Instant Pot Gumbo

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Instant Pot Gumbo

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Gumbo is a traditional New Orleans stew that is made up of a variety of meats and veggies. Straight from the bayou and into my Instant Pot, this southern classic is packed with incredible flavor. 

There are many kinds of gumbo, but classic gumbo consists primarily of a flavorful stock, a roux or thickener, and the "holy trinity" of vegetables: celery, bell peppers and onions.

Gumbo is usually served with a generous helping of white rice - which I didn't happen to have handy when I was making my recipe! Instead, I used wild rice that I cooked ahead of time in the Instant Pot.

Categories: Dinner , Mardi Gras , Instant Pot

Tags: Instant Pot , Mardi Gras , Shrimp , Crab , Chicken , Andouille Sausage

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Instant Pot Gumbo

Prep Time: 20 minutes

Cook Time: 1 hour

Makes 6-8 servings


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  • 4 tablespoons butter
  • 1/2 cup red onion, chopped
  • 1/2 cup yellow & red bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup frozen (or fresh) okra, chopped
  • 1 jalapeno, seeds removed and sliced thin
  • 2 Roma tomato, diced
  • 2 tablespoons garlic, minced
  • 1 tablespoon thyme
  • 1/2 tablespoon sea salt
  • 1/2 tablespoon white pepper
  • 1 lb andouille sausage, cut into one inch pieces
  • 1 chicken breast, cut into chunks
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1/2 tablespoon cayenne pepper
  • 1/2 tablespoon Old Bay seasoning
  • 1/4 cup flour
  • 3 tablespoons tomato paste
  • 1 cup chicken broth
  • 1 cup seafood stock
  • 2 cups cooked wild or white rice
  • 1/2 lime, juiced
  • 1/2 lemon, juiced
  • 1/2 lb raw shrimp, deveined and tails removed
  • 1/2 lb lump crab meat
  • fresh parsley, for garnish (optional)

Here's How:

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  1. To cook the rice in the Instant Pot (IP): stir together one cup wild or white rice with one and one half cups water. Set the IP in rice mode, turn the valve to "sealing" for twenty minutes. Once the timer goes off, quick release the IP and remove the lid as soon as the pin drops. Fluff the rice with a fork and transfer to a large bowl. Cover and keep warm until ready to serve or add to the gumbo. Clean the IP pot thoroughly and return it to the heating chamber.
  2. Set the IP to "saute mode" - press the button until the light in the center goes to "normal." Add the butter and melt until frothy. Stir in the onions, bell peppers, celery, okra, jalapenos and diced tomato. Saute until everything is tender, about 5-6 minutes.
  3. Stir in th minced garlic, thyme, sea salt and white pepper. Add the andouille sausage and chicken. Stir gently to cook the outside of the chicken and sausage - it should just be starting to brown.
  4. Add the dried oregano, basil, cayenne pepper, Old Bay seasoning and tomato paste to the IP. Sift the flour over the top of the contents of the IP. Stir gently to coat the ingredients in flour then pour in the chicken broth and seafood stock. Stir until the flour dissolves into the stock.
  5. Put the IP lid on and lock it into place. Cancel the "saute" mode then press "pressure cook" until it reaches "normal" mode - this should also set the timer to 6 minutes. Let the IP do its thing! After about 15 minutes, the IP will pressurize and start cooking the gumbo. The timer starts after the screen reads "on."
  6. Once the timer goes off, either let the IP depressurize naturally over 15 minutes or VERY CAREFULLY do a quick release by twisting the valve on top from "sealing" to "venting." Be sure to protect your hand with something heatproof!
  7. Cancel the "keep warm" mode and turn the IP back on to "saute" mode "normal." Stir the gumbo then add in the cooked rice (optional, you can serve the rice seperately).
  8. Toss the shrimp and crab into the IP. Add a squeeze of lemon and lime. Cook on "saute" mode for another 3-4 minutes, until the shrimp is cooked through. Serve with rice, if you didn't mix it in, and garnish with fresh parsley. Enjoy!

Mouth Feel

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