Warm, comforting, and full of savory flavor, I can’t think of any reason not to make Gumbo! A Classic Gumbo is served over white rice or with cornbread, and it’s a cajun recipe that has been comforting for generations. I absolutely love this twist to help speed up the cooking process! This Instant Pot Gumbo recipe will save you time but still make the meal you’ve always loved.
Traditional Louisiana gumbo has a long history. Its origins can be traced back to West Africa, and it’s still a very popular cajun dish that people love. Gumbo is a staple in our home, and I make this recipe regularly. Originally, I would cook it in a traditional fashion, but I fell in love with the simplicity and ease of using the Instant Pot. It turned a meal that took all day long to make into a weeknight dinner option.
Looking for even more great Instant Pot dinner recipes? We’re a family of five, and I’m always making a homemade dinner to feed the troops. Check out some of my other favorites:
Tips For Making Instant Pot Gumbo
What I love about this recipe is, of course, the quick cooking method. The Instant Pot has taken kitchens by storm, and the pressure cooker method of cooking produces dinner in far less time than the traditional oven method of cooking. If you’ve never used an Instant Pot before, don’t stress! Just follow the recipe settings, and your gumbo will turn out amazing.
What To Serve With Authentic Gumbo
Traditionally, gumbo is served over white rice. The rice soaks up some of the sauce, and it’s delectable. Also, Cornbread, potato salad, coleslaw, and a side salad pair well. Those are some of my favorite gumbo pairings! No New Orleans-inspired dinner will be complete without a CopyCat Pat O’Briens Hurricane cocktail and a King Cake if it is Mardi Gras season.
What’s The Difference Between Gumbo & Jambalaya?
These two cajun dishes have so many similarities that people often wonder what’s the difference. Gumbo is really a soup or stew that’s often served over a little rice, while jambalaya is made with the rice cooked into the dish, making the grain an integral part of it. In gumbo, there should be more liquid than rice, while jambalaya should not be liquid-y or mushy.
Tips For Using Your Instant Pot
No doubt, pressure cooking can be daunting if you’ve never done it before. Once you get the hang of it, you’ll be pumping out tasty, easy meals in no time. Here are a few basic tips that you should know if you’ve never used an Instant Pot before:
- The steam that is released from the Instant Pot is extremely hot. Be careful not to put any body parts in the path of the steam.
- Replace the sealing ring on your Instant Pot regularly.
- The sealing ring on an Instant Pot is made from silicone, which is ideally suited to the purpose because it’s heat resistant and flexible. Replace it regularly to ensure the seal is secure.
How To Store Leftovers
Transfer your leftover gumbo to an airtight food storage container. Keep the leftovers refrigerated. For the best freshness, enjoy the leftover gumbo within 4-5 days of cooking. To reheat the leftovers, transfer individual servings to a microwave-safe dish. Microwave, on high, for 1-2 minutes until hot again.
Can You Freeze Gumbo?
Yes! Gumbo is great for freezing. I make individual portions by using Soup Cubes. Once all of the cubes are frozen, I toss them into a freezer bag. Keep the gumbo frozen for up to three months. Store the gumbo in the back of the freezer where temperatures are more stable. To thaw the gumbo, keep in the refrigerator overnight. Once thawed, reheat individual portions in the microwave.
What You Need From The Grocery Store:
- Olive Oil
- Kielbasa Sausage
- Green Pepper
- Garlic Cloves
- Ground Cayenne Pepper
- Ground Black Pepper
- Can Diced Tomatoes
- Package Frozen Shelled and Deveined Shrimp
Directions To Make Instant Pot Gumbo
Sauté sausage and onion in oil for 3 minutes, stirring on and off.
Add the next 8 ingredients.
Turn the pressure valve to sealing and set manual pressure on high for 6 minutes. Do a quick release when pressure time has finished. Mix together cornstarch with 3 tablespoons of water until smooth.
Set the pressure cooker back on sauté. Pour cornstarch/water mix into the pot and stir to thicken. Turn the pot off and serve over rice.
- 3 tablespoons oil
- 14 ounce Kielbasa sausage, cut into ½ chunks
- 1 large onion, chopped
- 1 large green pepper, chopped (alternatively, used ½ a green pepper and ½ red pepper)
- 3 garlic cloves, minced
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground black pepper
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (12 ounce) package frozen shelled and deveined shrimp, uncooked
- ¼ teaspoon salt
- 1 cup water
- 2 tablespoons cornstarch
- 3 tablespoons water
- Sauté sausage and onion in oil for 3 minutes stirring on and off.
- Add next 8 ingredients.
- Turn pressure valve to sealing and set manual pressure on high for 6 minutes.
- Do a quick release when pressure time has finished.
- Mix together cornstarch with 3 tablespoons of water until smooth.
- Set pressure cooker back on sauté. Pour cornstarch/water mix into the pot and stir to thicken. Turn pot off and serve over rice.
- Store leftovers in an airtight food storage container. For the best freshness, enjoy the leftovers within 4-5 days of cooking.
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Amount Per Serving: Calories: 318Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 50mgSodium: 838mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 9g
Nutrition is calculated by a third party. Actual values may vary.