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! #instantpot #instantpotrecipes #gumbo #pressurecooker #pressurecookerrecipes

Make Mouthwatering Louisiana Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): a hearty Southern pot of love packed with deep smoky-spicy Cajun, Creole flavors and rich aromas. Feed your crowd with this delicious party favorite – not just for Mardi Gras!

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5 from 17 votes

The beauty of Gumbo is the historic blend of cultures and cuisines.

Don’t be surprised if Louisianian mama and grannies don’t have a recipe to share but have their own secrets to making the best Gumbo. It’s all about improvising depending on what they have on hand.

To us, Gumbo is just not the same without Andouille. ohh yaass!

Oyama Sausage Company on Granville Island Public Market

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Heart-Warming . Deep-Flavored . Smoky-Spicy . Rich Aroma .

Delicious Labor of Love.

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! #instantpot #instantpotrecipes #gumbo #pressurecooker #pressurecookerrecipes

The rich aroma filled our house the moment we flicked the Venting Knob to release the remaining pressure. Oh~ It smelled soo good!

The Cajun aroma with the bite of smoky Andouille and tender chicken bursting with layers of deep Creole flavors.

All our love & sweat paid off once we took our first bite!! 😀

So tasty & super comforting to eat. We couldn’t stop scooping it all in with the steaming hot rice.

Normally, it takes hours standing by the stove, constant stirring, and simmering…But no more with the help of Instant Pot Pressure Cooker! It’s relatively easy & quick.

 


 

Cooking Tips for Instant Pot Gumbo Recipe

1. Take Your Time to Make a Dark Roux

The deep rich brown roux is the key to a good gumbo. It acts as a base & thickener – adding a rich, deep, hearty flavor, body, and depth.

Yes, it takes time and labor of love to make a good roux with the perfect color and texture. But it’s so worth it!!

Tips for Making Dark Roux:

  • Cast Iron Skillet: We like to use a cast iron skillet for making roux as it retains heat well.
  • Vegetable Oil: Using vegetable oil will result in a smooth velvety roux.
  • Constant Stirring with a Whisk: It’s critical to stir constantly and use your whisk to scrape the pot bottom and sides as the roux progresses. Monitor the color as it continues to darken to avoid burning.
  • Dark Rich Brown Color: Ensure the roux heats to dark brown for it to impart a robust flavor and texture to the gumbo (see below for photo reference).
  • Easy Oven Method: an alternative method is to make the roux using the oven! This way, you don’t have to stand by the stove to constantly stir the roux (see below for detailed instructions).

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! #instantpot #instantpotrecipes #gumbo #pressurecooker #pressurecookerrecipes

2. Fish Sauce

Whaaa? Fish Sauce in Gumbo? Yes, it may not be the most authentic Southern ingredient. But, hey! That’s the awesome part of cooking! If you’ve been following our recipes, you probably know our love for Fish Sauce. ?

It might sound fishy, but don’t worry! It doesn’t make a dish taste fishy at all, yet it enhances the overall flavors of the dish and kicks it up a notch. In fact, many restaurant chefs use it as their secret ingredient.

Try it for yourself and you’ll know what we mean. Just don’t smell it. hehe~

Red Boat Fish Sauce

Which Fish Sauce Brand to Use?

The quality of Fish Sauce does make a huge difference. From our blind taste-test, our personal favorite is Red boat 40N fish sauce.

*Red Boat did not sponsor this. We just think their Fish Sauce is awesome. ?

3. Andouille Sausage

Andouille Sausage is a classic southeastern Louisiana ingredient.

Andouille Sausage

These fresh spicy smoked sausages add distinct flavors, aroma, and textures to the Mouthwatering Gumbo. So try your best to find quality Andouille and try not to substitute them with other sausages. 🙂

 


 

Ingredients for Instant Pot Gumbo Recipe

How to make Instant Pot Gumbo Recipe (Pressure Cooker Gumbo) Ingredients

  • 1 ¾ pound (818g) bone-in chicken thighs (roughly 6 thighs)
  • ½ pound (218g) Andouille sausage, cut into ¼” slices
  • Optional: ½ – 1 pound (8oz – 16oz) fresh okra, chopped ½”
  • 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
  • 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
  • 1 tablespoon (15ml) olive oil
  • Kosher salt

Roux:

  • ½ cup (64g) flour
  • ½ cup (125ml) vegetable oil

Garnish: 2 stalks (45g) green onions, finely chopped

Optional Thickener: file powder

 


 

Tools for Instant Pot Gumbo Recipe

 


 

How to Make Instant Pot Gumbo Recipe

Make Roux


Roux:
½ cup (64g) flour
½ cup (125ml) vegetable oil


*Pro Tip 1: Plan ahead and leave extra time for making the roux before you begin to cook the gumbo. Read above tips for making a Dark Roux.

Method 1 – Easy Oven Roux Method:

Preheat oven to 375°F. Heat cast iron skillet over low heat.

Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): steps to using oven to make gumbo roux

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 (as shown in top right photo) for roughly 75 minutes – 90 minutes until dark brown.

Whisk every 25 – 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).

how to use instant pot - saute 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
Chicken thighs
Kosher salt + ground black pepper
½ pound (218g) Andouille sausage, cut into ¼” slices


Pour 1 tbsp (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.

Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): brown seasoned chicken thighs in Instant Pot Pressure Cooker

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 (as shown in below photo).

Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): saute sliced andouille sausage in Instant Pot Electric Pressure Cooker

 

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


Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): add brown gumbo roux in Instant Pot Electric Pressure Cooker

Pour in the brown roux and add in diced onion. Saute for roughly 1 minute.

Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): 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.

Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): 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.

 

6

Deglaze


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.

Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): deglaze Instant Pot Pressure Cooker insert

 

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.

Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): add browned chicken thighs and andouille sausage in Instant Pot Pressure Cooker

Give it a quick mix and layer the okra on top.

Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): 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)

How to make Instant Pot Gumbo (Pressure Cooker Gumbo)

Remove chicken thighs from Instant Pot and shred the meat. Discard the skin and bones.

Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): remove and shred pressure cooked chicken thighs. Discard chicken skin and bones.

Add the shredded meat back into the Gumbo and give it a quick stir.

Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): add shredded chicken thighs into gumbo in Instant Pot Electric Pressure Cooker. Taste and adjust seasoning.

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.

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! #instantpot #instantpotrecipes #gumbo #pressurecooker #pressurecookerrecipes

*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.

Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

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! #instantpot #instantpotrecipes #gumbo #pressurecooker #pressurecookerrecipes

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!
5 from 17 votes
Print Rate This Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total: 1 hour
Servings: 6 -8
Author: Amy + Jacky

Ingredients

Roux:

  • ½ cup (64g) flour
  • ½ cup (125ml) vegetable oil

Garnish:

  • 2 stalks (45g) green onions , finely chopped

Optional - Thickener:

  • File powder

Instructions

Make Roux:

  • 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. 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 - 30 minutes. Use your whisk to scrape the bottom and sides as the roux progresses.
  • 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.
    *Pro Tip 1: Read Above Dark Roux TipsPlan ahead and leave extra time for making the roux before you begin to cook the gumbo. 
    *Pro Tip 2: Ensure to heat roux until deep brown (see above photo). This is critical for adding robust flavor and texture to the final gumbo dish.

Make Instant Pot Gumbo:

  • 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).
  • Prepare Chicken Thighs: Pat dry the chicken thighs’ skin with paper towels. Season with generous amount of kosher salt and ground black pepper.
  • Brown Chicken Thighs & Andouille Sausage: Pour 1 tbsp (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.
  • Saute Veggies: Pour in the brown roux and add in diced onion. Saute for roughly 1 minute. Add in diced green pepper, diced celery, and minced garlic. Stir regularly for another 4 minutes.
  • Add Spice: 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.
  • Deglaze: Add in 1 cup of unsalted chicken stock and deglaze by scrubbing the flavorful brown bits off bottom of the pot with a wooden spoon.
  • Pressure Cook Gumbo: Add 1 tbsp fish sauce, 1 tbsp Worcestershire sauce, remaining unsalted chicken stock, browned chicken thighs and Andouille sausage. Give it a quick mix and layer the okra on top. Close lid and pressure cook at 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. Add the shredded 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.
  • Serve: Garnish Instant Pot Gumbo with chopped green onions and serve with hot white rice. If you are not using okra, you can thicken the Gumbo with file powder by serving it on the side.
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Recipe Notes:

Total Cooking Time: The listed cooking times do not include cooking time for making the roux.
Course: Dinner, Intermediate, Lunch, Main Course, Meat, Stew
Cuisine: American, Cajun, Creole
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

 

Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): make mouthwatering Southern Louisiana 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! #instantpot #instantpotrecipes #pressurecooker #gumbo #southernrecipes
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. This is so delicious! We have made it several times since discovering it. We use it for dinner parties because we know it will be a crowd pleaser. Trying the roux with quinoa flour today. Hope it comes out just as yummy! Also we stopped eating pork and shell fish. Never thought I’d get to have gumbo again. But we use chicken adoule sausage and viola delicious gumbo. Grateful for this recipe!

  2. Hello! I made this recipe about two months ago and I loved it. It was easy to follow the instructions and came out very good. I think next time I’ll add a bit more heat. My only concern is that it was very greasy. I debated that maybe if I make the roux with butter instead of vegetable oil it wont taste so greasy next time, but I’m worried about it burning. I could also clean out the instant pot after sauteing the chicken and pat off the grease. Any tips or ideas? That was really the only downfall. I felt like every bite just slicked my mouth with oil, y’know?

    BTW I saw your comment about adding shrimp after pressure cooking and I DEFINITELY added it before. I just want any other curious minds to know that it’s not a deal breaker. It was very tender buttery shrimp but if you want that normal shrimp texture, cook it afterwards, but if you want melty shrimp then adding it to pressure cooking is fine. I’m still kinda new to pressure cooking so I was scared it was going to be rubbery (but it was quite the opposite) I would have preferred cooking it afterward. There was just no bite to it so it didnt seem fresh, and it was. This is no fault of the recipe, just me being silly.

    Anyway this was a very fun and delicious recipe to make. I’ve never had gumbo quite like it but it’s unique and rich. Thanks for sharing.

    1. Hi Sarah,

      Your comment made our day!
      Thank you so much for your amazing comment & kind words on the recipe 🙂

      Please take care & have fun cooking
      Jacky

  3. This is my third time making this recipe for my family. They start drooling as soon as they see it on the menu for the week. My husband says it reminds him of his time in New Orleans. Making roux in the oven is so much easier. I can prep everything else while the roux is cooking. I leave out the bell peppers because my family won’t eat them. Yum!

    1. Hi RinAK,

      Late Reply! Thank you so much for your kind words on the recipe 🙂

      Happy to hear your husband enjoyed it!!

      Have fun cooking & please take care
      Jacky

  4. Grew up in Louisiana and have had all kinds of gumbo. Love my Dad’s (labor of love), and still think his is the best. However, this recipe is pretty dang good in a pinch and only takes a few hours (includes prep time, roux prep, etc.) versus two days which is how long my Dad takes to cook his. He even approved, so give it a try! Plus, my two year old ate three bowls of it in one sitting, truth!

    1. Hi Spankey,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Happy to hear your dad approved this one!

      Have fun cooking & please take care
      Jacky

  5. Great recipe. I saute my roux for 1 hour 10 mins, but cannot get the color anywhere near what your photo looks like. Mine comes out a medium brown.

    1. Hi Brian,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      It probably need to be on a slightly hotter setting. What setting did you saute the roux on?

      Happy New Year & please take care
      Jacky

    2. Mine took even longer! What I learned was that I was stirring too much. I changed my technique to 1) stir making sure to scrape the whole bottom of the pot, 2) wait 15 to 30 seconds for the roux to cook, repeat. Of course, DON’T let it burn!

      But next time, I’m going to try the oven method!

  6. Wow! Amazing! Thank you for another great recipe! This is definitely authentic and restaurant quality! A lot of ingredients and prep work, but definitely worth it!

    1. Hi Meagan,

      thank you for your question 🙂

      As with all white meat, it will come out drier. I recommend reducing the cooking time by 2 minutes.

      Please take care & have an amazing week
      Jacky

  7. This was really delicious! For the roux, I used gluten free flour and a little less then 1/2 cup of Canola oil and I did the oven method. The whole process did take some time but it was all worth it! Thanks for another great recipe..

  8. This was amazing! Very reminiscent of gumbo I’ve had in New Orleans. I’ve always been intimidated by the roux, but the oven method worked and was so easy. I was about 2 thighs short on the chicken, but we added some frozen shrimp and about 3/4 cup of lump crab claw meat and it came out great!

  9. Fantastic ***** made it today. Only changes were red bell pepper because we aren’t green pepper people. And I wanted to try out the wild rice recipe also so I figured why not. Flavor Explosion just loves it

    1. hehe Thank you so much for your kind words Steve 🙂

      Thank you once again as we truly appreciate your support!!

      take care & have an amazing week
      Jacky

    1. Hi Steve!

      Hope you have been enjoying the summer weather 🙂

      Sitting at Keep Warm for 1.5 to 2 hours will be fine. 2 hours is probably the max I will recommend.

      Take care & have fun cooking
      Jacky

  10. Hi. I have a new Instant Pot and there are several settings for Saute. For making the roux in the instant pot, go with L,M,H or custom? Thanks for sharing the great recipe.

    1. Hi JKM,

      thank you for your question 🙂

      You can start off at H first and then change to M (for more control) once it starts to get dark to avoid burning.

      Take care & have fun cooking
      Jacky

  11. This recipe is incredibly tasty but it comes out a tad greasy for my taste. Should I just cut the roux by some amount?

  12. Made this on Saturday night. It came out fantastic! Another great meal Amy&Jacky! Keep them coming. Tonight is the beef stroganoff. I’ll let you know how that comes out! I tell everyone about your recipes! Thanks!

  13. I just made this and it’s SO good! I made my roux following your IP directions. The only thing I did differently was quick release after cooking the gumbo then added all of my meat at the end and reset for o minutes then let it naturally release. I don’t like chicken or sausage in my gumbo, so I used shrimp, crab, and muscles for this batch. Thanks for the recipe!

    1. Thank you so much for your kind words Rebecca 🙂

      Seafood gumbo sounds amazing and we are so happy to hear the result.

      Take care & have fun cooking
      Jacky

  14. This was my first time eating gumbo so I took a chance on this recipe and it turned out great! I omitted the cayenne pepper because my kids would be eating it and I felt the Andouille sausage already had plenty of spice. I added shrimp after step 7 for some added protein and it complemented the dish quite well. Thanks for broadening my horizons!

    1. Hi Stephen 🙂 !

      Happy to hear from you again. Hope all is well for you and your family.

      Thank you once again for your kind words and adding shrimps after step 7 is the perfect timing 🙂

      Take care & have a wonderful week ahead
      Jacky

  15. Thank you for the great recipe…it reminds my husband and me of the delicious gumbo we enjoyed in New Orleans many years ago! This is my favourite Instant Pot recipe!

  16. I am anxious to try this recipe and have all the ingredients…..but have one question. I have boneless skinless thighs in my freezer…..can I us them instead of bone in skin thighs? Thanks.

    1. Hi Carole,

      Thank you for your question 🙂

      Boneless skinless thighs will work, but the bone will add a good amount of flavor to the overall dish.

      Take care & have fun cooking
      Jacky

  17. In step 6, one cup of chicken stock is added to deglaze. When is the rest of the stock added? The recipe calls for 4 cups of stock.
    Also, what is the volume of the finished roux? I’d like to use jarred roux, but I don’t know how much to use.

    1. Hi Linda,

      Thank you for pointing that out. The 3 cups of chicken stock is added at Step #7. I have just added it back to the recipe 🙂

      The finished roux volume is roughly 3/4 cup.

      Take care & have fun cooking!
      JAcky

  18. This looks like a terrific way to make gumbo! I am a fan of baking the roux. My question is, if we want to also have shrimp in the gumbo, would we add it after pressure release and just saute briefly to cook it through?

    1. Hi Gail,

      thank you for your kind words and question 🙂

      I would brown the shrimps right before step 4 for about 1 1/2 minutes per side and add them back into the gumbo after pressure cooking with the shredded chicken meat.

      Take care & have fun cooking!
      Jacky

  19. You make me hungry! I love gumbo with the dark roux, my husband hates the roux! So, I make a gumbo without it using the recipe from the Bayou Woman blog. It uses French Onion soup.
    I make it one time and the next time I make it with the roux so we both get our favorite.
    And I have some crawfish tails and shrimp in the freezer that was left from our big crawfish boil and cookout Easter Sunday. It was also my husbands retirement dinner with family and friends.
    Have you tried the roux that comes ready to use in pint jars? I really do like it since I can’t stand very long to make my own. It comes ready to use right from the jar and also in a powder form.
    Your recipe looks fantastic and makes me want to head for the kitchen even if it is midnight!

    1. Hi Cammy,

      Hope you and your husband have been doing well 🙂

      Thank you so much once again for your kind words.

      We haven’t tried roux that comes ready to use in pint jars, but if you like it, I think it will work just fine for this recipe!

      Take care & have fun cooking
      Jacky

    1. I don’t think it would work well. Probably wouldn’t develop the taste of the recipe.

  20. Just got back from a Farm to Food tour from San Antonio, TX to Lake Charles, LA torre New Orleans, LA. We had a choice of andouille sausage and crawfish or shrimp and crawfish gumbo. Both were served with a bowl of white rice. File powder was on the table with the other condiments.

    My question:. Would you make the rice while making the oven roux or after your gumbo is done? I’ve abandoned my slow cooker and rice cooker.

    1. Hi Cookenjoy,

      thank you for your question 🙂

      If you are using another Instant Pot for rice, I would start making the rice when the gumbo is natural releasing.

      If you are using a rice cooker, I would start making the rice when the gumbo has started pressure cooking.

      Take care & have fun cooking!
      Jacky

  21. I am from Deep South LA
    Gumbo is a staple
    although ur recipe is a bit different I am anxious to try it

    You should try using Rabbadeaux
    Sausage it is made in Welsh LA
    It is flavorful and meaty makes a heck of addition to gumbo

    We like it better than andouille

    1. Thank you for your suggestions & kind words JoAnn 🙂

      We will have to search for some Rabbadeaux Sausage!

      Take care & have a great weekend
      Jacky

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