Instant Pot Gumbo Recipe

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.

4.34 — Votes 6 votes

Instant Pot Gumbo Recipe

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.

Prep Time10

Total Time1 10

Course: Soup

Cuisine: American

Servings: Servings

Author: Cassy Joy Garcia

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
⅓ 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!

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.

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