Quick and Easy Instant Pot Gumbo

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  • 2 Tbsp olive oil
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 onion diced
  • 1 c. celery chopped
  • 3 cloves garlic minced
  • 1 pkg. andouille sausage (13.5 ocut into rounds
  • 1/3 c. flour
  • 1/3 c. butter
  • 3 c. chicken broth
  • 1 lb. chicken cubed
  • 2 tsp. Creole seasoning or to taste, we used Tony Chachere’s
  • 1 10 ocan diced tomatoes with green chiles (aka Rotel
  • 2 bay leaves
  • 1/2 tsp. Kosher salt or to taste
  • 1/4 tsp. black pepper or to taste
  • 1 c. okra sliced
  • 1 lb. shrimp peeled deveined
  • 4 c. cooked rice
  • 1 c chopped and peeled tomatoes


  • Set Instant Pot to “Saute” function and add olive oil.
  • Add peppers, onion, celery, garlic, and sausage.
  • Saute for 3-5 minutes or until vegetables become soft.
  • Remove all vegetables and sausage. Set aside.
  • Immediately add butter to instant pot and stir, scraping up any cooked bits from the bottom of the pot. When butter is melted, add flour.
  • Cook 5 minutes, stirring constantly until dark brown, forming a roux. Turn cooker off.
  • Add chicken broth, cooked vegetables and sausage, chicken, Creole seasoning, diced tomatoes with chiles, fire roasted tomatoes, bay leaves, salt and pepper.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position.
  • Press “Manual” and select “High Pressure.” Set time to 20 minutes. When time is up, turn cooker off.
  • Quick release by turning valve to “venting”.
  • When pressure is fully released, remove lid and stir in okra. Press “Saute”, and cook uncovered for 5 minutes. Add shrimp and cook an additional 5 minutes or until shrimp is cooked through.
  • Remove and discard bay leaves. Serve with rice.

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