The Best Instant Pot Gumbo Recipe (with Chicken and Sausage)

at a glance
Prep Time 10 minutes
1 hour
Servings 10 Servings
5 from 1 vote

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Gumbo is a classic “made with love” kind of meal, and I’ve figured out how to make it even easier and faster with the Instant Pot! I will walk you through every button to push, when to add each ingredient, when to stir, and how long to cook it. Follow this recipe and you will have a crowd-favorite gumbo on your hands that people will beg you to make again and again.

Top down view of three bowls of gumbo in little orange serving pots with small handles. They are on a pink colored table with a cutting board with lemons and fresh herbs. There is also a pot of gumbo in the background.

Why You Will Love this Instant Pot Chicken Sausage Gumbo

I think you’re going to love this Instant Pot Chicken and Sausage Gumbo because the flavors are ON POINT. It’s got just the right spice, warmth, butter (oh yeah), brine, protein, and veggie. I like to finish mine off with a splash of fresh lemon juice to help bring everything up one more notch just before serving. I just know you are going to LOVE THIS!

I also know that the cook in your home with love this recipe because it couldn’t be any easier. The Instant Pot does all the work for you, and we walk you through every single button to push, when to stir, and how long to cook it.

Ingredients for Gumbo in the Instant Pot

Instant pot gumbo ingredients on a rectangle wooden cutting board on a grey and white marble surface.
  • 1 cup of butter, divided
  • 2 pounds of boneless, skinless chicken thighs
  • 2, 12-ounce packages of andouille sausage, thinly sliced
  • 1 large yellow onion, diced
  • 5 stalks of celery, diced
  • 2 green bell peppers, diced
  • 5 cloves of garlic, minced
  • 1 teaspoon of fine sea salt
  • 1 cup of gluten-free or all-purpose flour
  • 2 quarts of chicken broth, 8 cups
  • 2 teaspoons of Cajun spice blend
  • 1 teaspoon of dried thyme leaves
  • ½ teaspoon of ground black pepper
  • 2 dried bay leaves
  • 1 pound of okra, tops removed and cut into coins
  • ⅓ cup of fresh chopped parsley
  • ¼ cup of lemon juice (about 2 lemons)
  • White rice, for serving

Ingredient Modifications and Variations

  • Make it dairy-free – for a dairy-free Instant Pot gumbo, simply swap the regular butter for either avocado oil or your favorite non-dairy butter.
  • Make it gluten-free – this gumbo is incredibly easy to make gluten-free! Simply use gluten-free all-purpose flour in place of regular all-purpose flour. THIS is our very favorite.
  • Use frozen okra – no fresh okra? No problem. Use frozen okra in place of fresh for a super convenient swap!
  • Serve it with another grain – although white rice is the classic gumbo accompaniment, feel free to serve your gumbo atop brown rice or quinoa if it’s what you have on hand. 

How to Cook Gumbo in the Instant Pot

Two tabs of butter melting in the bottom of an instant pot.
The beginning of a roux being whisked together in an instant pot.
Instant pot filled with broth, meat, and vegetables.
Raw chicken in an instant pot on saute mode.
Peanut butter colored roux in an instant pot.
Hands using two forks to shred chicken in a glass bowl.
Slices of sausage being added to an instant pot.
Hand pouring broth into an instant pot.
Hand holding a white bowl with frozen okra in it and pouring it into the instant pot.
  1. Sear the chicken – set your Instant Pot to saute mode, then add 2 tablespoons of butter to the Instant Pot once heated. Sear the chicken on both sides until browned, working in batches if necessary, then remove from the pot.
  2. Saute the sausage – add the sliced sausage to the Instant Pot and saute until browned on both sides, approximately 3-5 minutes. Remove the sausage from the pot.
  3. Make the roux – add the remaining butter to the pot. Once warmed through (about 1 minute), add the flour and whisk the two together to combine. Continue to stir the mixture for about 12-15 minutes, until the roux achieves a peanut butter color and nutty fragrance, then turn off the Instant Pot.
  4. Add the rest of the gumbo ingredients – carefully pour the chicken broth into the roux, whisking continually to ensure that there are no lumps. Then add the chicken, sausage, vegetables (except for the okra), spices, and bay leaves.
  5. Cook – cook the gumbo on high pressure for 15 minutes. Once the time is up, quick release the pressure.
  6. Shred the chicken – remove the chicken from the gumbo and shred it with two forks, then return it to the pot.
  7. Add the okra – turn the Instant Pot to saute mode, and add the okra to the pot. Cook for an additional 15 minutes, until the okra is softened.
  8. Stir in the parsley and lemon juice, then serve and enjoy – stir in the parsley and lemon juice, then taste for seasoning and add additional salt or Cajun seasoning as desired. Serve alongside rice and enjoy!

Instant Pot Gumbo Tips & Tricks

  • Don’t burn the roux – roux can be a little bit finicky (nothing that you can’t handle, though!), so be sure to stir the flour and butter mixture constantly to keep it from burning!
  • Scrape the bottom – make sure you use a wooden spoon or scraper to really stir the bottom of the instant pot before pressurizing to finish cooking. That way you can get all of the extra flavor from searing your meat and preparing the roux. It also helps avoid getting a burn notice on the instant pot.
Hand scooping a serving of gumbo into a bowl with white rice.

How to Serve Instant Pot Gumbo

Serve your Instant Pot gumbo alongside (or on top of) white or brown rice.

How to Store and Reheat

Store your leftover gumbo in an airtight container in the refrigerator. Stored this way, it’ll last for up to a week. To reheat, simply put the gumbo in a pot on the stove (or back in the Instant Pot on “saute” mode) until warmed through. Alternatively, you can pop the gumbo in the microwave to heat for 1.5-2 minutes.

Can I freeze gumbo?

You can absolutely freeze gumbo! To do this, let it cool completely, then pour it into a freezer-safe container, and store in the freezer for up to 3 months. Set the frozen container of gumbo in the refrigerator to thaw the night before you’re ready to enjoy the gumbo. Once thawed, pop it into a pot on the stove (or back into the Instant Pot on “saute” mode) until warmed through.

Small, orange bowl with tiny handles filled with gumbo. The bowl is plated on a pink surface. There is a lemon wedge that has been squeezed and a small wooden bowl of salt next to it.
Q When do you add flour to gumbo?
A

Once your chicken and sausage are seared and removed from the pot, you’ll add in the rest of the butter, and then (once the butter is totally melted) your flour. The butter and flour combine to make the roux!

Q Why is my gumbo slimy?
A

Your gumbo may turn out slimy if you add the okra too early – if it goes into the pot too early, it’ll break down, causing the gumbo to turn slimy and NOT do its job of thickening the soup.

Q Can you substitute okra?
A

Okra acts as a natural thickener in gumbo, so while you can substitute it for another veggie (green beans, asparagus, and eggplant would all be yummy), do know that your end product may not be quite as thick as it would be with the addition of okra!

Q What is the difference between gumbo and jambalaya?
A

With Cajun and Creole roots, both dishes include similar flavors and ingredients, so the main difference really comes down to the rice component – gumbo is a stew-like meal served over rice, while jambalaya incorporates the rice in the dish itself, making it a less soup-y, one-pot dish.

Top down view of a bowl of gumbo in a blue-rimmed ramekin on a blue surface. There is a large bowl of white rice to the right side and cloves of garlic on the table.

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Instant Pot Gumbo Recipe

By: Cassy Joy Garcia
5 from 1 vote
Prep Time: 10 mins
1 hr
Servings: 10 Servings

Ingredients  

  • 1 cup butter divided
  • 2 pounds boneless, skinless chicken thighs
  • 2 12-ounce packages andouille sausage thinly sliced
  • 1 cup gluten-free or all-purpose flour
  • 2 quarts (8 cups) chicken broth
  • 1 large yellow onion diced
  • 5 stalks celery diced
  • 2 green bell peppers diced
  • 5 cloves garlic minced
  • 1 teaspoon fine sea salt
  • 2 teaspoons Cajun spice blend
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon ground black pepper
  • 2 dried bay leaves
  • 1 pound okra tops removed and cut into coins
  • cup fresh chopped parsley
  • ¼ cup lemon juice about 2 lemons
  • White rice for serving

Instructions

  • Set your Instant Pot to saute mode, then add 2 tablespoons of butter to the Instant Pot once heated. Sear the chicken on both sides until browned, working in batches if necessary, then remove from the pot.
  • Add the sliced sausage to the Instant Pot and saute until browned on both sides, approximately 3-5 minutes. Remove the sausage from the pot.
  • Add the remaining butter to the pot. Once warmed through (about 1 minute), add the flour and whisk the two together to combine. Continue to stir the mixture for about 12-15 minutes, until the roux achieves a peanut butter color and nutty fragrance, then turn off the Instant Pot.
  • Carefully pour the chicken broth into the roux, whisking continually to ensure that there are no lumps. Then add the chicken, sausage, vegetables (except for the okra), spices, and bay leaves.
  • Cook the gumbo on high pressure for 15 minutes. Once the time is up, quick release the pressure.
  • Remove the chicken from the gumbo and shred with two forks, then return it to the pot.
  • Turn the Instant Pot to saute mode, and add the okra to the pot. Cook for an additional 15 minutes, until the okra is softened.
  • Stir in the parsley and lemon juice, then taste for seasoning and add additional salt or Cajun seasoning as desired. Serve alongside rice and enjoy!

Nutrition Information

Nutrition Facts
Instant Pot Gumbo Recipe
Amount per Serving
Calories
625
% Daily Value*
Fat
 
44.8
g
69
%
Saturated Fat
 
9.4
g
59
%
Cholesterol
 
92.1
mg
31
%
Sodium
 
1413
mg
61
%
Carbohydrates
 
25.9
g
9
%
Fiber
 
3.9
g
16
%
Sugar
 
4.2
g
5
%
Protein
 
31.9
g
64
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

Ingredient Modifications and Variations
  • Make it dairy-free – for a dairy-free Instant Pot gumbo, simply swap the regular butter for either avocado oil or your favorite non-dairy butter.
  • Make it gluten-free – this gumbo is incredibly easy to make gluten-free! Simply use gluten-free all-purpose flour in place of regular all-purpose flour. THIS is our very favorite.
  • Use frozen okra – no fresh okra? No problem. Use frozen okra in place of fresh for a super convenient swap!
  • Serve it with another grain – although white rice is the classic gumbo accompaniment, feel free to serve your gumbo atop brown rice or quinoa if it’s what you have on hand. 
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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  1. Patricia Stevens says

    Patricia Stevens —  12/30/2022 At 08:52

    Can I make this in the slow cooker?

    • Brandi Schilhab says

      Brandi Schilhab —  01/03/2023 At 10:10

      We haven’t tried making this recipe in a slow cooker, but I bet you could. You’ll just need to make the roux on the stovetop first either in a separate pot or a stovetop-safe slow cooker insert. We’ve got a stovetop recipe HERE, too, if that helps!

  2. Mikael S Keesee says

    Mikael S Keesee —  12/30/2022 At 10:24

    What would be the times of I don’t have an instant pot?

    • Brandi Schilhab says

      Brandi Schilhab —  01/03/2023 At 10:09

      Hi Mikael! We have a stovetop version of this same recipe HERE!

  3. Melanie Blain says

    Melanie Blain —  01/03/2023 At 12:51

    I love that y’all have the “1x, 2x, 3x” options on your recipes! But would it be possible to add a 1/2x option? There are times when I need to only make half the recipe and would love that option!

    • Brandi Schilhab says

      Brandi Schilhab —  01/04/2023 At 15:53

      Hi Melanie! Thanks so much for the feedback. We don’t currently have a 1/2x option, but we’ll keep your suggestion in mind for the future!

    • Melanie Blain says

      Melanie Blain —  01/06/2023 At 16:14

      OMG you did it! At least for this recipe, and just in time because I’m making it tonight!!! You guys rock – thank you!!!

    • Brandi Schilhab says

      Brandi Schilhab —  01/09/2023 At 12:38

      Yes!!!! You’re so welcome. Thank YOU for the feedback and letting us know how valuable it would be!