Instant Pot Gumbo is going to rock your world. It’s chock full of succulent shrimp, smoky andouille sausage, and delightful stewed veggies. Everything cooks together with zesty creole seasoning in the pressure cooker to create a mouthwatering meal.
A fabulous recipe for the family, tailgate parties, and family gatherings. This one is always popular at pot lucks too. 
Instant Pot Gumbo
Our Instant Pot Shrimp and Sausage Gumbo is a quick and mouthwatering twist on the traditional stew. The pressure cooker ensures the flavors blend well and the andouille is tender and enticing. It’s a hearty and rich stew.
Main Ingredients
- Andouille Sausage: They have a bit of spice. Kielbasa or smoked sausage can be used.
- Shrimp: extra large size 26/30 works well. they should be clean, peeled, and deveined.
- Holy Trinity of Creole cooking: bell peppers, celery, and onions.
- Okra: It will help thicken the gumbo.
- Creole Seasoning: Use either homemade or store-bought.
- Crushed Tomatoes: Tomatoes are a must in Creole cooking
- Chicken Stock: I use sodium-free and fat-free but feel free to use homemade.
- Worcestershire Sauce: It adds flavor to the sauce.
- Hot Sauce: More flavor and a bit of heat.
- Garlic: Life is better with garlic.
- Butter/Flour: These two ingredients make the Roux which thickens the stew.
- olive oil
Step by Step Instructions:
- Heat olive oil in the Instant Pot and sauté sausage until brown. Remove sausage set aside.
- *Make the roux, melt butter in the pot. Whisk in the flour and continuously stir until the mixture is light brown. Please be sure not to burn the mixture as it will turn bitter. This will take 10-15 minutes.
- Stir in the pepper, celery, onion, and garlic and let sauté another 2-3 minutes to soften vegetables.
- Press cancel. Add in okra, creole seasoning, crushed tomatoes, chicken stock, Worcestershire sauce, hot sauce. Place lit on the pot. Lock the lid. Cook on manual, high heat, 10 minutes.
- Once cooking time is complete, quick release. Press cancel.
- Remove the lid. Press sauté and add the shrimp to the Instant Pot. Sauté shrimp with other ingredients, about 5 minutes. The shrimp will be opaque and cooked through. Press cancel
- Serve with white rice.
FAQs and Tips
- * If you often get a burn message on your Instant Pot often, make your roux in a separate pot and add in with the veggies. Or, make the roux in the IP, let the pot cool before continuing with the recipe. I have an 8-quart pot and this works best for me.
- Frozen okra is perfect for this recipe. Fresh okra can be added.
- The roux, butter/flour combo thickens the sauce. Be sure to continuously stir it so it does not burn and be aware that the color should be a light brown color. DO NOT let the roux burn or it will be bitter
- This is a Creole recipe as it uses okra, a roux, and tomatoes.
Variations:
- Swap out andouille sausage and use kielbasa or smoked sausage.
- Olive oil can be swapped for avocado or grape-seed oil.
- Homemade Creole seasoning can be used.
- Instead of white rice, use cauliflower rice.
Storage Tips
This Instant Pot Gumbo is a great recipe to make one day ahead. The flavors blend well so leftovers are delish. Keep leftovers in the fridge for 1-2 days. You can also freeze gumbo. We tend to make smaller storage freezer containers. To reheat, defrost overnight in the fridge. Reheat in the microwave or in the oven at 350°F until warmed through.
What to serve with gumbo:
White rice
Hush Puppies
Corn Bread
Difference between gumbo and jambalaya
Our Keto Jambalaya is similar to Shrimp and Sausage Gumbo, except it uses Cajun seasonings and is not tomato-based. Both recipes use a tasty combo of shrimp and andouille. Definitely try them both. We just love these two recipes.
Enjoy a fun article from In Fine Taste that discusses the difference between Creole and Cajun seasoning.
SHOP THIS RECIPE:
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- Instant Pot: 7-quart pot, just love it.
- Creole Seasoning: We use this seasoning on everything from poultry to veggies, and eggs.
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Instant Pot Gumbo
Equipment Needed:
Ingredients
- 2 Tablespoons olive oil avocado oil can be used
- 1 pound andouille sausage Note 1
- 4 Tablespoons unsalted butter
- 4 Tablespoons all-purpose flour
- 1 large green bell pepper, seeded and diced
- 1 large onion, peeled and chopped
- 3 stalks celery, diced
- 4 cloves garlic, peeled and minced
- 4 cups chicken stock Note 4
- 14 ounce canned crushed tomatoes
- 2 Tablespoons Creole Seasoning
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons hot sauce
- 10 ounces okra, sliced Note 3
- 1 pound large shrimp, deveined and peeled Note 2
Instructions
- Turn the Instant Pot to saute.
- Add the olive oil to the pot. Stir in the andouille sausage, stirring occasionally to brown sausage, about 5 minutes. Remove sausage, set aside.
- To make the roux, to the pot, add butter and let it melt. Whisk in the flour and stir continuously until the roux is thick and brown in color, about 10-15 minutes. Be sure to stir continually so the roux doesn't burn. See Note 5
- Add in the bell pepper, celery, onion, and garlic, saute 2-3 minutes until veggies soften.
- Keep the Instant Pot on the saute function. Stir in the chicken stock and be sure to scrape up any brown spots on the bottom of the pot. (This helps prevent the burn function)
- Stir in the crushed tomatoes, Creole seasoning, Worcestershire Sauce, hot sauce, and okra.
- Place lid on the Instant Pot, lock it, and close the vent.
- Cook on manual, high heat for 10 minutes.
- Once cooking complete, perform a fast release. Open the lid.
- Press saute and add the shrimp to the gumbo. Saute for 5 minutes, shrimp will be cooked and opaque in color.
- Serve over rice and garnish with fresh chopped parsley.
Notes
- or, if you often get the burn message often, make the roux in the IP, let the pot cool before continuing with the recipe. I have an 8-quart pot and this works best for me.
