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New Orleans Instant Pot Shrimp Etouffee

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This Instant Pot Shrimp Étouffée is a classic New Orleans recipe made with Creole spices and plenty of shrimp in a spicy tomato-based sauce.  The rich and delicious stew tastes great over rice. This recipe is perfect for Mardi Gras but is so easy that you could make a regular weekday meal extra special.

Instant Pot Shrimp Etouffee garnished with green onions and chopped parsley in black bowl with rice in a bowl on a green napkin - Paint the Kitchen Red
Shrimp Étouffée (pronounced ‘eh-too-fay’) is one of the more popular dishes from Louisiana, along with gumbo, jambalaya, red beans and rice, and shrimp creole. The word ‘étouffée’ is translated from French as “smothered” – I just learned that while writing this post!  Étouffée can be made with crawfish or shrimp.

Since shrimp is more easily available, that’s what I’ve used for this recipe.  I always keep a bag of frozen shrimp in my freezer so I don’t have to run out to the store at the last minute when I want to make a quick dinner entree!

Instant Pot Shrimp Étouffée is quite similar to Instant Pot Gumbo, but there are a few differences.

  • This étouffée is made with shrimp whereas the Instant Pot Gumbo has shrimp, sausage and chicken.
  • Étouffée is made with a blonde roux (pronounced ‘roo’ and is flour and oil/butter cooked together) compared to the dark roux in the gumbo.  This changes the taste of the sauce and reduces the cooking time!
  • I use olive oil and flour for the roux in the gumbo but for the étouffée I use butter and flour. The gumbo recipe also has okra for thickening.

Tips and Substitutions
  • Some people prefer shrimp étouffée without tomatoes. I have made this same Instant Pot Shrimp Étouffée recipe without tomatoes but my family likes the version with tomatoes and that’s what I’m sharing with you here. You can omit the tomatoes if you wish.
  • I use fresh tomatoes, but you can substitute canned diced tomatoes.
  • Occasionally, I add a tablespoon of tomato puree with the tomatoes to give the dish more of a tomato flavor.
  • I feel it’s important to use seafood stock because I notice a marked taste difference if I use chicken broth. It’s really easy to make homemade seafood stock; you can even make it ahead of time. Just peel the shrimp and toss the shrimp peels and some aromatics in the Instant Pot and go about your business!  Strain and store in the fridge (up to a couple of days) until ready to use.
  • The color of roux for étouffée is lighter than the roux you would make for gumbo – a blonde roux rather than a dark roux.  That means that the roux takes much less time to make for this étouffée.  If you prefer the stronger flavor of dark roux, you can cook it for longer.
  • Finish with a dash of tabasco sauce if you want to add more spice to the dish.
  • You can serve the shrimp étouffée over pasta or even grits instead of rice.
  • You can also substitute crawfish for the shrimp, but you’ll have to cook it for longer.
  • This recipe was made in a 6 quart Instant Pot Ultra and I’ve have had no sealing issues or burn errors.  If your Instant Pot is prone to getting the ‘Burn’ message, you can try the following:
    • Deglaze really well.
    • After sauteing onions, celery, etc. turn off the Instant Pot and let it cool down.
    • Add an extra 1/4 to 1/2 cup of broth.

[Also Read: Instant Pot Shrimp and Grits]

If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot  DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Shrimp Étouffée.

GO DIRECTLY TO RECIPE

Instant Pot Shrimp Étouffée Ingredients

Instant Pot Shrimp Etouffee Ingredients part 1 - bell pepper, onion, celery, stock, lemon juice, worcestershire, creole seasoning, garlic, parsley, black pepper, white pepper, salt, thyme, green onion - Paint the Kitchen Red (1)

Instant Pot Shrimp Etouffee Ingredients part 2 - shrimp, butter, flour, sherry, tomato - Paint the Kitchen Red

 

How to Make Instant Pot Shrimp Étouffée (Step-by-Step Instructions)

Instant Pot Easy Shrimp and Grits Apply Seasoning - Paint the Kitchen Red

  • Rub shrimp with 1 tsp of Creole seasoning and set aside.

 

Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red

  • Instant Pot DUO:  Select the ‘Saute’ function.
  • Instant Pot ULTRA:  Select the ‘Saute’ function and press ‘Start’.

 

Instant Pot Shrimp Etouffee Instructions 1 collage - butter, flour, cooked roux - Paint the Kitchen Red

  • When Instant Pot has heated, melt butter in the inner pot of Instant Pot.
  • To make the roux, add flour to the inner pot and stir flour and butter until the mixture becomes a light caramel color. Make sure you stir the roux constantly, otherwise it will burn. This will take about 5 minutes.
  • If you need to, press ‘Cancel’ to turn of the Instant Pot to cool it down and then select ‘Saute’ again.

 

Instant Pot Shrimp Etouffee Roux Stages - 1.5 minutes, 2.5 minutes, 5 minutes - Paint the Kitchen Red

  • This is what the roux looks like when it is the correct blonde (caramel) color.  It starts out slow but gets dark quickly toward the end!
  • This roux was sauteed on medium/normal heat level.

 

Instant Pot Shrimp Etouffee Instructions 2 collage - vegetables, garlic, stirred - Paint the Kitchen Red

  • Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
  • Stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt.

 

Instant Pot Shrimp Etouffee Instructions 3 collage - broth, stirred, tomatoes - Paint the Kitchen Red

  • Using a spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a tablespoon or two of stock if needed.
  • Add shrimp stock, Worcestershire sauce, lemon juice, and stir.
  • Add tomato and tomato puree (if using) and gently push down with a spatula, no need to stir.

 

Instant Pot Duo Manual mode 10 minutes collage - close lid, press manual, press - or +, display shows 10- Paint the Kitchen RedInstant Pot DUO Pressure Cook:

  • Close the lid and make sure steam release handle is in ‘Sealing’ position
  • Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘10′ (10 minutes).

 

Instant Pot Ultra pressure cook 10 minutes collage - close Instant Pot Ultra, set time to 00:10 and select Pressure Cook, press start - Paint the Kitchen Red

Instant Pot ULTRA Pressure Cook:

  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 10 minutes (00:10).
  • Press ‘Start’.

 

Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red

  • Instant Pot display will change to ‘On’.
  • Once the Instant Pot is pressurized, the float valve will go up.
  • The display will count down from 10 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’  or ’00 00′ and begin to count up.

Instant Pot Ultra and Duo 10 minute Natural Release (NPR) Paint the Kitchen Red

  • Wait for 10 minutes after cooking is complete, and release any remaining pressure.

 

Instant Pot Duo release steam and open collage - move steam release handle to venting with help of a towel, float valve is down, Instant Pot Duo is open - Paint the Kitchen RedInstant Pot DUO 10-minute Natural Pressure Release (NPR):

  • Move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the knob.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press ‘Cancel’ and open the Instant Pot.

 

Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen RedInstant Pot ULTRA 10-minute Natural Pressure Release (NPR):

  • 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.

 

Instant Pot Shrimp Etouffee Instructions 4 collage - cooked stew, add shrimp, stir shrimp - Paint the Kitchen Red

  • Immediately stir in the shrimp and dry sherry (if using) and close the Instant Pot for 10 minutes. *
  • The shrimp will cook in the residual heat.  If you have trouble shutting the lid, keep the steam release valve in the venting position (or push down on the steam release button on the Ultra) while closing.

* Be sure not to let too much heat and steam escape before adding the shrimp.  The shrimp will be cooking in the residual heat.

 

Instant Pot Shrimp Etouffee Instructions 5 collage - cooked shrimp, stir, sprinkled with parsley and green onion - Paint the Kitchen Red

  • Open the Instant Pot again (release pressure if needed) and gently stir the shrimp.
  • Stir and sprinkle the Instant Pot shrimp étouffée with green onions and parsley.
  • Serve over Instant Pot Jasmine Rice or a rice of your choice.

Instant Pot Shrimp Etouffee garnished with green onions and chopped parsley in black bowl on a wood slat background - Paint the Kitchen Red
Print

New Orleans Instant Pot Shrimp Etouffee

Prep

Cook

Total

Yield 6 servings

This Instant Pot Shrimp Étouffée is a classic New Orleans recipe made with Creole spices and plenty of shrimp in a spicy tomato-based sauce.  This rich and delicious stew tastes great over rice. This recipe is perfect for Mardi Gras but is so easy that you could make a regular weekday meal extra special.

Ingredients

Instructions

  1. Rub shrimp with 1 tsp of Creole seasoning and set aside.
  2. Press 'Saute' and when Instant Pot has heated, melt butter in inner pot of Instant Pot.
  3. Add all-purpose flour to inner pot and cook butter and flour until the mixture resembles a light caramel color, stirring frequently, and being careful not to burn. This will take about 5 minutes. *
  4. Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
  5. Stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt.
  6. Using a spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a tablespoon or two of stock if needed.
  7. Add seafood stock, worcestershire sauce, lemon juice, and stir.
  8. Add tomatoes and tomato puree (if using) and gently push down with a spatula; don't stir.
  9. Close Instant Pot and cook on 'Manual' or 'Pressure Cook' mode for 10 minutes.
  10. Do a 10-minute natural release and open the Instant Pot.
  11. Immediately stir in the shrimp and sherry (if using) and close the Instant Pot for 10 minutes. The shrimp will cook in the residual heat.
  12. Open the Instant Pot again and gently stir the shrimp.
  13. Serve Instant Pot Shrimp Étouffée over Instant Pot Jasmine Rice or a rice of your choice.
  14. Sprinkle the shrimp étouffée with green onions and parsley.

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. peeled shrimp, minced garlic, cut vegetables, etc.
  • If you prefer a thicker étouffée, reduce the sauce by cooking in 'Saute' mode before adding the shrimp.
  • * étouffée is made with blonde (light) roux while gumbo's roux is a darker color.
  • This recipe was made in a 6 quart Instant Pot Ultra, and I have not had any burn message or sealing issues.  
  • See the blog post for more detailed recipe tips.

Courses Main Dish

Cuisine Cajun, Creole

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 304

% Daily Value

Total Fat 11 g

17%

Saturated Fat 5 g

25%

Unsaturated Fat 4 g

Cholesterol 248 mg

83%

Sodium 1086 mg

45%

Total Carbohydrates 16 g

5%

Dietary Fiber 3 g

12%

Sugars 5 g

Protein 33 g

66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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.

If you loved this recipe, please give it a 5 Star rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!

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