Instant Pot Gumbo (Chicken and Sausage)
Instant Pot Gumbo is made a little easier in the Instant Pot with tender chicken thighs, smoked andouille sausage and classic Cajun flavor!
Servings 6
Calories 541kcal
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.
Video
Notes
- 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
Serving: 1cup | Calories: 541kcal | Carbohydrates: 16g | Protein: 25g | Fat: 43g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1271mg | Potassium: 590mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1888IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 3mg