Easy Gumbo Recipe (Instant Pot)

I bought Laurie an InstaPot for Christmas last year. She uses it quite a bit (unlike a lot of the gadgets I’ve bought for her over the years!). We also like Cajun food and I am especially fond of good gumbo. So when she showed me this recipe, I said “let’s do it!”

It was worth the time and effort. This is a great rendition of Gumbo. It comes from the “Little Family Adventure” blog. The original recipe can be found right here. This is a good one for diabetics, as there’s no added sugar and the rice can be brown rice, which is what Laurie made – and it’s great.

Easy Gumbo Recipe (Instant Pot)

Print Recipe

• CourseMain Dish
• CuisineAmerican
• KeywordInstapot

Servings	Prep Time
12 servings	15 minutes

Cook Time

45 minutes

Servings Prep Time 12 servings 15 minutes

Cook Time 45 minutes

Easy Gumbo Recipe (Instant Pot) Print Recipe CourseMain Dish CuisineAmerican KeywordInstapot Servings Prep Time 12 servings 15 minutes Cook Time 45 minutes Servings Prep Time 12 servings 15 minutes Cook Time 45 minutes

Ingredients

• 1 pound Andouille Sausage cut into 1/2" slices
• 1 pound chicken thighs cut into 1-2” pieces
• 1/4 cup + 1 Tablespoon avocado or olive oil
• 1/2 cup white or whole wheat flour
• 1 tbsp Cajun Seasoning Laurie used "Slap Yo Mama" for this
• 1 tbsp Dried Thyme
• 1 1/2 tsp Smoked Paprika
• 1 large white Onion chopped
• 1 Bell Pepper chopped
• 3 Celery Stalks chopped
• 4 Garlic Cloves chopped
• 2 Quarts Chicken Stock
• 2 cups Tomatoes Diced
• Sea. Salt and Black Pepper to taste
• 3 cups cooked rice

Servings: servings

Instructions

1. Set pressure cooker to sauté and heat 1 tablespoon of oil.
2. Once oil is hot, add the sausage and brown (without the lid) on both sides, about 5 minutes.
3. Remove the sausage to a plate being sure to leave oil/drippings in the pan.
4. Add the cut chicken thighs to the pot and brown on both sides, about 6 minutes.
5. Remove chicken and add to the plate with the sausage.
6. Add remaining 1/4 cup of oil, flour, Cajun seasoning, thyme, and smoked paprika to the pot.
7. Stir constantly and cook until the roux is the color of peanut butter, about 5 minutes.
8. Add onion, bell pepper, celery, and garlic to the darkened roux.
9. Cook, stirring often, until vegetables are soft, about 5 minutes.
10. Return the cooked Andouille sausage and chicken to the pressure cooker.
11. Add chicken broth and diced tomatoes to the pressure cooker.
12. Stir well to combine being sure to remove anything sticking to the bottom of the pot. Add the pressure cooker lid and bring to pressure.
13. Cook for 15 minute on manual setting and then allow to naturally release for 15 minutes.
14. Release any remaining pressure and remove the lid from the pressure cooker
15. Taste the gumbo and add, as needed, sea salt and black pepper.
16. To serve: place a 1/2 cup of white rice in a bowl and top with gumbo.

Recipe Notes

Check out the original recipe blog post for some variations and additional links to other Cajun recipes...