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Instant Pot Louisiana Gumbo with Chicken and Shrimp

This Instant Pot pressure cooker gumbo brings all the bold flavors of New Orlean straight to your kitchen—without spending hours at the stove! Made with a deep, flavorful roux, tender chicken, juicy shrimp, and classic okra, this dish is packed with rich, Cajun spices and that signature spicy Creole kick. Served over fluffy rice, it’s the perfect one-pot comfort meal with all the soul-warming goodness of traditional gumbo—ready in a fraction of the time.
Course dinner, lunch
Cuisine Cajun, Creole
Keyword instant pot gumbo, louisiana gumbo recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 390kcal
Author Brandi Crawford

Equipment

  • Instant Pot

Ingredients

White Rice

  • 1 ½ cups water
  • 1 cups long grain enriched white rice Rinsed

Gumbo

  • 2 tablespoons olive oil Divided into 2 portions.
  • 10 oz andouille sausage link Sliced into pieces, I used andouille chicken sausage
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 pound skinless chicken breasts
  • 1 cup chopped green peppers
  • 1 cup chopped celery
  • 1 cup chopped onion I use white onion.
  • 1-2 cups frozen chopped okra
  • 3 garlic cloves
  • 1 tablespoon Better Than Bouillon Chicken Base Optional
  • 24 oz chicken broth 3 cups
  • ½ cup diced tomatoes optional
  • 1 pound raw shrimp

Seasonings

  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 tablespoon Creole Seasoning I used Tony Chachere
  • ½ teaspoon thyme
  • 1 tablespoon worcestershire sauce
  • salt and pepper to taste

Instructions

White Rice

  • Add 1 ½ cups of water and the rice to the Instant Pot. Close and seal the pot. Cook on Manual High-Pressure Cooking for 3 minutes
  • When complete, allow the steam to release naturally for 10 minutes instead of quick release.

Gumbo

  • Turn the Instant Pot on the Saute function. Add 1 tablespoon of the olive oil to the pot. Then add the chicken sausage. Cook for 2-3 minutes.
  • Remove the chicken sausage from the pot. Add the butter and remaining tablespoon of olive oil to the pot. While it melts add the flour in 3 phases. Add the first phase and whisk. Add the second phase, and so on.
  • Continue to whisk until the roux turns peanut butter brown. It should turn brown within a few minutes of whisking. Press Keep Warm/Cancel on the Instant Pot so the roux does not burn.
  • Add the green peppers, celery, and onions. Stir and cook for 2-3 minutes until the veggies are soft.
  • Add all of the spices, garlic, and worcestershire sauce to the pot.
  • Next add the chicken broth, diced tomatoes, okra, and Better Than Bouillon. Stir.
  • Place the chicken breasts in the pot and return the chicken sausage to the pot.
  • Close the pot and seal. Cook on Manual High-Pressure Cooking for 15 minutes. When complete, allow the steam to release naturally for 10 minutes instead of quick release.
  • Remove the chicken from the pot and shred. 
  • Place the Instant Pot on the Saute function. Add the raw shrimp and shredded chicken to the pot.
  • Cook for a few minutes until the shrimp turns bright pink.
  • Serve the gumbo alongside the cooked white rice.

Video

Notes

  • For mild gumbo omit the cayenne pepper.
  • You can substitute chicken breasts for chicken thighs with no change to the cooking time. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
  • Seafood cooks fast. You never want to add it in during the slow cooking process. Wait until the dish has finished cooking. Toss it in at the end and give it a few minutes to cook.
  • The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways.
     
  • Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.
  • I have no suggestions for okra substitutions because okra is essential to the dish and a must for authentic gumbo. It adds flavor, but it’s mostly praised for being a thickener. Okra will give the gumbo a rich and thick texture. A lot of people don’t like okra because of its slimy texture. When you cook it for a long time in a recipe like this one, it isn’t slimy anymore.
     

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 34g | Protein: 32g | Fat: 16g