Instant Pot Gumbo

5 from 1 vote

Instant Pot Gumbo is a one-pot, quick and easy way to get that classic Louisiana flavor with andouille sausage, shrimp, chopped veggies, a yummy roux and creole seasonings.

Course: Main Course

Cuisine: American, Louisiana, Southern Cooking

Keyword: Gumbo, Gumbo in the Instnat Pot, Instant Pot Gumbo, Shrimp Gumbo

Servings: people

Calories: 1049kcal

Author: Cynthia

Equipment

1 Instant Pot

Ingredients

2 tbsp olive oil
1 pound Andouille sausage
1 onion medium, diced
1 bell pepper diced
3 celery stalks, diced
4 garlic cloves
4 ounces butter
1/2 cup flour
4 cups chicken broth
14 oz crushed tomatoes
10 oz okra frozen
2 tbsp hot sauce
2 tbsp Creole seasonings
2 tbsp Worcestershire sauce
1 pound shrimp
4 cups rice cooked

Instructions

Start by setting the Instant Pot to the sauté function.
Add 2 tablespoons of olive oil and 1 pound of andouille sausage, sliced.
Sauté the sausage until browned, stirring often to prevent sticking.
Next, add diced onion, bell pepper, celery, and minced garlic.
Continue sautéing until the vegetables are soft.
Turn off the sauté setting before moving to the next step.
In a separate pan, melt butter over medium heat.
Whisk in the flour to create a roux, stirring constantly until it thickens.
For a richer flavor, cook the roux for 10-15 minutes until it is a dark brown color.
Once the roux is ready, mix it into the sausage and vegetables in the Instant Pot.
Add chicken broth, crushed tomatoes, frozen sliced okra, Creole seasoning, Worcestershire sauce, and hot sauce.
It is important to deglaze the bottom of the pot with a wooden spoon to make sure nothing is stuck, which can prevent burning during pressure cooking.
Place the lid on, set the valve to sealing, and choose high pressure for 10 minutes.
After the cooking time, perform a quick pressure release and remove the lid.
Set the Instant Pot back to sauté, add peeled and deveined shrimp, and simmer until the shrimp turn pink, about 5 minutes.
Serve the gumbo hot over cooked rice.

Nutrition