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Instant Pot Gumbo is made with tender chicken thighs, smoked andouille sausage and classic Cajun flavor! If you love gumbo but wish it was a little more hands off, you'll want to try this Instant Pot version!
It's no secret that we love gumbo in our house. This yaya gumbo, seafood gumbo and chicken and sausage gumbo are two of our go-to comfort foods. And since I love using my Instant Pot, I thought it was about time I used it to make a gumbo recipe.
And guys, I'm so glad I did because this gumbo is amazing!
While this recipe doesn't necessarily save time compared to my stovetop versions, which come together in less than an hour, the Instant Pot is a little more hands off.
Just like this Instant Pot Jambalaya!
After you make the roux and add the ingredients, you seal the lid and the Instant Pot does the rest. There's no need to watch a simmering pot on the stove!
Jump to:
Why this recipe works
- It's ready in about an hour and it's almost hands off in the Instant Pot!
- Since the flavor is even better the next day, this is the perfect make ahead meal.
- It freezes well too so it's meal prep friendly. Just freeze it in individual batches for a convenient dinner on busy weeknights.
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Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Chicken - For the best flavor, I highly recommend using boneless, skinless chicken thighs as they get tender and juicy. Chicken breasts tend to dry out in gumbo.
Andouille sausage - This is a Cajun style pork sausage with a smokey and spicy flavor. An essential ingredient for gumbo!
Roux - You'll need a dark brown roux for this recipe. The recipe instructions below include how to make the roux in the Instant Pot but you can learn how to make a roux here as well.
Roux is just flour and oil or butter cooked over low to medium heat until it reaches a desired colour, ranging from light to dark brown. The darker the color, the deeper the flavor.
If you don't feel like taking the time to make the roux, you can also buy roux online.
Cajun seasoning - You can buy it, but it's so easy to make your own Cajun seasoning and it results in the best flavor for this gumbo.
Gumbo file - This is made with ground sassafras leaves and helps to thicken gumbo.
Okra - This is an essential ingredient in gumbo and also helps thicken it. You can use fresh or frozen.
I also highly recommend using a non-stick Instant Pot insert as it helps to prevent sticking when browning meat.
Step by step instructions
Add 1 tablespoon of oil to the Instant Pot insert and brown the chicken over medium-high heat using the sauté function. Remove and set aside.
Using the sauté function again, heat the oil and flour over medium heat.
Cook, whisking constantly, until the mixture turns a caramel brown color. This will take about 10-12 minutes. (You can also read tips here on how to make a roux).
Add the diced green pepper, onion and celery and cook for 2 minutes, until the vegetables start to soften.
Stir in the diced tomatoes until a paste-like mixture forms.
SLOWLY pour in the chicken stock, whisking constantly to avoid clumping.
Stir in all of the seasonings.
Add the okra, chicken and sausage.
Lock the lid, seal the valve and set the Instant Pot to pressure cook on high for 15 minutes.
Let the pressure release naturally for 10 minutes, then use the manual release to release any remaining pressure.
Taste and add more salt, if needed. Serve over white rice garnished with sliced green onions.
Expert tips
- There are a few steps to getting all the ingredients into the Instant Pot, so I suggest having them all organized, prepped and ready to go before you get started.
- Stir your roux constantly while making it to ensure it doesn't burn.
- Stir in the broth slowly. This will help prevent lumps from forming.
- After you make the roux and add the broth, make sure there are no burnt pieces stuck to the bottom of the Instant Pot. This could result in your Instant Pot getting a burn warning.
- If the gumbo is really thick, you can add more broth before you start pressure cooking. This will also help prevent it from burning on.
- For extra heat, just add a little cayenne pepper.
- Adjust the salt content at the end after pressure cooking.
- Let it sit in the fridge overnight for even better flavor the next day.
- If you'd like to add shrimp, fish or other seafood, just add it in after the pressure has been released. Simmer until the seafood is cooked through.
Common questions
Yes! While the roux comes together quickly in the Instant Pot, if you'd like to save a little time, you can make a batch of roux and freeze it in small quantities. Just take it out of the freezer when needed.
Andouille sausage results in the best gumbo flavor so I don't recommend replacing it. If you absolutely can’t find it, you can substitute with another type of spicy smoked sausage.
Okra helps to thicken gumbo so it is often considered an essential ingredient. Gumbo file also helps thicken gumbo. Some recipes that use gumbo file will omit the okra, but I'm using both in this recipe to achieve the best results for thickening and flavor.
I don't recommend using chicken breasts in gumbo. They're lean compared to chicken thighs and dry out quickly. The dark meat from chicken thighs will add more flavor to the gumbo and the chicken will cook up juicy and tender.
Gumbo is a thick soup that's usually served over rice, while jambalaya is a rice dish that's similar to a casserole as it's cooked in one pot.
Make ahead instructions
Since gumbo tastes better the next day after the flavors have had a chance to meld, this recipe is perfect for making ahead.
Once the gumbo is cooked, divide it into small or medium-sized glass containers with lids, and store in the fridge for up to 3 days.
To reheat, just warm in the microwave or in a sauce pan on the stovetop over low heat.
Freezing instructions
Gumbo can be stored in the freezer for up to 3 months.
Just let the gumbo cool completely in the fridge and then divide it into single serve freezer-safe containers. Be sure to leave enough space at the top for the gumbo to expand.
When ready to eat, thaw in the fridge overnight and reheat on the stovetop or in the microwave.
Serving options
- We love it served with steamed rice and a side of crusty bread.
- You can also change it up with this dirty rice recipe or this flavorful coconut jasmine rice.
- Serve it with some cheese bread or cornbread on the side.
- If you're looking for a starter, you'll want to try these jalapeño hush puppies or these Cajun crawfish egg rolls.
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Instant Pot Gumbo (Chicken and Sausage)
Ingredients
- 1 pound chicken thighs cut in 1-2" pieces
- ½ pound andouille sausage sliced
- ½ cup vegetable oil plus 1 tablespoon
- ½ cup flour
- 1 green pepper diced
- ½ medium onion diced
- ½ cup diced celery
- 1-15 ounce can diced tomatoes
- 4 cups chicken stock
- 3 tablespoons Cajun seasoning
- 1 tablespoon gumbo file
- 1 bay leaf
- 2 teaspoons salt adjust to taste
- 1 ½ tablespoons Worcestershire sauce
- 2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 2 cups sliced okra fresh or frozen
- steamed white rice optional, for serving
- ½ cup diced green onions optional, for garnish
Instructions
- Add 1 tablespoon of oil to the Instant Pot insert and brown the chicken over medium-high heat using the sauté function. Remove and set aside.
- Using the sauté function again, heat the oil and flour over medium heat.
- Cook, whisking constantly, until the mixture turns a caramel brown color. This will take about 10-12 minutes. (Learn more about how to make a roux).
- Add the diced green pepper, onion and celery and cook for 2 minutes, until vegetables start to soften.
- Stir in the diced tomatoes until a paste-like mixture forms.
- SLOWLY pour in the chicken stock, whisking constantly to avoid clumping.
- Stir in all of the seasonings.
- Add the okra, chicken and sausage.
- Lock the lid in place, turn the valve to seal and set the Instant Pot to pressure cook on high for 15 minutes.
- Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
- Taste and adjust the salt, if needed. Serve over white rice garnished with sliced green onions.
Expert Tips:
- There are a few steps to getting all the ingredients into the Instant Pot, so I suggest having them all organized, prepped and ready to go before you get started.
- Stir your roux constantly while making it to ensure it doesn't burn.
- Stir in the broth slowly. This will help prevent lumps from forming.
- After you make the roux and add the broth, make sure there are no burnt pieces stuck to the bottom of the Instant Pot. This could result in your Instant Pot getting a burn warning.
- If the gumbo is really thick, you can add more broth before you start pressure cooking. This will also help prevent it from burning on.
- For extra heat, just add a little cayenne pepper.
- Adjust the salt content at the end after pressure cooking.
- Let it sit in the fridge overnight for even better flavor the next day.
- If you'd like to add shrimp, fish or other seafood, just add it in after the pressure has been released. Simmer until the seafood is cooked through.
Nutrition
Momma Jo says
Very Good recipe, but there's always been the debate on whether to put tomatoes or no tomatoes in gumbo. I guess it depends on where you live in Louisiana? We are from outside New Orleans. I'm of the camp that says no tomatoes in Gumbo. Other than that, a very solid recipe! Highly recommend ordering Jacob's Andouille from LaPlace, Louisiana. You will thank me! Worth the effort!
Danielle says
Thanks! Will definitely try that out 🙂
NikkiB says
This is not chicken gumbo . I should have left the tomatoes out and I omitted okra because I never put that in chicken gumbo only seafood.
Danielle says
I'm sorry you were disappointed in the recipe. Did the flavors not turn out well? It is made with chicken and sausage, so I'm not sure how it is not chicken gumbo?
Mary says
This turned out absolutely amazing. This is the second thing I have made in my instant pot so I'm still a little nervous about using it. The only problem I had is the recipe says to put the okra in with everything else but I did that and the okra just disintegrated. So I think the next time I make this I will only pressure cook it for 13 minutes and then add my okra and do it for 2 more minutes. The only other thing I did differently is I did not have Creole seasoning and I use slap your mama and I only did one and a half tablespoons instead of three and it's plenty spicy for me. Thank you so much for this amazing recipe!
Danielle says
I'm so glad you liked it! I'll have to check on that okra issue - I didn't have a problem with it disintegrating, but Ii'll definitely do some more testing to see if I can find a good solution. Thanks!
Toni says
Such a really comforting meal! Everyone at my house loved it!
Danielle says
That's great to hear!
Pam Greer says
Another reason to love my Instant Pot! This comes out perfect every time!
Danielle says
IP is the best! Thanks Pam!
Natalie says
Oh, I can't wait to try this. It looks so comforting and delicious. I love it! I bet my family will love this too. Thanks for the lovely recipe.
Danielle says
You're welcome 🙂
Sharmila Kingsly says
This sure makes me hungry on seeing.. Cant wait to try !!
Danielle says
Hope you love it!
Claudia Lamascolo says
I absolutely this easy recipe was a great gumbo!
Danielle says
Glad you enjoyed it!