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Gumbo is one of my favorite one-pot meals, with bold flavors and a rich history. Whether you’re making it for a weeknight dinner or a special Mardis Gras-themed gathering, this hearty dish is always a hit. Let’s dive into how to prepare this Instant Pot Gumbo, from ingredient choices to finishing touches!
Jump to:
- Getting Started
- Ingredient Recommendations
- Ingredient Alternatives
- Finishing Touches
- Pairings
- Leftovers
- Recipe
Getting Started
Before you begin cooking, wash and dry all your produce. Prepping the ingredients takes time—expect to spend at least 30 minutes chopping bell peppers, celery, onion, and meat by hand. But trust me, the effort is worth it for a well-balanced and flavorful gumbo. Sometimes, I chop these ingredients ahead of time. You can chop them as early as the night before if you’d like.
When it comes to the meat, especially the raw meat, always practice safe raw meat handling. Wash hands, surfaces, and tools with soap and hot water.
Instant Pot Gumbo Ingredient Recommendations
Chicken & Andouille Sausage
For the 1 pound of chicken, you have a few choices:
- Option A: 1 pound boneless, skinless chicken thighs for rich flavor.
- Option B: ½ pound boneless, skinless chicken breasts + ½ pound boneless, skinless chicken thighs for a balanced texture.
- Option C: Any variation of these depending on your preference.
You can use a traditional pork-based andouille sausage or opt for a chicken-based version if you prefer a lighter option.
Rice
Any type of rice will work, but I personally like Uncle Ben’s long-grain white rice for its texture. Cook the rice separately and serve it with the gumbo for best results.
Tomatoes
I sometimes have trouble finding diced tomatoes with green chiles and plain fire-roasted diced tomatoes. You might come across fire-roasted Rotel or plain diced tomatoes with garlic instead—any of these options will work, just use what’s available to you!
Shrimp
I always use cooked jumbo shrimp, either fresh or frozen. If applicable, trim the tails off before adding them to the dish.
Celery, Garlic & Okra
To get 1 cup of chopped celery, you will use 3-4 celery stalks.
Pre-minced garlic from a jar works great for convenience. Fresh garlic is a great option, too, if you have it.
For the 1 cup of okra, I just use a 14-ounce can of okra, drained.
Instant Pot Gumbo Ingredient Alternatives
Vegetarian-Option
To make this gumbo vegetarian, omit all of the meat and swap the chicken broth for vegetable broth. Without the meat, you don’t really need the Instant Pot. I’ve made the vegetarian version on the stovetop in a big pot. And it’s delicious.
Gluten-Free Option
To make this gumbo gluten-free, just be sure to use gluten-free flour. Everything else should be gluten-free already. Just double-check your cans and spice jar to be sure.
No Red Meat Option
Instead of a pork-based andouille sausage, opt for a chicken-based version. I actually prefer the chicken-based version more.
Instant Pot Gumbo Finishing Touches
Place a serving of rice in a warmed soup bowl. Then use a ladle to make a well in the rice and scoop the delicious gumbo from the Instant Pot into it. The ratio of rice to gumbo and veggies and meat to broth is up to you.
Instant Pot Gumbo Pairings
For the perfect pairing, serve your gumbo with a classic Sazerac cocktail or a refreshing glass of rosé.
To round out the meal, I recommend serving it with:
- More vegetables such as:
- A crisp salad with white French dressing
- Oven-Roasted Corn on the Cob
- Bread, to soak up the delicious broth:
- Homemade French bread
- Pillsbury crescent rolls or French baguette for an easy bread option
Instant Pot Gumbo Leftovers
Gumbo tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days or freeze in Souper Cubes for longer storage. Reheat on the stovetop or in the microwave, adding a splash of broth or water to keep it moist.
Enjoy your homemade Instant Pot gumbo, and let me know in the comments below how you like to customize yours!
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Instant Pot Gumbo
Ingredients
- 2 tbsp olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 c celery, chopped
- 3 cloves garlic, minced
- 13.5 oz Andouille sausage, cut into rounds
- ⅓ c flour
- ⅓ c butter, unsalted
- 3 c chicken broth
- 1 lb chicken, cubed
- 2 tsp Creole seasoning
- 10 oz diced tomatoes with green chiles (aka Rotel tomatoes)
- 14 oz fire roasted diced tomatoes
- 2 bay leaves
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 c okra
- 1 lb shrimp, peeled, deveined
- 4 c cooked rice
Instructions
- Set Instant Pot to "Saute" function and add olive oil. Add peppers, onions, celery, garlic and sausage. Saute for 3-5 minutes or until vegetables become soft. Remove all vegetables and sausage. Set aside.
- Immediately add butter to Instant Pot and stir, scraping up any cooked bits from the bottom of the pot. When butter is melted, add flour. Cook 5 minutes, stirring constantly until dark brown, forming a roux. Turn cooker off.
- Add chicken broth, cooked vegetables and sausage, chicken, Creole seasoning, diced tomatoes with chiles, fire roasted tomatoes, bay leaves, salt & pepper.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to "Sealing" position. Press "Manual" and select "High Pressure." Set time to 20 minutes. When time is up, turn cooker off.
- Quick release by turning valve to "Venting."
- When pressure is fully released, remove lid and stir in okra. Press "Saute" and cook uncovered for 5 minutes.
- Add shrimp and cook an additional 5 minutes or until shrimp is cooked through.
- Remove and discard bay leaves.
- Serve with rice.