Go Back
+ servings
A bowl of rice topped with Creole style gumbo with a spoon in the bow.
Print Pin
4.67 from 6 votes

Instant Pot Gumbo

Instant Pot Gumbo is a quick recipe to prepare and it's loaded with shrimp and andouille sausage. It's seasoned with zesty Creole seasoning. Serve over rice or cauliflower rice.
Course Main Course
Cuisine Creole
Keyword easy gumbo recipe, instant pot gumbo, shrimp and sausage gumbo
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 438kcal
Author Eileen Kelly


  • 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


  • Turn the Instant Pot to saute. Add the olive oil to the pot
  • Add 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 continually whisk 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. Pour 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)
  • Add 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 cook time is complete, perform a quick 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.


Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: Feel free to swap out and use smoked sausage or kielbasa for variety. 
Note 2: Large shrimp are generally 31/35 shape. 
Note 3: Feel free to use frozen okra, defrost slightly so the veggie can be sliced.
Note 4: We use fat-free chicken stock. You can use homemade or full-fat stock.
Note 5: If you are new to roux making, feel free to make the roux in a separate pot until you're more comfortable with the process. An overcooked roux will turn your gumbo a bit bitter. 
  • 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.
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.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1serving | Calories: 438kcal | Carbohydrates: 19g | Protein: 28g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 209mg | Sodium: 1330mg | Potassium: 761mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1222IU | Vitamin C: 38mg | Calcium: 162mg | Iron: 4mg