Instant Pot Louisiana Gumbo (Print Version)

Louisiana gumbo with chicken, shrimp, vegetables, and rice in a rich, comforting Cajun-inspired dish.

# Ingredients:

→ Base

01 - 1 1/2 cups water
02 - 1 cup long-grain enriched white rice, rinsed

→ Proteins

03 - 10 ounces chicken sausage, sliced
04 - 1 pound skinless chicken breasts
05 - 1 pound raw shrimp, peeled

→ Vegetables

06 - 1 cup chopped green peppers
07 - 1 cup chopped celery
08 - 1 cup chopped onion
09 - 1 to 2 cups frozen chopped okra
10 - 3 garlic cloves, minced

→ Fats and Thickeners

11 - 2 tablespoons olive oil
12 - 4 tablespoons butter
13 - 4 tablespoons all-purpose flour

→ Liquids

14 - 24 ounces chicken broth

→ Seasonings

15 - 1 bay leaf
16 - Dried basil, to taste
17 - Cayenne pepper, to taste
18 - Oregano, to taste
19 - Creole seasoning, to taste
20 - Thyme, to taste

# Steps:

01 - Activate the sauté setting on the Instant Pot. Add olive oil and butter; once the butter has melted, incorporate the flour. Cook, stirring constantly, until the mixture reaches a deep brown color, about 10 to 15 minutes.
02 - Add chopped green peppers, celery, and onion to the roux. Sauté for approximately 5 minutes until vegetables begin to soften. Add minced garlic and continue cooking for 1 minute.
03 - Add chicken broth to the pot, followed by sliced chicken sausage, skinless chicken breasts, frozen okra, bay leaf, dried basil, cayenne pepper, oregano, Creole seasoning, and thyme. Stir to combine.
04 - Secure the lid of the Instant Pot and set it to high pressure for 25 minutes. Once finished, manually release the pressure according to the manufacturer's instructions.
05 - Open the lid and add the raw shrimp. Set the Instant Pot to sauté and cook until the shrimp turn pink, about 5 minutes.
06 - While the gumbo cooks, bring 1 1/2 cups water to a boil in a separate saucepan. Add the rinsed rice, reduce heat, cover, and simmer for 15–18 minutes until tender. Serve gumbo over the cooked rice.

# Notes:

01 - For deeper flavor, ensure the roux is deeply browned but not burnt before combining with aromatics.

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