This Instant Pot pressure cooker gumbo brings all the bold flavors of New Orlean straight to your kitchen—without spending hours at the stove! Made with a deep, flavorful roux, tender chicken, juicy shrimp, and classic okra, this dish is packed with rich, Cajun spices and that signature spicy Creole kick. Served over fluffy rice, it’s the perfect one-pot comfort meal with all the soul-warming goodness of traditional gumbo—ready in a fraction of the time.
This post contains affiliate links. Please read my full disclosure here.
This recipe was originally published in 2017. It has since been updated.
You will also love my Slow Cooker Crockpot Gumbo and Seafood Gumbo with Shrimp and Crab recipes.
Table of Contents
Why Readers Love This Recipe
⭐️⭐️⭐️⭐️⭐️
This recipe is incredible. I have it printed out in case the internet is down. Not only does this recipe provide levels of flavour and give you a gumbo that’s out of this world – it’s also easy to follow. I’m a bottle of wine down and finessed through this recipe. So delicious. Well done! 🙂 Mise en place makes this recipe simple.
~Brittany
| Yield | Prep Time | Cook Time | Total Time |
| 6 servings | 15 mins | 45 mins | 1 hour |
Key Ingredients
- Olive Oil
- Butter
- Flour (For gluten-free, use glute-free flour)
- Andouille Sausage
- Chicken
- Bell Peppers
- Celery
- Onions
- Okra
- Garlic
- Broth
- Diced Tomatoes (optional)
- Shrimp
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.
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.
Spices
The spices in gumbo (along with the roux) are what makes this dish so unique and filled with flavor. For mild gumbo omit the cayenne pepper. You will need the following:
What Type of Chicken to Use
I use boneless, skinless chicken breasts. You can also use skinless chicken thighs with no change to the cooking time. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
What Type of Shrimp to Use
Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.
I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.
Always look for deveined, that’s my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.
You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.
Buy large shrimp. No one likes those baby shrimp and they are harder to cook with.
Can You Add Other Seafood?
Absolutely! I often toss in jumbo lump crab along with the shrimp. Some also use crab legs in the shell. Seafood cooks fast. You never want to add it in during the slow cooking process. Wait until the dish has finished cooking. Toss it in at the end and give it a few minutes to cook.
How to Create a Dark Roux
A roux is a combination of equal parts of oil and flour. Melt the butter first, and then add the flour. And STIR, STIR, STIR. Stir constantly. If you stop, the roux will burn.
The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways!
Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.
You can also prepare your roux on the stove/stovetop and then transfer it to the Instant Pot.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Holy Trinity Vegetables
In Louisiana Cajun and Creole cuisine, we have what refer to as the Holy Trinity vegetables: onions, bell peppers, and celery. You will always find this combination of vegetables in dishes like gumbo, Shrimp Étouffée, dirty rice, and jambalaya.
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.
Can You Substitute Okra?
Sure, if you want. I have no suggestions because okra is essential to the dish and a must for authentic gumbo. It adds flavor, but it’s mostly praised for being a thickener. Okra will give the gumbo a rich and thick texture. A lot of people don’t like okra because of its slimy texture. When you cook it for a long time in a recipe like this one, it isn’t slimy anymore.
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.
How to Store/How Long It Will Last in the Fridge
You can store leftovers tightly covered and sealed in the fridge for 3-4 days.
Can I Freeze Gumbo?
You can freeze this gumbo for up to 6 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.
Instant Pot Soup Recipes
Autumn Squash Soup
Creamy Turkey Wild Rice Soup
Homestyle Chicken Noodle Soup
Chicken Lasagna Soup
Instant Pot Broccoli Cheddar Soup
Instant Pot Split Pea Soup
Instant Pot Chicken Tortilla Soup
Instant Pot Black Bean Soup
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Chicken and Dumplings
Instant Pot Shrimp and Grits
Instant Pot Red Beans and Rice
Click here for a complete listing of Instant Pot Recipes and Southern Soul Food Recipes, The Best Authentic Soul Food Recipes, like Instant Pot Collard Greens, Southern Baked Mac and Cheese, Instant Pot Southern Green Beans, and Southern Cornbread.
Check out my Slow Cooker Crockpot Gumbo recipe.
Instant Pot Louisiana Gumbo with Chicken and Shrimp
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
White Rice
- 1 ½ cups water
- 1 cups long grain enriched white rice Rinsed
Gumbo
- 2 tablespoons olive oil Divided into 2 portions.
- 10 oz andouille sausage link Sliced into pieces, I used andouille chicken sausage
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 pound skinless chicken breasts
- 1 cup chopped green peppers
- 1 cup chopped celery
- 1 cup chopped onion I use white onion.
- 1-2 cups frozen chopped okra
- 3 garlic cloves
- 1 tablespoon Better Than Bouillon Chicken Base Optional
- 24 oz chicken broth 3 cups
- ½ cup diced tomatoes optional
- 1 pound raw shrimp
Seasonings
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 tablespoon Creole Seasoning I used Tony Chachere
- ½ teaspoon thyme
- 1 tablespoon worcestershire sauce
- salt and pepper to taste
Instructions
White Rice
- Add 1 ½ cups of water and the rice to the Instant Pot. Close and seal the pot. Cook on Manual High-Pressure Cooking for 3 minutes
- When complete, allow the steam to release naturally for 10 minutes instead of quick release.
Gumbo
- Turn the Instant Pot on the Saute function. Add 1 tablespoon 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 tablespoon 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 veggies are soft.
- Add all of the spices, garlic, and worcestershire sauce to the pot.
- Next add the chicken broth, diced tomatoes, okra, and Better Than Bouillon. Stir.
- 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.
Video
Notes
- For mild gumbo omit the cayenne pepper.
- You can substitute chicken breasts for chicken thighs with no change to the cooking time. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
- Seafood cooks fast. You never want to add it in during the slow cooking process. Wait until the dish has finished cooking. Toss it in at the end and give it a few minutes to cook.
- The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways.
- Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.
- I have no suggestions for okra substitutions because okra is essential to the dish and a must for authentic gumbo. It adds flavor, but it’s mostly praised for being a thickener. Okra will give the gumbo a rich and thick texture. A lot of people don’t like okra because of its slimy texture. When you cook it for a long time in a recipe like this one, it isn’t slimy anymore.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Jacque Hastert says
I am in love with this recipe! All the flavors go together so well.
Brittany Mahnke says
This recipe is incredible. I have it printed out incase the internet is down. Not only does this recipe provide levels of flavour and give you a gumbo that's out of this world - it's also easy to follow. I'm a bottle of wine down and finessed through this recipe. So delicious. Well done! 🙂 Mise en place makes this recipe simple.
Incredible!
staysnatched says
I love that! Thank you for sharing! I'm glad you enjoy the recipe.
Roy says
Where did you find the recipe?
staysnatched says
In the blog post. There's a recipe card.
Elaine @ Dishes Delish says
I absolutely adore gumbo!! Your instant pot version looks so delicious! I am going to have to make this real soon and surprise my hubby since he loves it just as much as I do.
Ben Myhre says
This looks like an awesome recipe.
Deanna says
YUM!!! This looks soo comforting! I love a big bowl right now
Linds says
2nd time i have made this at the request of my other half. It looks and smells amazing, he said it's amazing. Unfortunately i can't eat shellfish! Everything i have made from the stay snatched website has been amazing. So much flavor in everything!
staysnatched says
I love this so much! Maybe you can make a batch without shellfish so you can enjoy it, too!
Cheapskate Cook says
Oh man, I want to learn how to make good gumbo. Pinning this!
Dannii says
Oh I am going to have to try this. It's bringing back some happy memories of the food I ate in New Orleans.
Amber Myers says
This looks so tasty! My kids would love it. They love anything with shrimp!
Jenn jG says
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
Helene says
Just by the look of it I can tell you that I am craving this jumbo badly right now! And I had dinner earlier! It looks perfect.
Heather @ Kraus House Mom says
I love my Instant Pot, the best gift I ever got. My son and husband would love this soup.
Julie says
Yummy! I like the comfort food aspect of this recipe. Shrimp is a winner in our home too.
Sues says
This looks so delicious and like the perfect next recipe for my Instant Pot! Love it for a cold evening 🙂
Jennifer Banz says
I love the looks of those perfectly cooked shrimp!
Sarah Bailey says
Oh my goodness now this is right up my street, I have to admit I do love a good seafood dish and this sounds perfect.
Sarah Bailey says
Oh my goodness now this is right up my street, I have to admit I do love a good seafood dish and this sounds perfect.
Joanna @ Everyday Made Fresh says
Hmm, gumbo! Yum! I haven't had a good gumbo since my daddy made a big pot years ago. I'll have to give this a try when I get an Instant Pot!
Ana De- Jesus says
I have acually never tried a gumbo before as I am a vegetarian but I would love to adapt your recipe using quorn chicken and quorn sausage!
Dorothy at Shockingly Delicious says
I am new to the instant pot game. This looks like a great recipe to try!
Jen Walker says
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!
emman damian says
This Instant Pot Louisiana Seafood, Chicken, and Sausage Gumbo looks so good! I would like to cook it soon!
Anne says
@emman damian,
Pospi Otuson says
Am beginning to feel hungry seeing this.
It looks great and am also sure it will taste great as well ????
Thanks for the guide and also for sharing
Sarah Bailey says
Oh yum this sounds absolutely delicious - I love anything with seafood in and this mixes so much YUM!
Courtney Blacher says
It looks really yummy! So tempting and mouth-watering! I'll have to try this fantastic recipe!
Ravmeet Oberoi says
I am so hungry after reading this post! I should not have read this during work. The recipe seems like one I can follow. Thank you!
MONNKA says
I love shrimp! I can not wait to try this. It looks really tasty!
TColeman says
I love everything about this and how easy it is too. I need to give it a try!
Joanna says
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.
Siti Aana says
After reading this post and looking at the photos, I need instant pot badly. <3
corinne & kirsty says
I love seafood! I had pasta with crab not so long ago! This gumbo looks delicious! i never had gumbo!
Sondra Barker says
I love my instant pot because it makes cooking so easy! This recipe so yummy and I can't wait to try it
Sondra xx
prettyfitfoodie.com
Suzanne Spiegoski says
Wow this seafood, chicken and sausage gumbo looks and sounds great! I will definitely give it a try.
Kiwi says
I love Creole gumbo. Now I am feel like I am due for a trip to Lousiana!
Kitty says
Omg that looks yummm and perfect for this chill weather... would love to try this recipe 😀
Rachel says
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.
staysnatched says
Yes, doubling the recipe should work just fine.
Jameson says
Thank you so much for posting that. I'm cooking for a bunch of ppl. This recipe is simply perfect! Best gumbo recipe I've found online yet (and I've tried a few).
Shanthie says
How long would you cook if you were to use chicken thighs instead of breasts? TIA
staysnatched says
Hi there! You can use the same cooking time if you plan to shred the chicken.
Selena says
How much chicken is in this recipe only 6 ounces of chicken?
April B Eldridge says
Selena, the amount of meat is personal preference. There is no right or wrong amount.
April B Eldridge says
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
staysnatched says
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!
Taylor says
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.
staysnatched says
I am SO happy that you enjoyed this recipe. So glad your Louisianan husband loved it. I hope you try more of my recipes.
Erica D Jones says
Great recipe! Everyone loved it! Thank you very much!
staysnatched says
I'm glad you enjoyed it! You're welcome.
T says
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)
staysnatched says
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.
Baygirl says
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..
staysnatched says
I've added cornstarch and flour to the pot and never had a problem. I only add it if liquid is involved.
Julia says
Hi! How many ounces is the can of chicken broth?
staysnatched says
Hi there! 14.5oz
Anonymous says
Just made this for dinner this evening and it’s awesome. Myhusband loves it, thanks!
staysnatched says
I'm so happy to hear that! I'm glad you guys enjoyed it!
Kate says
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!
staysnatched says
How wonderful! I'm so glad you enjoyed it! I hope you try more of my recipes!
Amy Plá says
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!
staysnatched says
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.
Amy Plá says
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. ????
staysnatched says
I'm so glad you enjoyed it! I can't wait until you try new recipes! I talk all about the name here on my About Me page. https://www.staysnatched.com/about-me/
Mezzogmom says
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!!!!
staysnatched says
I'm so glad you enjoyed them!
Maggie says
Hi! I love this recipe SO much. My dad has been making his special gumbo for our family since I was a little girl, and I must say, this recipe might be better than his! I have made this recipe twice, and both times, I’ve gotten the “burn” warning right before the Instant Pot is about to pressurize. Even after cleaning out the pot and finally getting it to come to pressure, I’ve never been able to let the gumbo cook the entire 15 min without getting the burn warning. Luckily it’s normally cooked through and thick enough to serve anyways, but do you have any recommendations on how to not get the burn notification?
staysnatched says
I've never gotten a burn warning with my pot. You can try adding more liquid to the mixture.
Karen says
Pure Magic!! I am a New Orleans native and was so impressed with the ease and the deep well blended flavors of this gumbo as was my family. It was gone in a flash. We doubled the recipe, added some filé, skipped the rice and subbed riced cauliflower. The bag of frozen okra, sliced, was key to the creamy thickness. It disappeared into the deliciousness. Better than some we had last week while home visiting. Can’t wait to make it again. Thank you!!
staysnatched says
That makes me feel so good to hear that! So glad you enjoyed it!
Ann Schmidt says
My family is in agreement that this is by far the best recipe that has come out of our instant pot to date. Fantastic!
staysnatched says
Awesome! I love to hear that!
Nette says
Brandi,
I am new to using an insta-pot. I tried this recipe and it was amazing, made me miss my granny’s cookin! I can’t wait to try more of your recipes! Thanks again for showing me the way to insta-pot cooking!
staysnatched says
You're welcome. I'm so glad you enjoyed the recipe! Let me know what you try next.
Kelsey says
This was STUPID good. As in, my entire family ate it wordlessly and got up for seconds, even thirds. Best gumbo I've ever had!!! I used xanthan gum instead of flour for the roux and i found i had to add about 2.5 tsp to get it to the right consistency, but that could also be because I didn't use okra. Thanks again for the amazing recipe!
staysnatched says
Ha ha! Yay! I’m so glad the family enjoyed it.
Keri says
THIS WAS EVERYTHING! I made this tonight and it was amazing. So flavorful. Just enough spice. It thickened up perfectly. I used crab claw meat (wild caught) from our seafood dept, because I was being cheap and lazy and it was delicious. I used medium wild caught shrimp and they were big enough for taste but didn’t overpower the chicken, sausage or crab. This will be made many time in the future. Thank you!!
staysnatched says
I love that you used wild caught!