might need to add an extra ¼ to ½ cup of chicken broth.
Alternate Method
If you know your Instant Pot tends to get the burn error, make the roux on the stovetop and add it to the Instant Pot with the tomatoes at the end, without stirring it in. This keeps the thick roux away from the bottom of the pot and your chances of getting a burn message are greatly reduced.
How to Make Gumbo in the Instant Pot (Step by Step Instructions)
- Season shrimp
- Turn on Saute Mode
- Saute chicken and sausage
- Make the roux
- Saute vegetables, add spices and broth
- Pressure cook
- Quick-release pressure
- Stir in shrimp and garnish
Season Shrimp
- Thaw and thoroughly dry the shrimp with a paper towel.
- Rub Creole seasoning all over the shrimp and set aside.
How to Turn on Saute Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute Chicken and Sausage
- When the inner pot is hot, add 2 tbsp olive oil.
- Add chicken and sausage and saute until lightly browned, about 8 to 10 minutes, stirring frequently.
- Press Cancel.
- Using a slotted spoon transfer contents of the inner pot to a plate and set aside.
Make the Roux
- Add remaining olive oil and all-purpose flour to inner pot, to make a roux.
- Select Saute mode.
- Cook roux until it becomes the color and thickness of peanut butter, stirring frequently, for about 10 to 15 minutes. You can go darker than peanut butter. The darker the roux, the more intense the flavor of the gumbo, but be very careful not to burn, so stir constantly.
Saute Vegetables, Add Spices and Broth
- Add onion, bell pepper, celery, and garlic.
- Saute until vegetables are slightly soft, about 5 minutes.
- Using a wooden spatula, scrape the bottom of the inner pot. If there are brown bits stuck to the bottom, deglaze with a few tablespoons of chicken broth, scraping off the brown bits.
- Stir in broth, white pepper, black pepper, cayenne pepper, dried thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaf, and frozen okra. Add reserved chicken and sausage.
- Finally, add the tomatoes on top, don’t stir but submerge by pushing down gently with a spatula.
Instant Pot Duo Pressure Cook 4 minutes
- Close the lid and make sure steam release handle is in Sealing position
- Press Manual (or Pressure Cook) and + or – until the display reads 4 (4 minutes).
Instant Pot Ultra Pressure Cook 4 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 4 minutes (00:04).
- Press ‘Start’.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.
How to Quick Release Pressure (QR) on the DUO
- Move the steam release handle to Venting. Steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
How to Quick Release Pressure (QR) on the ULTRA
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
[Find out more about the pressure release methods and how and when to use them. ]
Stir in Shrimp and Garnish
- Stir in spice-rubbed shrimp.
- Close Instant Pot immediately and let the shrimp cook in the residual heat for 10 minutes.
- Stir gently and sprinkle with green onions and parsley.
- Serve over Instant Pot Jasmine Rice or a rice of your choice.
Stovetop Instructions for Gumbo
- Season the shrimp with the creole seasoning and reserve.
- Heat oil in a dutch oven over medium-high heat. Saute the sausage and chicken, and remove.
- In the same pot, cook oil and flour until the roux is the color and consistency of peanut butter.
- Saute the onions, bell peppers, celery, and garlic until the onions are translucent.
- Add the spices and saute briefly.
- Stir in the broth and tomatoes, and simmer for 15 minutes. You’ll need to add two extra cups of broth compared to the Instant Pot version of the recipe.
- Add the reserved sausage, chicken, shrimp and okra. Simmer for another 5 minutes. Serve over white rice.
See the recipe card below for detailed instructions.
FAQS
Gumbo is a thick stew served over rice, while jambalaya is a rice dish where the rice cooks with all the other ingredients. Gumbo has a soupy consistency and is thickened with roux, okra, or filé powder. Jambalaya is similar to paella, with the rice absorbing the flavors as it cooks.
Yes! If you don’t like okra or can’t find it, just omit it. The roux will still thicken the gumbo. You can also add filé powder (ground sassafras leaves) at the end of cooking for both thickening and traditional flavor. Add 1 teaspoon of filé powder after the gumbo has finished cooking and cooled slightly. Check the consistency and a bit more as needed.
Yes, you can substitute boneless skinless chicken breast. Cut it into bite-sized pieces. Keep in mind that chicken breast can dry out more easily than thighs.
Be careful not to exceed the maximum fill line on your Instant Pot (⅔ full). The cooking time stays the same. An 8-quart Instant Pot is perfect for doubling this recipe.
You can thicken it by selecting the Saute function and letting it simmer uncovered for 10-15 minutes to reduce the liquid. Alternatively, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a cornstarch slurry. Stir the slurry into the gumbo, then simmer until thickened.
Delicious New Orleans Instant Pot Gumbo
Ingredients
- ½ lb shrimp (250 grams) peeled and deveined
- 1 teaspoon Creole seasoning or Cajun seasoning
- ½ cup olive oil + 2 tablespoon extra for sauteing
- ½ lb Andouille sausage (250 grams) or smoked sausage, cut into ¼ inch slices
- 1 lb boneless skinless chicken thighs (500 grams) cut into bite size pieces
- ½ cup all-purpose flour
- 1 cup onions diced
- 1 cup green bell peppers diced
- 1 cup celery diced
- 1 tablespoon garlic minced
- 4 cups low sodium chicken broth (6 cups broth for stovetop version)
- 1 tsp white pepper
- 1 teaspoon black pepper powder
- 1 teaspoon cayenne pepper or to taste
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 1 teaspoon brown sugar
- 1 teaspoon worcestershire sauce
- 2 teaspoon lemon juice
- 2 bay leaves (small) or 1 large
- 2 cups frozen okra
- 14.5 oz. diced tomatoes (1 can) or 2 cups chopped tomatoes – 411 grams
- 2 tablespoon green onions green parts only, sliced thinly
- Chopped parsley to garnish
Instructions
Instant Pot Instructions
- Rub shrimp with Creole or Cajun seasoning and set aside.
- Select Saute mode and when Instant Pot has heated, add 2 tablespoon olive oil to the inner pot of Instant Pot.
- Add andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.
- Press 'Cancel' and transfer chicken and sausage to a plate using a slotted spoon and set aside.
- To make the roux, select 'Saute' and add ½ cup olive oil and all-purpose flour to the inner pot.
- Cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. [See Note 1].
- Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
- Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a couple of tablespoons of broth as needed.
- Stir in broth, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.
- Stir in reserved chicken and sausage.
- Add tomatoes on top and gently push down with a spatula to submerge. Don't stir.
- Close Instant Pot and pressure cook on High Pressure for 4 minutes.
- Do a quick release of pressure and open the Instant Pot. [Read More: The Different Pressure Release Methods]
- Immediately stir in the shrimp and close the Instant Pot for 10 minutes. The shrimp will cook in the residual heat.
- Open the Instant Pot and sprinkle the gumbo with parsley and green onions.
- Serve gumbo over Instant Pot Jasmine rice.
Stovetop Instructions
- Rub shrimp with Creole or Cajun seasoning and set aside.
- Heat a large dutch oven over medium heat on the stovetop. Add 2 tablespoon oil and heat until the oil is hot and shimmering.
- Add andouille sausage and chicken, and saute until browned. Use a slotted spoon to transfer to a medium bowl and set aside.
- In the same pot, stir together ½ cup oil and flour. Cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. [See Note 1].
- Add onions, bell pepper, celery, garlic, white, black, and cayenne peppers, salt, and brown sugar. Add more oil if needed. Stir until onion is translucent. If it begins to burn, deglaze the pan as needed, with one tablespoon broth at a time.
- Stir in worcestershire sauce, lemon juice, bay leaves, tomatoes, and broth. Simmer for 15 minutes, stirring occasionally. If the stew becomes too thick, add another ¼ cup of broth.
- Add reserved sausage, chicken, shrimp and okra. Simmer for another 5 minutes. Taste and adjust seasonings as desired. Garnish with green onions and parsley.
- Serve gumbo over white rice.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc.
- If your Instant Pot is prone to getting the burn message, I recommend making the roux on the stovetop and adding it to the Instant Pot right before pressure cooking (on top of all the ingredients), and don’t stir.
- Note 1: The darker your roux, the more intense the gumbo flavor. So you can cook the roux for even longer. However, be sure not to burn the roux, so keep stirring constantly, especially as it gets darker. I prefer cooking the roux on the stovetop because I can control the temperature better.
Nutrition
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I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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Debbie says
This was an unplanned meal so I used what I had on-hand. Lots of shrimp, probably 2 lbs, Earl Campbell smoked sausage and no chicken. I had only chopped red & yellow sweet bell peppers in the freezer. no celery and no okra. (Did I even make your recipe? lol) I omitted the cayenne because we’re wimps.
None of that even mattered because it was some awesome gombo-less gumbo!
Thanks for a new recipe in the rotation.
Paint the Kitchen Red says
Lol, I’d say it’s still gumbo 🙂 Maybe next time, you can try it a different way. Glad you enjoyed it, Debbie!
Gretchen Horn says
You’re a genius!! I just tried this recipe…the 4th thing I’ve cooked in my Instant Pot. This was the most amazing gumbo I’ve ever tasted!!! Thank you so much!
Paint the Kitchen Red says
Haha, it’s always a good day when I get called a genius 🙂 I’m really happy you enjoyed the recipe and am very appreciative of you taking the time to comment.
Mood*Ring says
Gumbo does not have tomatoes.
Paint the Kitchen Red says
Thanks for taking the time to comment – the tomatoes can be left out and you should be just fine proceeding with the rest of the recipe if you wish to try it out.
Nancy Parent says
To make a good dark roux, it takes a lot more than 15 – 20 minutes. 🙂 What I do, is make it in my toaster oven. I found this information in a really old cookbook that I found in the French Quarter. Use equal parts flour & oil (you can use bacon grease), I usually use a little less oil… Whisk in an oven proof pan, stir the sides with a spoon several times while whisking. Then place your pan in the oven, and whisk every 15 minutes until you reach the color you want. No more standing & stirring for an hour or so. Turns out great, no worry about burning. I freeze whatever I have leftover to use later.
Paint the Kitchen Red says
Thanks so much for your tips about making roux, Nancy. I do my best to write all my recipes in such a way that the entire recipe can be made in the Instant Pot. That being said, there are times when a stovetop or oven could work better for parts of the recipe. Your tips would work great for someone who would like to do that.
Adrian says
Hi @NancyParent
I would like to try this but can you please elaborate on the toaster oven settings?
Thanks.
Alicia says
Oh my goodness. I love Cajun food and have made ettoufee before but it’s been a while. I’ve never attempted gumbo not sure why. But this was AMAZING. And I usually skip all the pre recipe jargon but for some reason I read this time. Your explanation of making a good roux and the history of gumbo sold me on trying your recipe AND It was so yummy I had to write a review. Thank you so much for sharing.
Paint the Kitchen Red says
Alicia! thanks so much for commenting and I’m glad the mumbo jumbo about gumbo was interesting to read 🙂 I do enjoy giving a little history about a dish if there’s something to say! So glad you liked the recipe and your taking the time to comment is very much appreciated.
Becki says
I wasn’t able to follow this exactly (no green pepper in the house, and skipped the chicken and sausage due to non meat-eating diners) but otherwise did just as instructed and it was delicious! I can’t wait to make it again with the chicken and sausage! (I’ll probably still skip the green peppers, or put in just a tiny bit.)
Paint the Kitchen Red says
Becki – Oh, I think you’re going to love it with the meat! 🙂 Thanks for commenting, so glad you liked it.
Jo Parks says
@CalehMac. Thanks so much. Your information is so great. My hubby will be so glad to have gumbo back. I have made it without roux, ? , and with rice flour, ?. It’s finally getting cool in Texas so I see gluten-free gumbo on my menu for next week! Thank you, PTKR for the instant pot version.
Calah Mac says
This recipe (with slight alterations) is now in rotation in my household! Never though of attempting gumbo in the pot! It’s so much quicker and still has an amazing flavor! Thank you!! I made it GLUTEN FREE and my alterations/ tips are below.
@ Jo Parks — Hello my sister is gluten-free as well and I made this for her last night and it was AMAZING; couldn’t even tell it was GF. I used Krusteaz gluten-free all purpose flour and ended up with perfect gumbo. (you will most likely get different results with a different flour, I’ve been cooking gluten-free for years and found Krusteaz to be the closest 1:1 for roux and anything being used as a thickener.) However I too like a dark roux so it took 2 1/2 saute cycles (1hour15minutes) to get it where it needed to be. Also after 20 minutes not having the best results with 1/2 olive oil and 1/2 flour; I added 2 tbsp ghee(you can use butter, lard, or grease) and about another 1/3 cup flour to the mix and it worked like a charm! I also doubled the okra mainly because it helps with the texture but also because its delicious! And getting the right texture for gluten-free is a must! Keep in mind that gluten-free flours do stick easier so if there is anything stuck to the bottom of the pan after cooking meat deglaze with some wine/broth/water; which ever you prefer. It would definitely be easier to make the roux on the stove top then add to the pot and would take less time if you would prefer that method. Either way keep in mind gluten-free flour burns easier than regular flour so you’ll have to stir more frequently. Hope this helps. I used the regular saute function instead of more so that may also be why it took so long. I did not read the comments before making it but will try again next week and see if that changes things.
Paint the Kitchen Red says
Hi Calah – wow, so kind of you to post your gluten free adjustments! I learn new things every day – thank you for sharing. I’m really glad you liked it. I’ll try and bring this to the attention of reader Jo Parks.
Jo Parks says
Any recommendations for flour substitute? Love gumbo but my husband is gluten-free. Gumbo usually takes all day for me because I cook the roux for an hour and get it dark, like chocolate. Ready to try this one.
Paint the Kitchen Red says
Hi Jo – thanks for your question. Hmmm, I would recommend a gluten free flour except that since I’ve never tried that, I’m not sure how it would affect the pressure cooking i.e. if it would scorch on the bottom. Conventional wisdom is to not use flour in the first place, due to fear of scorching. However I tested this recipe to find the optimum amount of liquid to prevent scorching. If you feel like experimenting, you could try it out. The other option is to omit the roux step, increase the okra and add some gumbo file powder after cooking is complete – about a tablespoon or so – to thicken the gumbo. You could also reduce the quantity of liquid a bit. Good luck!
Chris I. says
This was a delicious recipe. I increased the cayenne to 3 tsp and added a fresh jalapeno with seeds. I love it spicy! Made it for my family. We are all from south Louisiana and absolutely loved it. I didn’t understand the brown sugar though, but I added it anyway. 🙂 Great recipe and thanks! This made my life easier.
@Jo Parks, you might try using flaxseed flour. I used it when making fried foods and it’s really tasty. I’ve never tried making a roux with it, but it’s worth a try!
Paint the Kitchen Red says
Hi Chris – yay! I’m so glad you liked it. Oh, yeah, about the sugar: I like to add a tiny bit of sugar to some recipes to balance out the flavors esp spice and lemon juice. It’s the Indian in me! You could definitely have left it out. Thank you for your comment!
Paint the Kitchen Red says
Jo – please check Calah’s comment for gluten free details!
Dawn says
We found this extremely hot. I’d reduce cayenne to 1/2 two. Other than the heat, very tasty.
Paint the Kitchen Red says
Hi Dawn – Sorry to hear it was too spicy for you. Hope that next time, you’ll be able to enjoy it more by reducing the cayenne. Thanks for sharing.
Michele Fierria says
I made the recipe this afternoon, my roux darkened to a peanut butter color, did not burn, but did not thicken much. After 15 minutes I added the rest of the ingredients. The end result is okay, not great. I’ve had good results with roux on my stove top – wondering if there is a trick to instant pot roux? Or, should i substitute another oil for olive oil? Any suggestions are appreciated. Thanks
Paint the Kitchen Red says
Hi Michele – I’m sorry that your roux wasn’t perfect, and I can see how that would affect the end result. I didn’t do anything special for the Instant Pot. I use the ‘More’ setting (i.e. medium) for Saute. I wonder if your quantity of flour was less and/or oil was more? And olive oil should work fine. I’m stumped – Sorry 🙁
Casi says
Hi! As a New Orleans girl, I’m so grateful to have found gumbo adapted to the IP! Thank you, thank you!
Quick question: what size is your pot?
Paint the Kitchen Red says
Hi Casi – I have a 6 quart. Hope you enjoy the gumbo.
betsy says
Sorry to be lame I’m new to the instant pot but how can you cook the roux for 15 mins if you have turned off the pot? Mine is just sitting there…not cooking.
Paint the Kitchen Red says
Hi Betsy – no, not lame at all. As a matter of fact, I’m lame! In the step by step instructions with photos, I mention that you need to press Saute again. In the recipe card, I did not say ‘Press Saute’ in the beginning of Step 5. My bad, I’m updating the recipe card right now. Hope you figured it out, sorry!
wongs says
Hi,
I have a Duo Plus IP so was wondering for
Step 11 Close Instant Pot and cook on ‘Manual’ or ‘Pressure Cook’ mode for 4 minutes…:
cook on Manual on high or low pressure for 4 mins?
Thanks. Enjoy all your colorful recipes.
Paint the Kitchen Red says
Hi wongs – sorry I somehow missed your comment! Thanks for your question. I didn’t specify the pressure level – sorry – but all my recipes are high pressure unless stated otherwise. In general, if you see a recipe that doesn’t specify low pressure, it probably is high pressure. Good luck
kelly http://kitchentuts.com/ says
OMG!!! mY KIDS SURELY LOVE THIS thing, YOU MAKE IT VERY COLORFUL AND KIDS EVER HAPPY TO EAT SUCH THINGS. iLL DEFINITELY TRY THIS RECIPE.
Paint the Kitchen Red says
Thanks Kelly! Do let us know how it goes when you make it.
Andrea Beenen says
Made this today. Very first thing to make in my InstantPot :)it was delicious! My husband and I visit New Orleans every spring, we love the city, the people, the melting pot of culture and of course the food. We both loved this and plan to keep this recipe in heavy rotation in our home.
Paint the Kitchen Red says
Hey there Andrea – wow, you’re impressive because the first thing I ever made in my Instant Pot was boiled eggs! I love the Big Easy too – such a unique city and oh, the food! I am so glad you liked the recipe. I think you’ll like the Jambalaya too. Similar ingredient list, but no roux to make, so it’s quicker.
Jan Ofen says
Delicious gumbo, Neena! I agree with heat index…about a 4 or 5. I used a mix of canned, crushed Roma tomatoes and some fresh chopped…and had fresh okra on hand instead of frozen. Okra is a bit squishy for my taste but other veggies combined to make a great compliment to the shrimp, chicken and andouille. Yum!!
Paint the Kitchen Red says
Thanks for letting us know how it went, Jan – I’m really glad you liked it. I wonder if next time, you could add the fresh okra in with the shrimp. I bet it would cook to your liking in the 10 minutes. Or you leave out the okra initially, do a quick release, add in the okra and pressure cook for 1 minute and proceed with the recipe.
noreen stack says
This sounds great but can you please say how spicy hot it will be on a 1-10 scale, thank you.
Paint the Kitchen Red says
Hi Noreen, I have a pretty good tolerance for spiciness and I don’t think this is very spicy – I would say 4 or 5, maybe. If you’re sensitive to spice, reduce the cayenne. Then before adding the shrimp, taste for spiciness and sprinkle some extra Cajun or Creole seasoning. Let me know if you try it out.
Kath says
I love the way you present your recipe. definitely going to try this one!!
Paint the Kitchen Red says
Thank you Kath! I hope you like it.
romain | glebekitchen says
That’s a great essay on gumbo and an awesome sounding recipe. There’s just no getting around the ingredient list to make a decent gumbo! Love the use of white, black and cayenne pepper and the chicken thighs. Nice!.
Paint the Kitchen Red says
Thank you Romain. I take it as a great compliment coming from you – I love your blog and your recipes!