Instant Pot Gumbo (Chicken and Sausage)

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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!

Why this recipe works

1. It's ready in about an hour and it's almost hands off in the Instant Pot!
2. Since the flavor is even better the next day, this is the perfect make ahead meal.
3. It freezes well too so it's meal prep friendly. Just freeze it in individual batches for a convenient dinner on busy weeknights.

Check out the Instant Pot gumbo story!

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

1. 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.
2. Stir your roux constantly while making it to ensure it doesn't burn.
3. Stir in the broth slowly. This will help prevent lumps from forming.
4. 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.
5. 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.
6. For extra heat, just add a little cayenne pepper.
7. Adjust the salt content at the end after pressure cooking.
8. Let it sit in the fridge overnight for even better flavor the next day.
9. 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

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.

Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!