Name: Instant Pot Gumbo
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 Servings
Cuisine: American
Ingredients: 12 ounces Andouille Sausage; 12 ounces Shrimp; 1 Onion; 1 Green bell pepper; 4 tablespoons garlic; 10 ounces Frozen okra; 14 ounces Diced tomatoes; 0.5 cup Flour; 0.5 cup Vegetable Oil; 3 teaspoons Gumbo file; 1 tbsp Creole Seasoning; 2 tablespoons Worcestershire sauce; 4 cups Chicken broth

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Instant Pot Gumbo

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Ingredients

Warning0 allergens identified

Instant Pot Gumbo

12 ounces Andouille Sausagesliced

12 ounces Shrimpextra small

1 Oniondiced

1 Green bell pepperdiced

4 tablespoons garlicMinced

10 ounces Frozen okrasliced

14 ounces Diced tomatoes

½ cup Flour

½ cup Vegetable Oil

3 teaspoons Gumbo file

1 tbsp Creole Seasoning

2 tablespoons Worcestershire sauce

4 cups Chicken broth

Instructions

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Instructions

Turn on the sauté function of the instant pot and add the sausage. Cook the sausage until it turns brown. After browning, take out the sausage and use a bit of chicken broth to deglaze the instant pot.

Combine the oil and flour and stir until a roux is formed. Allow it to cook slowly for 10 minutes to thicken. Then, incorporate the onion, garlic, and pepper and cook for an additional 5 minutes.

Include the sausage, seasonings, chicken broth, okra, canned tomatoes and Worcestershire sauce.

Close the lid and pressure valve tightly and set the cooking time to 10 minutes on high pressure.

Release the pressure manually and then add the shrimp, allowing it to cook for an additional 5 minutes.

Nutrition

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Tips & Tricks (5)

Master the Roux for Deep Flavor 🟤
Cook your flour and oil roux on high heat for 8-10 minutes, stirring constantly until it reaches a deep chocolate brown—this develops the rich, complex base that defines authentic gumbo without the long stovetop time.
Sear Proteins Before Pressure Cooking 🔥
Use the Instant Pot's sauté function to brown the andouille sausage and sear the shrimp briefly before adding liquids, which locks in flavors and creates a caramelized foundation that elevates the entire dish.
Add Gumbo File at the End 🍃
Stir in the gumbo filé powder after pressure cooking is complete (never during cooking, as heat breaks down its thickening properties), and let it bloom for 2-3 minutes to achieve the perfect velvety texture.
Quick-Release for Texture Control ⏱️
Use quick pressure release instead of natural release to stop the cooking process immediately, preventing the okra from becoming mushy while keeping shrimp tender and perfectly cooked.
Balance Seasoning in Layers 🧂
Add half your Creole seasoning before cooking and the remaining half after pressure cooking, tasting as you go—this technique prevents over-seasoning while building depth and allows you to adjust to your taste preference.