Instant Pot Louisiana Gumbo

Instant Pot Louisiana Gumbo with Chicken and Shrimp brings classic Southern flavor to your kitchen with very little fuss. It is full of smoky sausage, tender chicken, plump shrimp, and the unmistakable richness that comes from a slow-cooked roux, only here it is all streamlined using your Instant Pot. This gumbo is exactly what I crave on rainy nights when I want something both soulful and fast.

My family fell in love with this dish at first bite. Even my picky eaters go back for seconds and it is truly my busiest night dinner hero whenever I am craving those Cajun flavors

Ingredients

• Long grain white rice: gives the dish a true gumbo feel and soaks up all the juices best
• Olive oil: for a touch of healthy fat that helps the roux form properly
• Chicken sausage: adds smoky depth and plays well with spicy Creole seasoning look for a quality one with a good snap
• Butter and all-purpose flour: mix to create that classic dark roux you simply cannot skip this step
• Chicken breasts: stay juicy in the Instant Pot and make the gumbo filling
• Green peppers, celery, and onion: form the backbone of Louisiana cooking always use fresh and chop evenly
• Frozen chopped okra: thickens the gumbo and adds a subtle bite
• Garlic: brings a fragrant base layer to the roux mash it fresh for best results
• Chicken broth: adds savory flavor invest in a good low sodium broth or make your own
• Raw shrimp: make the gumbo celebratory and sweet only add them at the end so they stay plump
• Bay leaf, dried basil, cayenne pepper, oregano, Creole seasoning, and thyme: create all the spicy classic flavors go for a quality Creole blend without too much salt
• Quality ingredients: make all the difference especially with the smoked meats and shrimp find the freshest you are able to

Instructions

Make the roux:

Set the Instant Pot to sauté mode and allow it to heat fully. Combine the olive oil and butter. When melted and sizzling, sprinkle in the all-purpose flour. Whisk constantly. Watch the roux turn from pale to deep brown over 10 to 15 minutes. The aroma will change from buttery to nutty and rich. Patience is essential here, since this step builds all flavor.

Cook the aromatics:

Add the chopped green peppers, celery, and onion directly into the roux. Sauté for about 5 minutes, stirring frequently, until the vegetables are soft and shiny and the flavor in the pot deepens. Sprinkle in minced garlic during the last minute and stir so it does not scorch.

Build the gumbo base:

Pour chicken broth into the aromatic mixture. Drop in the sliced chicken sausage, raw chicken breasts, and frozen okra straight from the bag. Sprinkle over all the spices including bay leaf, basil, cayenne, oregano, Creole seasoning, and thyme. Gently stir to mix but do not break up the roux too much.

Pressure cook:

Secure the Instant Pot lid and make sure the valve is set to sealing. Set it to cook on high pressure for 25 minutes. Walk away and let the magic happen as the flavors marry. When the timer goes off, carefully release the pressure manually with a towel over the valve for safety.

Finish with shrimp:

Open the lid and place in the cleaned raw shrimp. Stir in well. Let them cook in the hot gumbo liquid for about 5 minutes or until they curl and just turn pink. This gentle finish keeps shrimp juicy and tender.

Serve:

Spoon hot cooked long grain rice into each bowl and ladle gumbo over the top making sure to scoop a bit of everything. Top with fresh herbs if desired.

The first time I made this gumbo the rich nutty smell of the dark roux completely transported me to my grandmother’s kitchen. There is nothing quite like scooping up smoky sausage and tender shrimp in that gravy. Crawfish sometimes made it into our family pot too if someone brought them by

Storage Tips

Cooked gumbo tastes even better the next day. Transfer cooled gumbo to airtight containers and refrigerate for up to three days. I like to store the rice separately so it stays fluffy. For longer storage freeze gumbo in single serve batches and thaw in the refrigerator before reheating gently

Ingredient Substitutions

If you cannot find okra add a handful of frozen green beans or a teaspoon of file powder for thickening. Any lean sausage works but Andouille sausage delivers an even smokier flavor. Bone-in chicken adds deeper taste but takes longer to cook so adjust timing

Serving Suggestions

Gumbo shines with steamed white rice but you can serve over brown rice or even grits for a twist. Add a splash of hot sauce at the table if you like more heat. A sprinkle of chopped scallions or parsley over each bowl adds a fresh finish

Cultural and Historical Context

Gumbo reflects Louisiana’s melting pot culture blending French African and Native American influences into one iconic stew. Each family guards their own spice blend and choice of proteins which makes every gumbo unique. The instant pot version pays tribute to tradition while suiting modern kitchens

Seasonal Adaptations

In spring local crawfish or fresh peas are a great swap for shrimp Summer okra straight from the market gives incredible body to the stew In cold months even leftover turkey slides easily into the mix

Success Stories

I have served this gumbo at Mardi Gras potlucks and friends always request the recipe. Kids love the sausage while grownups sneak extra shrimp. Seeing everyone dunking crusty bread in the bowl brings pure happiness

Freezer Meal Conversion

Cool the gumbo completely before packing into freezer bags or lidded containers. Leave out the shrimp and rice before freezing since shrimp do best added fresh as you reheat. Thaw in the fridge overnight and cook up a quick pot of rice just before serving. Drop in raw shrimp right before eating for best texture

This instant pot gumbo will quickly become a family favorite with its hearty depth and vibrant flavor. Try it for busy nights or special celebrations and watch it disappear fast.

Recipe FAQs

→ Can I use different types of sausage?

Yes, andouille or smoked sausage work well for authentic flavor, but any preferred cooked sausage is suitable.

→ How do I prevent the roux from burning?

Stir constantly while making the roux and use medium heat; watch for color changes and a nutty aroma.

→ Is okra essential for this gumbo?

Okra thickens and adds classic texture. You may leave it out or substitute with file powder if desired.

→ What if I don't have an Instant Pot?

A Dutch oven or heavy pot on the stovetop can be used; adjust cook times for traditional simmering.

→ Can this dish be made ahead?

Absolutely! Flavors deepen after sitting overnight, making leftovers even tastier the next day.