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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erica says
I also had a problem with the roux breaking and the gumbo being too thin, though it was still delicious. has never happened to me before, but I’ve never tried to make a roux with olive oil – could that be it?
Paint the Kitchen Red says
Hi Erica – I actually like the thickness of the gumbo as is, but you could try using butter and see if that works better for you. Do let me know if you try it out. Thanks for your comment.
Tom says
WOW! I really did it. I am not only very new to cooking, just started this year when I retired, but this was the 1st time I used my InstaPot. The Gumbo was terrific my wife and I couldn’t stop eating it. Like many of the other comments my only problem was I couldn’t get the roux to thicken. My wife told me not to worry about it because she thought the it tasted prefect. I don’t want to do the oven thing. Do you think I should try cooking it longer, I went 20mins?
Any other suggestions I am making it again tomorrow.
Thanks for a great receipt
Paint the Kitchen Red says
Tom, because of the issue of recipes sticking to the bottom of the Instant Pot when starchy ingredients are present, the quantity of flour has to be limited when you make the roux in the Instant Pot, and that can cause the roux to be less thick than you might like. Otherwise, I would have suggested increasing the flour to oil ratio. You might also try to cook the roux on the stove… Or how about adding a thickener at the end? When I make this, I just go by color usually. I’m so happy you and your wife liked the recipe.
Suzanne says
I love this recipe. I actually bake my flour in the oven which eliminate the oil required when you cook it on the stove top. Saves quite a few calories. We discovered this technique years ago watching America’s Test Kitchen.
Paint the Kitchen Red says
I’ve had a few people tell me they use this method for cooking roux. I try to post recipe instructions where people can make the entire recipe in the Instant Pot, since some people don’t have access to stovetop or oven. But I think it’s a great way to make roux – thanks so much for your comment, Suzanne!
Rick Seal says
Tried your recipe for the first time. Made the roux on stove top which turned out great and darkened more than the color of peanut butter in 25 minutes of cooking and stirring. i pretty much doubled your recipe as i was cooking for a seafood gathering with friends (25 people). having a 14 qt pot is nice. Used all ingredients along with some gumbo file which is hard to find in stores in Virginia. Needless to say this was the talk of the night. I soaked up all the compliments your recipe had brought me that night. Thanks for making this night a success.
Paint the Kitchen Red says
Hi Rick, thank you for taking the time to comment – it was a great start to my day! Wow, that’s a big pot you have; what a great way to feed so many people. I’ve just posted a recipe for shrimp etouffee that you might like too!
Rick Seal says
Wow another great dish…although i didn’t feed a multitude this time , my family loved it. As you can tell we love the spicy foods….My wife is starting to like the fact that i’m cooking . Thanks to the IP and recipes like yours., I don’t mind. Rick
Paint the Kitchen Red says
You like spicy, you’ve come to the right blog 🙂 Thank you for sharing, Rick.
Tamara says
Hello! Getting ready to make this recipe tomorrow for Christmas soo excited. Just wondering would fresh okra be alright to use instead of frozen?
Paint the Kitchen Red says
Sorry Tamara, but looks like you probably already cooked the recipe. I would think the fresh okra worked just as well?
Hitee Bhasin says
Hi, I followed your recipe exactly other than just making the roux on the stovetop from the get go based on all the comments I saw. It took a while for the pot to come to pressure, but it eventually did without the Burn message. The gumbo ended up being incredibly oily..it almost seemed like the oil and the soup portion did not mix? Even if it had, I feel like it would’ve been incredibly oily. My gumbo also had a very soupy consistency, rather than the regular stew like consistency of a gumbo. Do you have any tips on fixing it? Or maybe what I did wrong? Currently I’m cooling it in the fridge so I can take the excess fat off the top when it congeals. Hope you can help. I love your recipes, this is the first one that’s given me any trouble.
Paint the Kitchen Red says
Hitee – looks like your roux separated. I’m not sure why this happens, but here’s an article I found, maybe it will help you. https://www.chowhound.com/post/gumbo-roux-separation-oil-rising-woes-688868. I feel that you could try and let it boil a bit and it might incorporate again. I hope you’re able to salvage it.
Hitee says
For anyone that may go through this.. I was able to salvage the gumbo last night. I let the fat congeal overnight in the fridge and scraped it off the top, then tried to get as much liquid out as I could and cooked it for some time, mixing and using an immersion blender to hopefully see the results I wanted. This worked, but I was still seeing some oil so I poured the liquid into a fat separator and poured the oil out. Then I combined the liquid with the gumbo and used a bit of corn starch+water to make it thicker. My husband said he’d pay for it at a restaurant (high praise lol). Thanks for the recipe. Hopefully my next time cooking it will be even better.
Paint the Kitchen Red says
Hitee, thanks for sharing your experience. It’s frustrating when you have to go through so much extra work! Next time, try and cook the roux on the stovetop. It not only cooks faster, you can control the heat.
Hitee Bhasin says
Hi, I’m hoping you can help and tell me what I did wrong. I cooked the roux on the stove to a dark brown color..it went perfectly. Other than that, followed you recipe closely. When it was done, it was so oily. The oil sat on top of the gumbo, it’s like it didn’t mix in (and even if it had, it would’ve tasted bad because of the sheer amount). What did I do wrong? The gumbo also has a very soupy consistency, rather than thick, stew like consistency? Hopefully you can help. Love your recipes!
Arty says
There’s no tomatoes in a real gumbo. Not enough cajun seasoning. and if you cut your chicken and veggies into small pieced the pressure cooker will pulverize them into nothing. I prefer more of a pulled chicken effect. using larger pieces and them breaking them up after cooking.
I don’t think okra will work the way you’re doing it. Okra oozes as it cooks. If I’m using okra I put it in after pressure cooking and let the soup simmer for 1/2 hours. Otherwise they practically disappear from the pressure.
Paint the Kitchen Red says
Hi Arty, I make this recipe quite often for my family (and that’s why it’s on the blog; I only post what my family eats and loves). I find that the seasoning is perfect for us. The chicken is not overcooked and neither is the okra. Sounds like you already have a recipe you like. But if you decide to give mine a try, let me know what you think.
Lazy Chef says
I decided to treat myself this past weekend and make this gumbo. I bought everything for pretty cheap at my local Aldi. It was a little labor intensive but I don’t mind that at all. The only thing that was way off was the instructions for the roux. I cooked and cooked it and ended up turning the heat up. After an hour I gave up when the roux was just peanut butter colored, not dark. From reading the comments I will make the roux on the stove next time, seems to work better. Other than that I absolutely loved this recipe. Will continue to make it at home. The spice level is perfect and is a great dish to make for leftovers.
Paint the Kitchen Red says
This is one frustrating thing for me – different IP’s seem to behave differently and my results may not always be the same as a reader’s! If you can do the roux quicker on the stove or in the oven (browning the flour, as some readers have suggested) you should do that. I’m glad you like the recipe 🙂
Colette says
Hi there,
New Orleanian here! Thought it would be great to be able to do a gumbo in the instant pot without having to slave over the roux so I gave it a shot and wanted to share my results since I ended up veering from the recipe. We have the Crock Pot version of the instant pot, and try as we might it would not thicken the roux the way it will when I do one on stovetop. I ended up transferring it to a pot and adding the additional 1/3 flour that one of the other commenters suggested, along with some butter. Soon as I got it into the pot it turned the right color. Our instant pot does not have a perfectly flat surface at the bottom of the pot (it raises up a bit in the middle) so I wondered if this could have been at fault.
After doing the roux stovetop, added it back to instant pot with other ingredients and file gumbo, which we basically would be shot without adding that to our gumbo back home 😉 Super delicious results, with much more kick than the recipe that my grandmother taught me! Hopefully this can be helpful for others using the same pot as I did. Thanks for the recipe, Neena!
Paint the Kitchen Red says
Hi Colette – thanks so much for the detailed comment; I’m sure it will help others. I would say that the stovetop roux takes less time, for sure but I was able to get the roux the right color with more time in the Instant Pot I own – it could be that the shape is different, as you suggested. I’m glad a New Orleanian gave the recipe a thumbs up!
Tiffany says
After at least 20 minutes I couldn’t get the roux to thicken, but definitely got the coloring right. I ended up just going ahead and adding the veggies and it seems as if the roux thickened up then. Then I couldn’t get it up to pressure to cook for the four minutes because I got the burn error. I just scraped the bottom and tried to get it up to pressure and it worked. Other than that, this was the bomb. Thanks!
Paint the Kitchen Red says
Hi Tiffany – glad it worked out in the end, but sorry you had trouble with getting to pressure. If your Instant Pot is a newer one, it could be you need to change the method. Next time, I suggest you make the roux on the stovetop in a skillet, add the liquid to the instant pot first and add the remaining ingredients, with the tomatoes and roux going right on top without stirring.
Cindy says
This was my first attempt ever at making gumbo and this was delicious! I didn’t have any lemon juice or cayenne pepper. I subbed hot chili powder and red pepper flakes. Is the roux supposed to get thick? I cooked it for 20 minutes and didn’t seem to thicken. I also used frozen, pre-cooked shrimp instead of fresh. I finally added the rest of the veggies and continued on. I will definitely be making this again. My husband said it was really good.
Paint the Kitchen Red says
Hi Cindy – glad you liked it! Yes, the gumbo does thicken some but should be easy to stir; the color is the important thing. You’ll like the Jambalaya too and this week I’m posting Red Beans and Rice.
Patrick says
Your recipe needs to reflect a realistic prep time. 5 minutes in no way covers dicing all those vegetables and chicken, peeling and deveining shrimp, and assembling all the spices. Otherwise it turned out fine.
Paint the Kitchen Red says
Hi Patrick, I note on the recipe 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.”. I also mention this on my about page. Prep time is subjective – some use prepared ingredients e.g. peeled and deveined shrimp, etc. It’s just the recipe-writing convention I’ve chosen to account for the variability. I appreciate your point of view and thanks for commenting.
Delilah says
If I am just doing chicken thighs & sausage is it 4 min. or do I increase the time?
Paint the Kitchen Red says
Delilah – If you’re not adding shrimp don’t increase time, but go ahead and do a 15 minute NPR (Natural Pressure Release) or you can even let the float valve go down on its own.
Bryan says
I had the issue with my cooker where it was thinking it was up to pressure and actually wasn’t.
Seems that the roux must me creating a panacia(sp?) on the bottom insulating it. Tricking it into thinking it’s up to temp where it really isn’t.
I got around this by constantly scraping the bottom as it was heating up until it was bubbling. Then placed the lid on and everything seemed to be fine after.
Just a not in-case someone else gets the same issue.
Paint the Kitchen Red says
Hi Bryan – thank you for sharing your experience. It’s always helpful.
Suzanne Hommertzheim says
To solve the challenge with roux: make the roux by baking the flour in an oven proof skillet until the color of cinnamon. To do this set oven to 425 degrees. Bake for 40 – 45 minutes; monitor color as you near the 40 minute mark to make sure it doesnt get too dark. Add baked flour to liquids whisking until smooth; add liquids as noted above. Personally I would saute the onion, celery and bell pepper before adding in the liquids. The only oil you would need is what is required for sauting the meat and veggies.
Paint the Kitchen Red says
Thanks for sharing, Suzanne! I try to give instructions so the entire dish can be cooked in the Instant Pot because that’s what many people want. However, the oven and stovetop are great alternatives. The good thing about using the method you describe is you can do it and store it for future use!
V says
That’s one of the most awesome tricks I’ve heard yet. No fuss, can focus on other things, can make more to freeze or use later, etc. No oil at this stage means longer shelf life, too. Thanks for sharing! Will try this trick ain this recipe today.
Rose says
There are only 2 of us. Any problem cutting the recipe in half?
Paint the Kitchen Red says
Rose, although I haven’t done it myself, I don’t think there would be any issue with halving the recipe.
Rob says
Hi,
I was wondering if I could get some advice – I keep getting the ‘burn’ notice during the pressure cooking stage. I actually didn’t make that dark of a roux, only about 10min stirring, definitely didn’t burn, and scraped the pot afterward. After the burn, I cleaned out the pot and tried twice more, with same result. Is the type of flour used important? I used plain white. Can you add the roux at the end so it doesn’t burn? Or should I dilute more with stock? Is there a slower way to heat up the pot? I’m using a 7-in-1 Duo60. Thanks!
Paint the Kitchen Red says
Hi Rob – thanks for your question. These burn issues are really driving me nuts, especially because my model doesn’t have the problem! I’m sure it’s very frustrating for y’all too. To answer your question, it appears you’ve done everything correctly but your model of Instant Pot is not able to handle the recipe as written. I think you can definitely add the roux at the end, maybe even do it in a saute pan so you can get it nice and brown. If you’re willing to experiment with the existing recipe, here are some suggestions:
– After sauteing, completely deglaze with 1/4 cup broth and turn the Instant Pot OFF. Transfer contents (i.e. roux, onion, celery mixture) to a bowl and let the IP cool down for 5 to 7 minutes.
– Add in all ingredients starting with the broth, but put the roux and tomatoes on top of all the other ingredients and don’t stir.
– Proceed with the recipe.
Please let me know if you have any results to share and I’m sorry you’re having these issues 🙁
Patrick says
I want to try the last suggestion too! a couple of other people had mentioned to add the tomatoes towards the end and not to stir it so it doesn’t go to the bottom.
I will definitely try these too!
Thanks Neena!
Paint the Kitchen Red says
Thanks Patrick – do let me/all of us know how it goes. You have a great weekend.
Patrick says
Thank you for this recipe! I am having so much fun cooking and trying different dishes with the Instant Pot! This one is awesome!
one thing to note about the Roux (probably for me more so to practice) was it started to stick to the bottom of the inner pan which cause it to give a ‘burn’ code. It basically means you have to scarp the bottom so you can continue to pressure cook.
so in the future I suppose I won’t brown the roux too much XD – lesson learned.
Again thank you and I am looking forward to future recipes to try!
Paint the Kitchen Red says
Hi Patrick – thank you for your kind words! The newer Instant Pots seem to be a bit more sensitive to hot temperatures. In prior models, we get the ‘hot’ message but it’s just informational. In your case, as long as you deglaze well and let the Instant Pot cool down before adding the liquids and remaining ingredients, you should be fine to begin pressure cooking. Rather than undercook the roux which is really important to the flavor of gumbo, I would suggest (if you have the option of using a stove) that you make the roux in a saute pan on the stovetop. You won’t regret it. The other option is to cook the roux on medium heat on Saute mode, if you’re using high heat currently. All the best!
Mary says
I made the Gumbo last night for dinner. Your instructions were easy to follow and it turned out beautifully. I was concerned about the heat level with so much pepper. I only added 1/2tsp cayenne pepper. It was still a little hot for my husband and myself. I will make it again but cut pepper amount in half. But it was still delicious!
Paint the Kitchen Red says
Hi Mary – thank you for your comment. Sounds like your heat tolerance is less than mine 🙂 I’m really glad you liked the recipe still!
Mary says
After sauteeing the chicken and sausage. I had some brown bits on the bottom of my pan. Following the recipe, I went straight to making the roux. But then once I had all the ingredients in, my Instant Pot wouldn’t come to pressure. I eventuallly realized that I had scorched the bottom. I moved the ingredients into my extra nonstick liner and then was able to bring the mixture to pressure and finish. In retrospect I should’ve deglazed after sauteeing and before starting the roux. My family enjoyed the final product and next time we’ll probably add more cayenne to make it spicier.
Paint the Kitchen Red says
Hi Mary, I’m glad you were able to salvage it. Yes, it was probably what you suspect. It is important to make sure the pot has nothing stuck to the bottom before bringing it to pressure. Thanks for commenting.