Description
This Instant Pot Gumbo recipe brings the rich, bold flavors of Cajun cooking to your kitchen with a quick and easy pressure-cooked method. Loaded with smoky Andouille sausage, tender shrimp, and a medley of vegetables simmered in a deeply flavorful roux-based broth, this hearty dish is perfect for a comforting family meal. Ready in just 45 minutes, it captures authentic Southern flavors with minimal fuss.
Ingredients
Scale
Protein
- 12 ounces Andouille Sausage, sliced
- 12 ounces Shrimp, extra small
Vegetables
- 1 Onion, diced
- 1 Green bell pepper, diced
- 10 ounces Frozen okra, sliced
- 14 ounces Diced tomatoes, one can
Base & Roux
- ½ cup Flour
- ½ cup Vegetable oil
- 4 tablespoons Minced garlic
Seasonings & Liquids
- 3 teaspoons Gumbo file
- 1 tablespoon Creole Seasoning
- 2 tablespoons Worcestershire sauce
- 4 cups Chicken broth
Instructions
- Brown the Sausage: Turn on the sauté function of the Instant Pot and add the sliced Andouille sausage. Cook until browned on all sides to develop deep flavor. Remove the sausage and set aside. Deglaze the pot with a splash of chicken broth, scraping up any browned bits for extra taste.
- Prepare the Roux: Add vegetable oil and flour to the Instant Pot. Stir constantly to combine and cook for about 10 minutes, until the roux turns a rich brown color, forming the flavorful base of the gumbo.
- Sauté the Aromatics: Stir in diced onion, minced garlic, and green bell pepper to the roux. Cook for an additional 5 minutes to soften the vegetables and enhance their flavors.
- Add Remaining Ingredients: Return the browned sausage to the pot. Add frozen okra, canned diced tomatoes, gumbo file powder, Creole seasoning, Worcestershire sauce, and chicken broth. Stir well to incorporate all components.
- Pressure Cook: Close the Instant Pot lid, ensuring the pressure valve is set to ‘sealing.’ Set the pot to cook on high pressure for 10 minutes to meld flavors and cook ingredients thoroughly.
- Release Pressure & Add Shrimp: Perform a manual quick release to release the pressure safely. Open the lid, add the shrimp, and stir. Let the shrimp cook in the hot gumbo for 5 minutes until they turn pink and are cooked through.
- Serve: Taste and adjust seasoning as needed. Garnish with freshly chopped parsley or green onions if desired. Serve the gumbo hot over steamed rice or on its own for a satisfying meal.
Notes
- Using an Instant Pot greatly reduces cooking time while deepening flavors.
- Be sure to stir the roux constantly to prevent burning and achieve the perfect color.
- Gumbo file powder adds an authentic earthy flavor and slightly thickens the stew.
- You can substitute chicken or turkey sausage if Andouille is unavailable.
- For a spicier gumbo, add cayenne pepper or hot sauce to taste.
- Serve with steamed white rice and crusty bread for a complete meal.
