A Cajun-Creole gumbo made fast with the help of an Instant Pot: chicken, andouille, and shrimp in a rich dark roux, pressure-cooked in a fraction of the traditional time.
There's a running joke in Cajun kitchens that gumbo takes "all day," and honestly, most of the time that's true - a proper roux alone can eat up half an hour of your attention.
This Instant Pot version cuts the simmer time down to a fraction of that without cutting corners on flavor. You still get a dark, nutty roux, tender chicken and andouille, and shrimp added at just the right moment so it doesn't turn rubbery. The pressure cooker just takes over the long, slow part where the flavors usually need hours to come together.
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What makes this recipe so yummy
A lot of gumbo recipes make you pick a lane - sausage or seafood. This one doesn't. The andouille brings the smoky, spicy backbone, and the shrimp goes in right at the end so it stays tender and sweet instead of turning tough. You get both worlds in one pot.
Instant Pot Gumbo Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Once the pressure has been released, drop in the shrimp, green onions, and parsley.
Hint: One honest note from testing this recipe in my own kitchen: cooking the roux using the Instant Pot's Sauté function is temperature-limited for safety, which means what should take 15-20 minutes on the stovetop can stretch toward an hour in the pot. You can make the roux in a skillet on the stove while the trinity is prepping, then whisk it into the pot - you get the same dark roux in a fraction of the time.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- No shrimp? Leave it out! The gumbo still tastes great with just chicken and andouille. Just skip adding the shrimp at the end.
- Want it spicier? Add more hot sauce or a pinch of cayenne pepper. Cajun food should have a little kick!
- Don't have andouille? Any smoked sausage works fine. Kielbasa is a good stand-in if that's what your store has.
- Chicken breast instead of thighs? That's okay too. Just watch it close, since breast meat dries out faster than thighs.
- No okra in this one, and that's on purpose. Some gumbos use okra to help thicken things up. This one skips it and lets the roux do all the work. If you love okra, feel free to toss in a cup of sliced okra with the trinity.
- Want it less spicy for the kids? Cut the Cajun seasoning in half and skip the hot sauce. You can always add more heat at the table for the grown-ups.
- Vegetable oil vs. other oils for the roux? Stick with a plain oil like vegetable or canola. Olive oil burns too fast and butter can scorch before your roux gets dark enough.
- No Instant Pot? You can still make this on the stovetop. Just use a big pot, and let it simmer for about 45 minutes to an hour after you add the broth, instead of pressure cooking.
Necessary gear: equipment
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I love a good Roux Spoon and of course, you'll need an Instant Pot (or other Pressure Cooker) to make this as it stands.
I have some links in the recipe card below;
Perfect Pairings | What to serve with Gumbo
Mel's kitchen notes
Use Gumbo Filé as a thickener for your gumbo at the end. Filé is a fine powder made from the leaves of the Sassafras tree, not only does it have a distinct flavor but it also thickens.
Be careful, don't add too much.
If your Gumbo has the right consistency to how you like it, just offer the Filé to your guests upon serving - to use in their own bowl of gumbo.
About The Author
Melanie Cagle
Melanie is a professional food photographer, home cook, and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more recently having appeared on Food Network's "100 Cooks".
Frequently asked questions: FAQs
Yes! Gumbo actually tastes better the next day once the flavors have had time to sit together. Make it up to 2 days ahead, store it in the fridge, and reheat gently on the stove. Just add the shrimp fresh when reheating if you want the best texture.
This usually happens when bits of food are stuck to the bottom of the pot before pressure cooking starts. Make sure you deglaze thoroughly after browning the meat, and lay the diced tomatoes on top instead of stirring them in - that's the fix that works almost every time.
This one's built for speed without losing flavor - it's got both andouille and shrimp, a proper dark roux, and it's ready in a fraction of the time of a stovetop or slow cooker version. If you want a no-pork option, my Chicken and Okra Gumbo skips the sausage entirely.
If you've tried this Instant Pot Gumbo Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Instant Pot Gumbo
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Equipment
- 1 Gumbo Filé optional extra to help thicken gumbo
Ingredients
- ½ Cup Vegetable Oil
- ½ Cup All Purpose Flour
- 1 Each Yellow Onion diced
- 1 Each Green Bell Pepper diced
- 1 Rib Celery diced
- 4 Cloves Garlic minced
- 14 Ounces Andouille Sausage Sliced
- 6 Each Chicken Thighs boneless, skinless
- 8 Cups Chicken Broth
- 1 (12 Ounce) Can Diced Tomatoes
- 2 Each Bay Leaves
- 2 Sprigs Fresh Thyme bundled and tied
- 2 teaspoons Worcestershire Sauce
- 1 Tablespoon Cajun Seasoning
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Pound Medium Shrimp peeled, deveined,
- 1 Splash Hot Sauce
- 3 Each Green Onions Chopped
- 1 Tablespoon Fresh Parsley Chopped
Instructions
- Add the oil and flour to the pot and cook (sauté function) until the roux has become a dark chocolate brown.½ Cup Vegetable Oil, ½ Cup All Purpose Flour
- Once the roux is ready, add the onions, bell peppers and celery (holy trinity) and cook until softened. Then add the minced garlic and cook another 2 minutes.1 Each Yellow Onion, 1 Each Green Bell Pepper, 1 Rib Celery, 4 Cloves Garlic
- Add the sliced andouille sausage and cook until a caramelization happens.14 Ounces Andouille Sausage
- Add the chicken, chicken broth, tomatoes, bay leaves, thyme bundle, Worcestershire sauce, and seasonings. Stir then seal closed with the lid. Turn to pressure cook for 30 minutes.6 Each Chicken Thighs, 8 Cups Chicken Broth, 1 (12 Ounce) Can Diced Tomatoes, 2 Each Bay Leaves, 2 Sprigs Fresh Thyme, 2 teaspoons Worcestershire Sauce, 1 Tablespoon Cajun Seasoning, 1 teaspoon Salt, ½ teaspoon Black Pepper
- Once the cook time has completed allow to slow release the pressure. Remove the lid and add the shrimp straight to the pot. Give a stir and place the lid back on. Allow to sit for 10 minutes.1 Pound Medium Shrimp
- Remove the lid again and add the hot sauce, green onions and parsley.Serve over white rice with some potato salad on the side.1 Splash Hot Sauce, 3 Each Green Onions, 1 Tablespoon Fresh Parsley
Storage Instructions
Gumbo actually tastes better the next day! Store in an airtight container in the refrigerator for up to 4 days. Gumbo does freeze well. Store in a freezer safe container for up to 3 months in the freezer.Notes
Nutrition
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