Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo is an easy pressure cooker recipe with shrimp, okra, rice, and New Orleans cajun spicy Creole seasoning. The dish is prepared by creating a roux to thicken. This is the perfect comfort food dish that can be whipped up on weeknights.
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This recipe was originally published in 2017. It has since been updated.
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.
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. You can also serve this dish with brown rice if you wish, check out my Instant Pot Brown Rice recipe here.
What I love most about the Instant Pot is you can multi-task without having to keep a close eye. That level of peace of mind is so rewarding.
How to Make Instant Pot Gumbo
- Add olive oil and sausage to the Instant Pot on the Saute function.
- Brown the sausage on both sides and remove from the pot.
- Add additional oil, butter, and flour to the oil to create a roux.
- Add in green peppers, onions, and celery.
- Add seasonings, garlic, Worcestershire, chicken breasts, chicken broth, diced tomatoes, okra, and Better than Bouillon.
- Pressure cook.
- Remove the chicken breasts from the pot and shred. Return the chicken to the pot with raw shrimp and cook until bright pink.
- Serve the gumbo over rice.
Louisiana Gumbo Background
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.
When Do You Add Flour to Gumbo?
You add the flour to the pot after you have added oil, and the oil is hot. Whisk the flour into the oil. Stir continuously until the roux forms.
How Long the Gumbo Cooks
Pressure cook the gumbo for 15 minutes, with a natural release of steam of 10 minutes.
What is the Difference Between Gumbo and Jambalaya
Jambalaya is primarily a rice dish. Gumbo is more of stew or thick soup. The ingredients for jambalaya are cooked with the rice. Gumbo is served over rice. You can read more about The Difference Between Gumbo and Jambalaya here.
Is Gumbo Supposed to Be Thick?
Yes, gumbo is meant to be thick. The roux really is key here.
Okra will also help thicken the gumbo, some refer to it as a slimy thickener.
Can You Eat Gumbo Without Rice?
Absolutely. However, it is traditionally served with rice.
Can I Freeze Gumbo?
You can freeze this gumbo for up to 8 months in tightly sealed containers.
Instant Pot Gumbo Tips
- 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.
- 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.
- If you wish to make this recipe keto, substitute the flour in the recipe for 1 teaspoon of xanthan gum.
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Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo
- 1 1/2 cups water
- 1 cup long grain enriched white rice
- 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
- 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
- When complete, allow the steam to release naturally for 10 minutes instead of quick release.
- 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.
- 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.
- 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.
- Add the green peppers, celery, and onions. Stir and cook for 2-3 minutes until the veggie are soft.
- Add all of the seasonings, garlic, and worcestershire sauce to the pot.
- Next add the chicken broth, diced tomatoes, okra, and Better Than Bouillon. Stir. Add the water.
- Place the chicken breasts in the pot and return the chicken sausage to the pot.
- 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.
- Remove the chicken from the pot and shred.
- Place the Instant Pot on the Saute function. Add the raw shrimp and shredded chicken to the pot.
- Cook for a few minutes until the shrimp turns bright pink.
- Serve the gumbo alongside the cooked white rice.
Nutrition (displayed with net carbs)
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