Instant Pot Chicken and Sausage Gumbo

Three bowls of Instant Pot Gumbo, from above

Instant Pot Chicken and Sausage Gumbo

Whip up easy and flavorful Instant Pot Gumbo to share with friends and family this season! Full of flavor, this twist on the classic Louisiana chicken and sausage entree is made easy using an electric pressure cooker.

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 837kcal

Ingredients

2 tablespoons avocado oil
2 lbs. chicken thighs boneless and skinless
1 lb. Andouille pork sausage fresh (if possible)
1 green bell pepper diced (about 1 cup when diced)
3 yellow onions small, diced (about 3 cups when diced)
4 celery stalks diced (about 1 ½ cups when diced)
2 garlic cloves minced
6 cups chicken stock
1 cup dark roux with the excess oil strained out
½ teaspoon kosher salt
½ teaspoon Tony Chachere's Salt-Free Creole Seasoning
Green onions diced, for garnish
Parsley chopped, for garnish
Gumbo file for garnish

Instructions

Press the Saute setting on the Instant Pot, and add the oil to the pan while it warms. Set it for 30 minutes so you have enough time to cook the meat and veggies, even though this step might not need all 30 minutes.
Add the meat to the pan, and brown. Don’t worry about them cooking through—you just want the meat to get good color on the outside. Depending on the size of your electric pressure cooker, you might have to do this in batches.
Once the meat is cooked, remove it from the pan, and slice. Set aside.
Add the veggies to the pan, and sauté for 5-10 minutes in the leftover oil and juices from the meat, cooking until soft.
Pour in the chicken stock, and add the roux. Sprinkle in the spices, too, stirring until combined. Add the meats back into the pot, too.
Close the Instant Pot's lid, and seal the valve so it can cook on high pressure.
Set the electric pressure cooker on manual high pressure for 25 minutes, on the highest setting.
Once it has finished cooking, allow it to naturally release the pressure. (Please note that the quick release will spray gumbo juices all over your kitchen, so give your pressure cooker some time to naturally release. It’s cleaner that way.)
Once the pressure has naturally released, shred the chicken.
Serve the gumbo with white rice and garnishes, and enjoy!

Notes

How to store gumbo: let the gumbo cool and transfer to an airtight container. Store in the fridge for 3-4 days.

How to reheat gumbo: pour it into a large Dutch oven and warm over low heat.

Quick tips and tricks for making the best gumbo

Substitutions: Can’t find fresh Andouille? Smoked works, too! If you can’t find Andouille sausage at all, you can substitute fresh hot Italian sausage. Not into chicken thighs? Chicken breasts are tasty, too.
Chop the veggies and garnishes in advance. You can cook the rice in advance, too, and simply reheat it whenever it’s time to eat your gumbo.
Cook your gumbo a day before hosting guests. We’ve found that gumbo is best when it sits overnight! If you have enough time to make it a day in advance, you absolutely should. To reheat the gumbo, pour it into a large Dutch oven and warm over low heat.

I can’t find a jarred roux. How do I make one?

A roux is equal parts fat (oil or butter) and flour. For this recipe, you’ll need ¾ cup oil and ¾ cup flour. Unfortunately, you cannot make the roux in your Instant Pot, as it won’t get dark enough. (Trust me, I’ve tried.)

Heat a skillet over medium heat on your stovetop, and add the oil. When the oil is warm and shimmering, add the flour.

Cook the mixture until a dark brown color. You’ll need to stir it constantly so it doesn’t burn. And you’ll know it’s done when it smells nutty.

This can take 30-45 minutes. I always suggest starting out on a low setting because you don't want to burn your roux.

If I don't have an Instant Pot, can I make this gumbo in a regular pot?

You absolutely can! I’ve written a tutorial for a more classic gumbo recipe, and you can certainly use that to make this smaller batch gumbo.

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