Instant Pot Gumbo {Super Easy}
This Instant Pot Gumbo with sausage and shrimp is made with Cajun spices in a rich tomato and bell pepper based broth, served with rice.
Servings: 8 servings
Calories: 453kcal
Ingredients
- 1 tbsp olive oil
- 1 lb sausage
- 1 yellow onion, diced
- 3 stalks celery, diced
- 1 red pepper, diced
- 1 lb frozen shrimp (do not thaw)
- 2 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tsp thyme
- 1 (796mL) can diced tomatoes
- 1/2 cup beef broth
- 1/2 tsp each salt & pepper
- Fresh parsley, for garnish
Rice
- 3 cups water
- 2 cups white rice
- 1 tsp butter
- 1 pinch salt
Cornstarch slurry
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Turn Instant Pot to saute mode. Saute sausage until browned, about 2-3 minutes. Turn off saute mode, remove sausages from heat and slice them on a cutting board.
- Add sausage back to Instant Pot, then add in remaining ingredients in the order in which they are listed, except for rice, cornstarch slurry and parsley.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Meanwhile, cook ingredients under the rice heading in a rice cooker or on the stovetop. Mix cornstarch and water together in a small bowl.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Turn Instant Pot back to saute mode, then stir in cornstarch. Saute mixture for 3-4 minutes until thickened. Serve in large bowls, add rice and garnish with parsley, then serve and enjoy.
Video
Notes
If you’re not a fan of seafood, leave out the shrimp and add in more sausage or another protein like chicken.
Use a spicy sausage for that classic gumbo flavour.
Stir in the cornstarch slurry at the end to thicken the gumbo.
Store the leftovers in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.
Freeze this recipe for up to 6 months. Defrost in the fridge overnight and reheat as normal.
Nutrition
Calories: 453kcal | Carbohydrates: 45g | Protein: 25g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 185mg | Sodium: 897mg | Potassium: 565mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1581IU | Vitamin C: 33mg | Calcium: 147mg | Iron: 4mg