Hey there, friend! Growing up in the South, gumbo was more than just a dish—it was an experience. Picture big pots simmering away, tales being told around the stove, and the irresistible aroma of spices filling the air. Today, I’m bringing you a shortcut to all that flavor magic with my Instant Pot Gumbo. It’s got all the soul of the original but comes together in a fraction of the time. Your house is about to smell *amazing*, trust me!
If you’re craving a bowl of bold comfort, this Instant Pot Gumbo will warm your heart and your belly!
Why You’ll Love This Recipe
- **Speedy Comfort:** Traditional gumbo can take hours to build flavor, but the Instant Pot does it in under an hour.
- **One-Pot Wonder:** Fewer dishes to clean up? Yes, please!
- **Packed with Flavor:** Smoky sausage, tender chicken, briny shrimp, and a punch of Cajun spices create a flavor explosion.
- **Versatile:** Easily swap ingredients to suit your pantry or dietary needs.
Ingredients Breakdown
Essentials:
- Andouille Sausage: A must for that signature smoky gumbo flavor. Can’t find it? Smoked kielbasa works in a pinch!
- Chicken Thighs: Juicier than chicken breast and perfect for slow-simmered recipes.
- Shrimp: Adds a fresh, seafood touch. Use peeled and deveined shrimp to save time.
- The Holy Trinity: Onion, celery, and bell peppers—they’re the heart of any good gumbo.
- Cajun Spice Blend: Store-bought works, but if you’ve got the time, try making your own for extra flair.
Pro Tips:
- Make sure to brown the sausage before pressure cooking—it adds such incredible depth of flavor.
- Can’t find okra? Add a teaspoon of file powder after cooking for that classic gumbo thickness.
Step-by-Step Instructions
- Set your Instant Pot to sauté mode, drizzle in a little oil, and brown the sliced andouille sausage. Remove and set aside.
- Add diced chicken thighs and sear until lightly golden. Remove and set aside with the sausage.
- Still on sauté mode, throw in the “holy trinity” of diced onion, celery, and bell peppers. Stir for 3-4 minutes until slightly softened.
- Add minced garlic and a generous scoop of Cajun seasoning. Let it bloom in the heat for 1 minute—this is where the magic begins!
- Sprinkle in ¼ cup of flour and stir well to create a light roux. Cook for 2-3 minutes, scraping up any flavorful bits stuck to the bottom of the pot.
- Slowly stir in 4 cups of chicken stock to avoid clumps. Then, add a can of diced tomatoes, 1 cup of frozen okra, the browned sausage, and chicken.
- Lock the lid, set the Instant Pot to high pressure, and cook for 10 minutes. Let the pressure release naturally for 10 minutes before quick-releasing the rest.
- Switch the pot back to sauté mode, stir in ½ pound of shrimp, and let it cook for 2-3 minutes, until the shrimp turns pink and tender.
- Season to taste with salt, pepper, and a few dashes of hot sauce if you like a kick!
- Serve over fluffy steamed rice and garnish with green onions for a pop of freshness.
Chef’s Tips and Tricks
- Browning matters: I know it’s tempting to skip it, but those browned bits at the bottom of the pot add so much flavor!
- Spice it up: Adjust the heat level with more Cajun spice or a pinch of cayenne.
- Roux Confidence: Don’t rush the roux—it should smell nutty and look slightly golden before moving on to the next step.
Recipe Variations and Serving Suggestions
- Swap chicken for turkey or even tofu for a pescatarian-friendly version.
- Not a fan of seafood? Leave out the shrimp and add extra sausage or chicken!
- Pair your gumbo with a crusty baguette or buttery cornbread for an indulgent meal.
FAQs
Can I make this gumbo ahead of time? Absolutely! Gumbo gets even better as it sits. Refrigerate for up to 3 days or freeze for up to 3 months.
What can I use instead of okra? File powder is a great alternative. Just stir it in after cooking to prevent bitterness.
How do I reheat gumbo? Gently warm it on the stovetop or use the microwave for individual portions. Add a splash of water or stock if it thickens in the fridge.
Instant Pot Gumbo
Servings: 6 | Prep Time: 15 min | Cook Time: 45 min
- Ingredients:
- 1 pound andouille sausage, sliced
- 1 pound chicken thighs, diced
- ½ pound shrimp, peeled and deveined
- 1 onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp Cajun seasoning
- ¼ cup flour
- 4 cups chicken stock
- 1 can diced tomatoes (14 oz)
- 1 cup frozen okra (optional)
- Salt, pepper, and hot sauce to taste
- Cooked rice for serving
- Chopped green onions for garnish
There you have it—Instant Pot Gumbo that brings big, bold flavor to your table, minus the wait! I’d love to hear how yours turns out, so don’t forget to leave a comment below or share your creations on Instagram with #TheKitchensAid. Let’s make your kitchen the coziest spot in the house, one dish at a time!
