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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Peter Chen says
Absolutely perfect! I made this last night. I’ve followed your instructions and tips to the T and it was just perfect! I’ve been disappointed by so many recipes just not coming out right…time wasted and ingredients wasted. And so many recipes with high ratings just because people like how it looks and give it a good rating even though they haven’t cooked it. I want to Thank You for a spot-on recipe! Thank You!
Paint the Kitchen Red says
Hey Peter! That’s such a great comment. I appreciate you taking the time to let me know – means a lot!
Lynette says
About how many servings does this recipe make?
Paint the Kitchen Red says
Lynette, I would say easily 6 for our family, but if you have some really big eaters it could be less.
Adole Muruako says
This is my second time making it and is one of the best gumbos I’ve made. I’ve been making gumbo for over 10 years. Kudos and thank you for the recipe!
Paint the Kitchen Red says
Adole, thank you for the kind words! That’s so great to hear 🙂
Leanne says
Came out AMAZING!
Paint the Kitchen Red says
Thanks for your comment, Leanne – I’m really glad you liked it.
Tonita Boatner says
I am born and raised in New Orleans and I’ve been making Gumbo regular/low sodium/fat for years. I will give this a try and see if I like it. I’m looking forward to it because of all the great reviews.
Paint the Kitchen Red says
Tonita, hope you like it. Feel free to omit tomatoes if you’re one of those people who doesn’t care for tomatoes in gumbo 🙂 Roux is faster done on the stovetop, but works in the Instant Pot too.
Ann says
First time that I ever made this. I visited New Orleans for the first time in April 2019. I loved Gumbo! I finally tried it! We LOVED it !!!!!
Paint the Kitchen Red says
Thank you, Ann. I love New Orleans too!
Tony says
Directions were easy and the finished product was out of this world!
Perfect seasoning. Cannot say enough good things about this recipe.
Paint the Kitchen Red says
Aww, thanks so much, Tony! Do try my other Cajun recipes – I think you’ll like them a lot. The red beans and rice is real comfort food and very tasty!
Matt Garofolo says
Doubled the recipe. Used Chorizo sausage, chicken and shrimp. The whole family LOVED it. Thank you so much. It will make the regular rotation. Matt
Paint the Kitchen Red says
Thanks for taking the time to comment, Matt. I’m sure the chorizo had a nice kick to it – good idea for a substitution.
Erin L Todd says
I’ve made this so many times, it is wonderful!
stephanie wesala says
I haven’t tried the recipe yet however I had to comment – I WISH I had read one of your recipes when I first started using my InstantPot. You give the best directions for those uncomfortable with using one for the first few times!
Paint the Kitchen Red says
Thanks, Stephanie! Let me know how you like the recipe when you try it!
Marla says
I had your gumbo at a church potluck last night. It was AMAZING. My husband was born and raised here in Southern Louisiana. My gumbo attempts have been mediocre at best. We loved this recipe. It was made without the shrimp, but with extra
andouille. I got your website address from the man who made it and brought it to the potluck. I can’t wait to make it myself! Thanks so much for this authentic Gumbo recipe!
Paint the Kitchen Red says
Marla – wow, I love comments like yours where my recipes are being made at gatherings – thanks so much for sharing! I do hope you get to try it out.
Rachel says
I’m originally from the Gulf Coast of Texas and grew up on gumbo. But now I live in the Great White North of Canada. I made this for my family tonight (for Mardis Gras!), and it was delicious. I made a few changes, subbing in crab for the chicken, veg broth for the chicken stock, and veggie andouille sausage for the pork one (added with shrimp), as we don’t eat land meats. Even with those changes, this was reminiscent of the gumbos I had back home. I will definitely be making this again.
Paint the Kitchen Red says
Aww, thank you Rachel! I’m really happy to hear that you enjoyed the gumbo!
Lori Perkins says
I made this recipe and my husband and I both loved it! Great flavor and so easy. I choose to make the roux on the stovetop since it was my first time making it. It turned out perfect. Thank you for the detailed directions and the recommended steps for first timers. I give this recipe 5 stars!
Paint the Kitchen Red says
Thanks for your comment, Lori – I am glad you liked the recipe 🙂
Phil says
Cant wait to try this. Probably this weekend. My only comment/question is I notice an absence of filet gumbo powder in the ingredient list. We’ve always enjoyed that spice when added at the end. You don’t use it in your gumbo?
Thanks in advance.
Paint the Kitchen Red says
Hi Phil, so there are 3 ways of thickening gumbo: okra, file and roux. You can use any of these to thicken it. In general, you wouldn’t use both okra and file. I’ve chosen to use okra and roux. This article about the three is very interesting – Gumbo: Roux, Okra, Filé or All Three? Hope that helps! Just a suggestion since it’s your first time making it in the IP, you might want to make the roux on the stovetop – it’s faster and you have more control.
Elizabeth Parsons says
I made this for someone. He hasn’t tasted it yet and I’m allergic to shellfish. I kept getting a burn message. So I moved it to the stove top.
I will try again. I printed out the recipe but didn’t read the bottom for the tips. Next time I try it I will follow all of the directions LOL!
Paint the Kitchen Red says
If you kept getting the burn error, your Instant Pot is probably running hotter than mine. Next time, I would make sure the inner pot cools down before pressure cooking and I would also add some extra liquid. You could remove the roux and veggies and then layer them on the other ingredients without stirring.
Lisa says
Huge success! Perfect thickness. A new method for a great classic.
Paint the Kitchen Red says
Thank you, Lisa! I’m happy to hear it worked out for you – I appreciate the comment.
Judith says
I can’t tell you enough how absolutely happy I am with your NO gumbo recipe. I make gumbo all the time (what a hassle) and I will never make on the stove top again. This is one of the best gumbo’s I’ve ever made. I did doctor it up a little but I don’t think that would matter. I made the roux in the pot too! Thank you and this is coming from a past resident of New Orleans.
Paint the Kitchen Red says
Judith, I’m always happiest when I get positive comments from NO folks! Thanks for your comment and hope you get to try the other New Orleans recipes, especially the jambalaya, and tell me what you think!
Jemi says
I got the dreaded “burn” warning on my instant pot but the recipe still turned out absolutely delicious. I couldn’t stop eating spoonfuls right out of the pot. Thank you!
4 star rating because of the Burn factor, wihch is more due to the pot than the recipe.
Paint the Kitchen Red says
Ahh, the dreaded ‘burn’ notice 🙁 It was probably the roux needed to be thinned out with more liquid. Next time you can:
– let the Instant Pot cool down before you begin pressure cooking
– add more liquid OR
– remove the veggies and roux, deglaze, add the liquid and other ingredients and add the roux and veggies back in before pressure cooking
David S. says
Maybe I missed it, but I’d suggest you include instructions on how/when the addition of the roux should take place. As a easy shortcut, in many parts of the country (I’m in Texas) one can find an off-the-shelf roux that works very well. Here in Southeast Texas a great brand is Douget (“DOE-gay”) roux. Great recipe otherwise!
Paint the Kitchen Red says
Hi David, thanks for your recommendation – that’s really convenient. btw, in my recipe the roux is cooked after the meat is removed. The remaining ingredients are added to the roux in the Instant Pot.
Lecia says
Can you substitute olive oil with coconut oil or even vegetable oil?
Paint the Kitchen Red says
Hi Lecia, I’m not sure about coconut oil and its interaction with flour. I believe vegetable oil should work fine. Good luck.