Instant Pot Chicken and Sausage Gumbo Recipe | Quick & Flavorful
If you’re craving a taste of Creole cuisine without the hours of simmering, this Instant Pot Chicken and Sausage Gumbo is the perfect recipe for you. It’s packed with bold flavors and comes together quickly, making it ideal for a weeknight dinner. Let’s dive into how to make this delicious gumbo in no time!
Table of Contents
The Best Instant Pot Chicken and Sausage Gumbo Recipe
Notes on Ingredients
The key to this gumbo’s rich flavor lies in its ingredients. Using skinless, boneless chicken thighs ensures tender, juicy meat, while andouille sausage adds a smoky kick. Fresh vegetables like onion, green bell pepper, and celery bring a classic depth of flavor. Don’t forget the okra, which helps to thicken the gumbo naturally. A mix of spices including black pepper, cayenne, thyme, and Creole seasoning infuses the dish with authentic Southern taste.
How to Make Instant Pot Chicken and Sausage Gumbo
- Prep the Ingredients: Start by chopping the chicken thighs into bite-sized pieces and slicing the andouille sausage. Dice the onion, bell pepper, and celery, and mince the garlic.
- Sauté the Meat: Turn on your Instant Pot and select the Sauté function. Add 1 tablespoon of vegetable oil, then cook the chicken and sausage for about 6 minutes. Remove the meat and set it aside.
- Make the Roux: Add 1/2 cup of vegetable oil and flour to the pot, whisking constantly until the roux reaches a peanut butter color, which should take about 10 minutes.
- Cook the Vegetables: Stir in the onion, bell pepper, celery, and garlic, and cook for another 5 minutes, ensuring you stir continually to prevent burning.
- Combine and Cook: Turn off the Instant Pot. Add the chicken broth, diced tomatoes, sliced okra, and all the seasonings. Stir in the cooked chicken and sausage, then close and lock the lid. Select high pressure and set the timer for 4 minutes.
- Release and Serve: Once the cooking time is up, use the quick-release method to release the pressure. Serve the gumbo immediately over rice and garnish with chopped flat-leaf parsley if desired.
How to Serve Instant Pot Chicken and Sausage Gumbo
Serve this hearty gumbo over a bed of steamed white rice. For a true Creole experience, pair it with a side of cornbread or a simple green salad. Garnish with fresh parsley for a touch of color and added freshness.
How to Store Instant Pot Chicken and Sausage Gumbo
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the gumbo in individual portions for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if needed to reach the desired consistency.
FAQs About Instant Pot Chicken and Sausage Gumbo
Can I use other types of sausage?
Yes, you can substitute andouille sausage with kielbasa or any other smoked sausage. However, the flavor profile may change slightly.
Can I make this recipe without an Instant Pot?
Absolutely! You can follow the same steps using a heavy-bottomed pot on the stove, adjusting the cooking times accordingly.
What can I use instead of okra?
If you don’t have okra, you can use file powder as a thickener or simply enjoy a slightly thinner gumbo.
Is this gumbo very spicy?
The gumbo has a mild to moderate heat level. You can adjust the cayenne pepper to suit your spice preference.
Instant Pot Chicken and Sausage Gumbo
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ pounds skinless boneless chicken thighs, chopped into bite-sized pieces
- ½ pound andouille sausage sliced
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 medium onion chopped
- 1 green bell pepper chopped
- 2 stalks celery chopped
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 1 14.5 ounce can diced tomatoes
- 1 ½ cups sliced okra
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon Creole seasoning
- 1 teaspoon Worcestershire sauce
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 1 tablespoon oil, chicken, and sausage to the pot; cook for 6 minutes. Remove meat with a slotted spoon and set aside. Add 1/2 cup oil and flour to the pot. Whisk until roux is the color of peanut butter, about 10 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn the pot off.
- Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot. Stir in cooked chicken and sausage. Close and lock the lid. Select high pressure according to manufacturer’s instructions and set the timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Serve immediately.
Enjoy making and savoring this delicious Instant Pot Chicken and Sausage Gumbo, a dish that’s sure to become a favorite in your household!
