Instant Pot Gumbo
Make Mouthwatering Louisiana Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): a hearty Southern pot of love packed with smoky-spicy Cajun, Creole flavors and rich aromas. Feed your crowd with this delicious party favorite - not just for Mardi Gras!
- 1 3/4 pound (818g) bone-in chicken thighs (roughly 6-thighs)
- 1/2 pound (218g) Andouille sausage, cut into ¼-inch slices
- 1/2 to 1 pound fresh okra, chopped1/2-inch, optional
- 1 medium (225g) onion, diced
- 2 ribs (120g) celery, diced
- 1 medium (214g) green bell pepper, diced
- 6 cloves (27g) garlic, minced
- 4 cups (1L) unsalted chicken stock
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (15ml) fish sauce
- 3 bay leaves
- 1/2 to 1 teaspoon (1.2g) cayenne pepper
- 1 teaspoon (2.5g) ground black pepper
- 1 teaspoon (3g) smoked paprika
- A pinch (0.3g) dried thyme
- A pinch (0.1g) dried oregano
- 1 tablespoon (15ml) olive oil
- Kosher salt
- 1/2 cup (64g) flour
- 1/2 cup (125ml) vegetable oil
- Garnish: 2 stalks (45g) green onions, finely chopped
- Optional Thickener: file powder
Preparation time 15mins
Cooking time 60mins
Adapted from pressurecookrecipes.com
Method 1 – Easy Oven Roux Method:
Preheat oven to 375°F. Heat cast iron skillet over low heat.
Add vegetable oil and flour to the cast iron skillet, mix well with a whisk (as shown in top left photo).
Place cast iron skillet on the middle rack of a 375°F oven for roughly 75 minutes – 90 minutes until dark brown.
Whisk every 25 to 30 minutes. Use your whisk to scrape the pot bottom and sides as the roux progresses.
*Pro Tip 2: Ensure to heat roux until deep brown (as shown in bottom right photo). This is critical for adding robust flavor and texture to the final gumbo dish.
Method 2 – Instant Pot Roux Method:
Add vegetable oil and flour to inner pot and click “Saute” button. Stir constantly until dark brown (roughly 35 – 50 minutes). Don’t stop stirring to avoid burning.
1 Prepare Pressure Cooker
Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function).
Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
2 Prepare Chicken Thighs
1 ¾ pound (818g) bone-in chicken thighs (roughly 6 thighs)
Kosher salt + ground black pepper
Pat dry the chicken thighs’ skin with paper towels.
Season with generous amount of kosher salt and ground black pepper.
3 Brown Chicken Thighs & Andouille Sausage
1 tablespoon (15ml) olive oil
Kosher salt + ground black pepper
½ pound (218g) Andouille sausage, cut into ¼” slices
Pour 1 tablespoon (15ml) olive oil in pressure cooker. Ensure to coat oil over the whole bottom of the pot.
Place 4 chicken thighs (skin side down) in Instant Pot. Do not overcrowd.
Lightly season meat side with more kosher salt and ground black pepper.
Brown the skin side (don’t touch it for 4 minutes).
Flip and brown the meat side for 1 ½ minute. Remove and set aside.
Repeat above browning steps for the remaining 2 chicken thighs, and saute the sliced andouille sausage. Remove and set aside.
*Pro Tip: brown the 2 chicken thighs on one side of the pot, while you saute the Andouille on the other side
4 Saute Veggies
Brown Roux, from above
1 medium (225g) onion, diced
2 ribs (120g) celery, diced
1 medium (214g) green bell pepper, diced
6 cloves (27g) garlic, minced
Pour in the brown roux and add brown gumbo roux in Instant Pot Electr in the brown roux and add in diced onion. Saute for roughly 1 minute.
add diced onion in Instant Pot Electric Pressure Cooker and saute
Add in diced green pepper, diced celery, and minced garlic. Stir regularly for another 4 minutes.
Add diced green bell pepper in Instant Pot Electric Pressure Cooker and saute in inner pot
5 Add Spice
3 bay leaves
½ – 1 teaspoon (1.2g) cayenne pepper
1 teaspoon (2.5g) ground black pepper
1 teaspoon (3g) smoked paprika
A pinch (0.3g) dried thyme
A pinch (0.1g) dried oregano
Add in 3 bay leaves, ½ – 1 tsp cayenne pepper, 1 tsp ground black pepper, 1 tsp smoked paprika, a pinch of dried thyme, and a pinch of dried oregano. Stir for another 1 minute until fragrant.
1 cup unsalted chicken stock
Add in 1 cup of unsalted chicken stock and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
7 Pressure Cook Gumbo
1 tablespoon (15ml) Worcestershire sauce
1 tablespoon (15ml) fish sauce
Remaining unsalted chicken stock
Browned chicken thighs
Browned Andouille sausage
Optional: ½ – 1 pound (8oz – 16oz) fresh okra, chopped ½”
Kosher salt + cayenne pepper
Add 1 tbsp fish sauce, 1 tbsp Worcestershire sauce, remaining unsalted chicken stock, browned chicken thighs and Andouille sausage.
Add chicken and andouille sausage in Instant Pot Pressure Cooker
Give it a quick mix and layer the okra on top.
layer fresh chopped okra on top of chicken thighs and andouille sausage in Instant Pot Pressure Cooker
Close lid and pressure cook:
Pressure Cooking Method: High Pressure for 7 minutes, then 15 minutes Natural Release (after 15 minutes, turn Venting Knob to Venting Position to release remaining pressure)
Remove chicken thighs from Instant Pot and shred the meat. Discard the skin and bones.
Put meat back into the Gumbo and give it a quick stir.
Taste and adjust seasoning with more salt (for reference, we added 4 more pinches of kosher salt) and cayenne pepper.
8 Serve Instant Pot Gumbo
Optional Thickener: file powder
Garnish: 2 stalks (45g) green onions, finely chopped
Garnish Instant Pot Gumbo with chopped green onions and serve with hot white rice.
*Side Note: At that time, since rice was a luxury for many Cajuns, gumbo was often served over corn grits.
If you are not using okra, you can thicken the Gumbo with file powder by serving it on the side.