Easy Gumbo Recipe (Instant Pot)
Servings Prep Time
12servings 15minutes
Cook Time
45minutes
Servings Prep Time
12servings 15minutes
Cook Time
45minutes
Ingredients
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…