Instant Pot Gumbo Recipe

Instant Pot Gumbo Recipe

Photos of Instant Pot Gumbo Recipe


One bite of this instant pot gumbo dish offers an explosion of flavors, made with shrimp, chicken, and sausage, for a hearty bite.

Prep: 10 mins
Cook: 35 mins
Total: 45 mins


  • 2 tbsp olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 cup celery, chopped
  • 3 cloves garlic, minced
  • 13½ oz Andouille sausage, cut into rounds
  • cup flour
  • cup butter
  • 3 cups chicken broth
  • 1 lb chicken, cubed
  • 2 tsp Creole seasoning, or to taste, such as Tony Chachere’s
  • 10 oz tomatoes, with green chiles (Rotel tomatoes), diced
  • 14 oz tomatoes, fire roasted, diced
  • 2 bay leaves
  • kosher salt and black pepper
  • 1 cup okra, sliced
  • 1 lb shrimp, peeled, deveined
  • 4 cups rice, cooked


  1. Set Instant Pot to Saute function and add olive oil. Add peppers, onion, celery, garlic, and sausage.

  2. Saute for 3 to 5 minutes or until vegetables become soft. Remove all vegetables and sausage. Set aside.

  3. 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.
  4. Cook for 5 minutes, stirring constantly forming a light roux. Turn cooker off.

  5. Add chicken broth, cooked vegetables and sausage, chicken, Creole seasoning, diced tomatoes with chiles, fire roasted tomatoes, bay leaves, salt and pepper.
  6. Close and lock the lid of the Instant Pot. Turn the steam release handle to the Sealing position.

  7. Press Manual and select High Pressure. Set time to 20 minutes. When time is up, turn the cooker off. Quick-release by turning the valve to Venting.

  8. When pressure is fully released, remove the lid and stir in okra. Press Saute, and cook uncovered for 5 minutes.

  9. Add shrimp and cook for an additional 5 minutes or until shrimp is cooked through.

  10. Remove and discard bay leaves. Serve with rice. Enjoy!

Recipe Notes

If you want to make a dark roux, cook for 30 to 40 minutes until the roux becomes a dark, golden brown color.


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