Instant Pot Gumbo
This Instant Pot Gumbo is made with all the classic Cajun flavors but made in the Instant Pot rather than on the stovetop. You're going to love how simple and tasty it is!
Servings: 4 Servings
Calories: 473kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 onion chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 pound boneless chicken thighs chopped
- 6 ounces Andouille sausage sliced (2 sausages)
- 1/2 teaspoon salt leave out if your Creole seasoning is very salty
- 2 teaspoons Creole seasoning
- 1/4 teaspoon Cayenne pepper more or less to adjust spiciness
- 2 cups low-sodium chicken broth
- 14 ounces diced tomatoes
- 1/2 pound shrimp peeled and deveined
- 1 tablespoon Gumbo filé
- Rice for serving, optional
Instructions
- Heat the Instant Pot on Saute mode (high setting). Add the oil. When hot, add the onions. Saute until softened, about 3 minutes.
- Add the bell pepper and celery. Saute for 3 more minutes.
- Add chicken and sausage. Saute for 3 minutes. Turn off saute mode.
- Add the salt, Creole seasoning, cayenne pepper, and chicken broth.
- Stir and deglaze the bottom of the pot.
- Pour the tomatoes on top and press them down to submerge, but don’t stir them in.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 4 minutes. When the time is up, allow a 5-minute natural pressure release, then carefully release any remaining pressure. Remove the lid.
- Stir in the shrimp and Gumbo file and put the lid back on for 6 minutes (on Keep Warm). This will cook the shrimp and slightly thicken the gumbo.
- Remove the lid, stir, and serve over rice.
Nutrition
Calories: 473kcal | Carbohydrates: 11g | Protein: 30g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 773mg | Potassium: 783mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1631IU | Vitamin C: 50mg | Calcium: 59mg | Iron: 3mg