Instant Pot Gumbo
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.
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Equipment
- 1 Gumbo Filé optional extra to help thicken gumbo
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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
The Instant Pot will temperature control this and turn the heat off once it becomes too hot, which in turn will make it take forever to cook in the IP. I recommend actually cooking the roux on the stove for a speedier result.
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
I'm mentioning this again because it was a pretty big deal when I tested this recipe. Cooking a roux in the Instant Pot can take a very long time. I recommend cooking it on the stove then transferring to the pressure cooker.
If you find your gumbo to be too thin/watery, then add some Gumbo Filé - it will help thicken it up and taste very authentic. Be careful not to use too much though. It's better to offer it upon serving. Always have this powder on hand if you make a lot of gumbo!
Creole Seasoning is fine to use instead of Cajun seasoning.
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Nutrition
Serving: 200g | Calories: 311kcal | Carbohydrates: 9g | Protein: 19g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1496mg | Potassium: 408mg | Fiber: 1g | Sugar: 2g | Vitamin A: 483IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 2mg
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