Instant Pot Gumbo is a flavorful, easy-to-make dish loaded with shrimp, sausage, and a savory Cajun base. This shrimp and sausage gumbo delivers deep, comforting flavors and is one you’ll return to again and again.
If you enjoy seafood and sausage recipes, try my Instant Pot Shrimp Boil, creamy shrimp pasta, or Instant Pot sausage and potatoes for more quick, flavorful meals.
Instant Pot Gumbo
Perfect for Mardi Gras, family dinners, or any night you crave something rich and satisfying. This pressure-cooker gumbo captures the classic flavors of a long-simmered stew but speeds the process up without sacrificing depth.
What Is Gumbo
Gumbo is a thick, savory stew rooted in Louisiana cuisine. It typically combines proteins such as seafood, andouille sausage, and sometimes chicken with the “holy trinity” of vegetables—onion, bell pepper, and celery—plus a rich roux and flavorful broth.
This version focuses on shrimp and sausage, but you can add chicken if you prefer. The vegetables, aromatics, and seasonings all contribute layers of flavor that make gumbo so comforting and complex.
How To Make
Step 1: Set the Instant Pot to Sauté and heat the avocado or olive oil. Add the andouille sausage and cook until browned, stirring frequently to avoid burning. Remove the sausage and set aside.
Step 2: Reduce to low Sauté, add the butter and allow it to melt. Whisk in the flour and stir continuously to form a roux. Cook 10–15 minutes, or until the roux reaches a color and texture similar to creamy peanut butter. The darker the roux (without burning), the richer the flavor. Turn off Sauté when the roux is ready.
Step 3: Add the browned sausage back in along with diced bell pepper, celery, onion, and minced garlic. Pour in the chicken broth and stir thoroughly with a wooden spoon, scraping the bottom to ensure nothing is stuck. This prevents a burn notice on the pressure cooker.
Stir in hot sauce, creole or cajun seasoning, and Worcestershire sauce. Add the sliced okra, then top with crushed tomatoes—do not stir them in; let them sit on top. Secure the lid and set the valve to sealed. Cook on High Pressure for 10 minutes.
Step 4: When the cook time finishes, perform a Quick Release. If the liquid bubbles or sputters, use a controlled release to let pressure escape slowly.
Step 5: Remove the lid, switch to Sauté, add the raw shrimp, and cook 4–5 minutes until the shrimp are opaque and cooked through. Turn off the Instant Pot and serve the gumbo hot.
Can I Add Chicken To Gumbo
Yes. Cut chicken into small cubes, season with salt and pepper, and brown it during the initial Sauté step with the sausage. Remove it with the sausage and finish cooking under pressure so it stays tender and absorbs the gumbo flavors.
Can I Use Creole Seasoning
Either creole or cajun seasoning works well—both deliver the bold, spicy profile that gumbo needs. They are largely interchangeable, so use the one you prefer or have on hand.
Do I Use Shrimp In Shells for Gumbo
Peel and devein the shrimp and remove the tails before adding them to the gumbo. This makes the finished dish easier to eat and more enjoyable for guests.
What To Serve With Gumbo
- Steamed white rice
- Garnish with sliced green onions
- Serve with beans on the side, if desired
- Cornbread for dipping
Instant Pot Gumbo
Ingredients
- 1 pound andouille sausage
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil or avocado oil
- ½ stick butter
- 1/2 cup all-purpose flour
- 1 bell pepper, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4 garlic cloves, minced
- 2 tablespoons creole seasoning
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce
- 10 oz okra, frozen and sliced
- 14 oz canned crushed tomatoes
- 4 cups chicken broth
Instructions
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Turn the Instant Pot to Sauté. Add oil and the andouille sausage and brown, stirring frequently. Remove the sausage when browned.
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Add butter and, once melted, whisk in the flour. Stir constantly to avoid burning and cook about 10 minutes until the roux reaches a peanut-butter-like texture and deepens in color.
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Turn off Sauté. Add the sausage back in along with onions, bell pepper, celery, okra, creole seasoning, Worcestershire sauce, hot sauce, and chicken broth. Use a wooden spoon to scrape the bottom so nothing is stuck.
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Top with crushed tomatoes, secure the lid, and set the valve to sealed. Cook on High Pressure for 10 minutes.
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Quick release the pressure. If the liquid sputters, use a controlled release to lower the pressure more slowly.
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Remove the lid, add the shrimp, and switch to Sauté. Cook 4–5 minutes until the shrimp are cooked through.
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Serve the gumbo over rice and enjoy.
Notes
Nutrition
Calories: 419 kcal
Carbohydrates: 18 g
Protein: 24 g
Fat: 29 g
Sodium: 2570 mg
Are You New To The Instant Pot
The Instant Pot can feel intimidating at first, but once you get comfortable with the basics it makes weeknight dinners and special meals so much easier. Start with a few simple recipes and you’ll soon appreciate how much time and effort it saves.
