Instant Pot Louisiana Gumbo with Chicken and Shrimp 😋

 

Here’s a rich, Louisiana-style Instant Pot Gumbo with Chicken & Shrimp—deep flavor, dark roux, and all the right vibes 😋

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🫕 Instant Pot Chicken & Shrimp Gumbo

⏱ Time

• Prep: 15–20 min
• Cook: ~35 min
• Serves: 4–6

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🧾 Ingredients

Proteins

• 1 lb chicken thighs (boneless, skinless), cut into chunks
• ½–¾ lb raw shrimp, peeled & deveined (tails off)
• 8 oz andouille sausage, sliced

Roux & Base

• ½ cup vegetable oil
• ½ cup all-purpose flour

Holy Trinity

• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced

Flavor

• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp Cajun or Creole seasoning (adjust to taste)
• ½ tsp dried thyme
• ½ tsp dried oregano
• ¼–½ tsp cayenne (optional, for heat)
• 2 bay leaves
• Salt & black pepper, to taste

Liquids

• 4 cups chicken broth (preferably low sodium)
• 1 tsp Worcestershire sauce

To Finish

• 2–3 green onions, sliced
• 2 tbsp fresh parsley, chopped
• Cooked white rice, for serving
• File powder (optional, for serving)

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👩🏽‍🍳 Instructions (Instant Pot)

1️⃣ Make the Roux (Most Important Step)

• Set Instant Pot to Sauté (High).
• Add oil, then whisk in flour.
• Stir constantly for 10–15 minutes until deep brown (like dark chocolate).
  • Don’t rush—this is where the flavor lives.

2️⃣ Build the Flavor

• Add onion, bell pepper, and celery directly into the hot roux.
• Stir 3–4 minutes until softened.
• Add garlic and cook 30 seconds.

3️⃣ Season & Add Proteins

• Stir in paprika, Cajun seasoning, thyme, oregano, cayenne, bay leaves, salt & pepper.
• Add chicken and sausage; stir to coat.

4️⃣ Pressure Cook

• Pour in chicken broth and Worcestershire sauce.
• Cancel Sauté.
• Lock lid → Pressure Cook (High) for 10 minutes.
• Natural release for 10 minutes, then quick release.

5️⃣ Add Shrimp

• Open lid, stir in shrimp.
• Set to Sauté (Low) and cook 3–5 minutes until shrimp are pink and cooked through.
• Taste and adjust seasoning.

6️⃣ Finish & Serve

• Remove bay leaves.
• Stir in green onions and parsley.
• Serve hot over rice.
• Sprinkle file powder at the table, not in the pot.

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🔥 Pro Tips

• Darker roux = deeper flavor (but never stop stirring).
• Chicken thighs > breasts for gumbo (juicier).
• Gumbo tastes even better the next day 🤌
• Never add file powder while cooking—it turns slimy.