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Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

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Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo with shrimp is an easy pressure cooker recipe with okra, rice, New Orleans cajun spicy Creole seasoning. This is prepared by creating a roux and pressure cooking ingredients. This is the perfect comfort food dish and can be whipped up on weeknights.

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

Louisiana seafood and chicken gumbo is usually served every year for Christmas dinner in my family. We take a break from the traditional turkey feast and switch it up a little bit. I used to use a method to prepare the gumbo that was stove-top and also involved using the slow-cooker. I used the slow-cooker for shredded chicken.

chicken and seafood instant pot gumbo in a white bowl

Now that I have an Instant Pot I figured I would use it for the gumbo this year. I didn’t stop at just using it for shredded chicken. I gave up the stove-top method as well. 

Calories: 389       Fat: 16G      Net Carbs: 34G      Protein: 32G

Here is a link to the Instant Pot used in this recipe.

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
List Price: $99.95
Price: $89.99
You Save: $9.96
Price Disclaimer

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

The Instant Pot saves so much time with this recipe. Cooking rice can take forever on the stove. With the Instant Pot, I added the rice and water. Set the pot for 12 minutes, and then I chopped up all of the veggies needed for the gumbo and gathered the spices.

What I love most about the Instant Pot is you can multi-task without having to keep a close eye. That level of piece of mind is so rewarding.

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

Every time I visit New Orleans I make sure to get my fix of delicious gumbo. Jambalaya and beignets are consumed….so is crawfish. The list goes on and on. I truly love Creole cuisine. I would love to fly to New Orleans just for a foodie excursion. 

The key to great gumbo lies in the herbs, spices, and the ROUX. A roux is a thickening agent. It helps keep a dish from being too watery and soupy. A roux combines oil and flour. I typically use butter and flour when I create a roux. Herbs and spices are just as important. The right herbs will provide amazing flavor for the gumbo.

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

There are so many different ways to prepare gumbo, in terms of meat. You can go with seafood only and use items like shrimp, crab, crab legs, scallops, white fish, oysters and more. You can use whatever cut of chicken and type of sausage you want. 

I opted for chicken breast and chicken sausage so that I could lighten-up the recipe some, while still experiencing the amazing taste. Definitely, add whatever you feel will work best for you. 

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

Let me tell you…..my entire home was filled with the most amazing aroma while this dish was cooking. After the Instant Pot came to pressure and began its countdown, I could smell those herbs going to work. 

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

This dish is not overly spicy. If you are strongly opposed to spicy, eliminate the cayenne pepper. If you prefer an added kick, you can add chopped jalapeno for additional spice. 

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

Going forward I will probably always use my Instant Pot for my gumbo. I devour this dish throughout the year, outside of the Christmas season, as well. Now that I have done an experiment with test run, this recipe will definitely be on the Christmas dinner menu this year.

I am excited that I can free up some additional time to either prep another dish or maybe spend some quality time playing video games with family. Let’s hope that it ends up being quality time…but since I can’t seem to keep myself out of the kitchen I won’t hold my breath! 

 
 
Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo
 
instant pot red beans and rice in a brown bowl with bread instant pot red beans and rice in a white bowl
 
 
shrimp and grits on a white plate

Have you tried to make hard boiled eggs using your Instant Pot? This steamer comes in HANDY!

Steamer Rack, Colorful PoPo 2-Pack Stainless Steel Steamer Rack for Instant Pot and Pressure Cooker, Egg, Vegetable Cooler Stand Basket Set, Eggassist
Steamer Rack, Colorful PoPo 2-Pack Stainless Steel Steamer Rack for Instant Pot and Pressure Cooker, Egg, Vegetable Cooler Stand Basket Set, Eggassist
List Price: $16.49
Price: $16.49
Price Disclaimer

What about cheesecakes and bread? This is my favorite!

Fat Daddio's PCC-63 Round Cheesecake Pan 6 x 3 Inch Silver
Fat Daddio's PCC-63 Round Cheesecake Pan 6 x 3 Inch Silver
List Price: $10.25
Price: $10.25
Price Disclaimer
Be sure to check out step by step video instructions here!

Pin this recipe for later here. 

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo
5 from 21 votes
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Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo with shrimp is an easy pressure cooker recipe with okra, Creole seasoning that is Cajun and spicy.

Course dinner, lunch
Cuisine cajun, creole
Keyword instant pot gumbo, louisiana gumbo recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 390 kcal
Author Stay Snatched

Ingredients

White Rice

  • 1 1/2 cups water
  • 1 cup long grain enriched white rice

Gumbo

  • 2 6 oz skinless chicken breasts
  • 1 pound raw shrimp
  • 1 chicken andouille sausage link sliced into pieces
  • 1 cup green peppers chopped
  • 1 cup celery chopped
  • 1 cup yellow onion chopped
  • 1-2 cups frozen okra chopped
  • 1 tbsp minced garlic I used jarred
  • 1-2 tbsp Better Than Bouillon Chicken Base 2 tablespoons will have it on the saltier side
  • 1 14.5 oz can reduced-sodium chicken broth
  • 2 tsp olive oil
  • 4 tbsp butter
  • 1 cup water
  • 4 tbsp all-purpose flour
  • 1/2 cup diced tomatoes optional

Seasonings

  • 1 bay leaf
  • 1 tsp ground basil
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tbsp Creole Seasoning I used Tony Chachere
  • 1/2 tsp thyme
  • 1 tbsp worcestershire sauce
  • salt and pepper to taste

Instructions

White Rice

  1. Add 1 1/2 cups of water and the rice to the Instant Pot. Close and seal the pot. Cook on Manual High-Pressure Cooking for 12 minutes

  2. When complete, allow the steam to release naturally for 10 minutes instead of quick release.

Gumbo

  1. Turn the Instant Pot on the Saute function. Add 1 tbsp of the olive oil to the pot. Then add the chicken sausage. Cook for 2-3 minutes.

  2. Remove the chicken sausage from the pot. Add the butter and remaining tbsp of olive oil to the pot. While it melts add the flour in 3 phases. Add the first phase and whisk. Add the second phase, and so on.

  3. Continue to whisk until the roux turns peanut butter brown. It should turn brown within a few minutes of whisking. Press Keep Warm/Cancel on the Instant Pot so the roux does not burn.

  4. Add the green peppers, celery, and onions. Stir and cook for 2-3 minutes until the veggie are soft.

  5. Add all of the seasonings, garlic, and worcestershire sauce to the pot.

  6. Next add the chicken broth, diced tomatoes, okra, and Better Than Bouillon. Stir. Add the water.

  7. Place the chicken breasts in the pot and return the chicken sausage to the pot.

  8. Close the pot and seal. Cook on Manual High-Pressure Cooking for 15 minutes. When complete, allow the steam to release naturally for 10 minutes instead of quick release.

  9. Remove the chicken from the pot and shred. 

  10. Place the Instant Pot on the Saute function. Add the raw shrimp and shredded chicken to the pot.

  11. Cook for a few minutes until the shrimp turns bright pink.

  12. Serve the gumbo alongside the cooked white rice.

Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo with shrimp is an easy pressure cooker recipe with okra, Creole seasoning that is Cajun and spicy. #InstantPot #InstantPotRecipes #PressureCooker #PressureCookerRecipes #Spicy #SpicyRecipes

Reader Interactions

Comments


  8. Yum this recipe looks delicious! I love anything with shrimp and I love how since it seems! Going to have to give it a try

    Reply

  19. I really want an Instant Pot, and what a great way to break one in! I’ve not had gumbo in a long time, and this looks delicious!

    Reply

  27. The gumbo looks so yummy! And it’s amazing how quick it is to make. I actually have some prawns in my freezer and was wondering what recipe to use them in. This sounds like it could be a winner.

    Reply

  34. This looks great – thoughts on doubling it in the instant pot? Is that too much food that cook at once? Have a big crowd coming today.

    Reply

  37. Being born and raised in Louisiana, I have been making roux since I was knee high to a duck. It has always taken me 30+ minutes to make it on the stove. How is it that the saute feature on the IP is able to get it done faster? I’m very new to the IP game.

    Now, if we could just figure out how to boil crawfish and make king cakes in this thing, that would be great. LOL

    Reply

    • It isn’t the saute feature that speeds up the process. It’s the pressure cooking technology that cooks the rice faster and the actual gumbo faster. I’m with you on the king cakes! I thought about doing one, but got scared! Crawfish should be fairly easy. You’ve just given me an idea for another recipe!

      Reply


  38. This is fantastic! Followed it to a T except forgot the garlic. I used the red can of Slap Ya Mama and it had a great kick to it! Never been able to successfully make gumbo until today- thank you thank you thank you!! My Louisianan husband loved it. Will be keeping this recipe forever.

    Reply

    • I am SO happy that you enjoyed this recipe. So glad your Louisianan husband loved it. I hope you try more of my recipes.

      Reply


  40. Made this tonight. Instructions for the Roux are great, best I’ve ever had one turn out when I did it this way. I did have to substitute the bullion and broth and water for the kind of chicken broth I can have (I’m MSG intolerant) so I added a little Filé but this was easily one of the best Gumbos I’ve ever had (I might even have enjoyed it more then Emeril’s in Vegas)

    Reply

    • Wow! Your comment really warmed my heart. Thanks so much for trying this recipe. I am glad you enjoyed it. It is one of my favorites. My family always requests that I make this gumbo when they visit. I hope you try more of my recipes.

      Reply

      • I read in the instructions for the instapot that adding flour to a recipe can cause it to burn on the bottom. Has anyone had a problem with that..

        Reply

        • I’ve added cornstarch and flour to the pot and never had a problem. I only add it if liquid is involved.

          Reply


  43. Delicious! I made this almost exactly per the instructions, just used a pack of frozen gumbo vegetables and only added 1 tablespoon of Better Than Bullion (personal preference), and this was the best gumbo I have made! I am not an accomplished cook so I appreciate the step-by-step descriptions, especially the roux which was amazingly simple with very tasty results.

    Thank you so much for sharing! This is definitely bookmarked as a favorite!

    Reply


  44. Hi Brandi. I live alone and I need to know if I can successfully freeze this recipe in small portions since I don’t know anyone who can tolerate any kind of spice. Any suggestions?
    Your recipes are awesome and the step-by-step instructions and photography are truly outstanding. Thank you so much!

    Reply

    • Hi there, thank you so much! I would freeze the gumbo in sealable bags or airtight containers. I would not freeze the rice. To defrost, remove it from the freezer and allow it to thaw some before reheating.

      Reply


      • Brandi, just made your recipe and it turned out absolutely DELICIOUS! I used Andouille sausage and decided to use fresh okra instead of frozen. I blanched whole okra in boiling water for two minutes and then submerged them in an ice bath. I love it when the okra remains bright green, so I sliced then in “wheels” and added them along with the shrimp at the end! I also used both red and green peppers because I love the taste of both along with the additional colors.
        Can’t thank you enough for the recipe. I will definitely freeze it as you suggested, keeping rice separate. Looking forward to trying some of the other recipes you posted.

        P.S. Do tell us about the origin of your website name. 😊

        Reply


  45. I made this recipe tonight and it was great. I used andouille sausage and added file powder, but other than that followed your instructions. Thank you for a great recipe with great flavor!!!!

    Reply

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