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.
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.
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.
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.
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.
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.
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.
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.
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!
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Have you tried to make hard boiled eggs using your Instant Pot? This steamer comes in HANDY!
What about cheesecakes and bread? This is my favorite!
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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
- 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
- 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.