Instant Pot Gumbo Soup Recipe

Let me tell you, finding weeknight dinners that are both exciting for the taste buds and align with our health goals can feel like searching for a culinary unicorn. That’s why I was absolutely thrilled when I stumbled upon this Instant Pot Gumbo Soup recipe. My family, always eager for something new, especially when it promises bold flavors, was instantly intrigued. And let me just say, this recipe delivered and then some! From the first whiff of smoky sausage and savory spices filling the kitchen, I knew we were in for a treat. The Instant Pot magic made it incredibly simple to throw together, and within an hour, we were ladling out bowls of this hearty, flavorful, and surprisingly healthy gumbo soup. Even better? It’s completely Whole30 and gluten-free, meaning it ticks all the boxes for those of us mindful of dietary restrictions without sacrificing a single ounce of deliciousness. The kids devoured it, my husband raved about the depth of flavor, and I felt fantastic knowing we were enjoying a nourishing and satisfying meal packed with vegetables and lean protein. If you’re looking for a recipe to spice up your dinner routine, impress your family, and keep you feeling good, look no further. This Instant Pot Gumbo Soup is a game-changer.

Ingredients

Here’s everything you’ll need to create this incredible Instant Pot Gumbo Soup:

• 2 Tbsp. olive oil
• 12 oz. smoked sausage, sliced (for Whole30, use Aidells Chicken & Apple Sausage)
• 1 lb. chicken breasts, seasoned with creole seasoning
• 1 cup yellow onions, diced
• ½ cup celery, sliced
• 2 Tbsp. bacon fat (optional, but highly recommended for flavor!)
• 1 ½ cups red bell pepper, roughly chopped
• 1 Tbsp. garlic, minced
• 2 bay leaves
• 15 oz. stewed tomatoes
• 15 oz. tomato sauce
• 4 cups beef stock
• 1 Tbsp. creole seasoning (we recommend Tony Chachere’s)
• 12 oz. okra, sliced into ¾-inch pieces
• 12 oz. small shrimp (60/80 count)
• ¼ cup green onions, sliced
• 1 Tbsp. parsley, finely chopped

Instructions

Follow these simple steps to whip up a batch of this amazing Instant Pot Gumbo Soup:

1. Sauté the Sausage: Turn your Instant Pot to the “Sauté” setting. Once the pot is hot, add 1 tablespoon of olive oil and the sliced smoked sausage. Brown the sausage thoroughly on both sides, ensuring to develop a nice color and flavor. This step is crucial for building the depth of the gumbo. Remove the browned sausage from the Instant Pot and set it aside.
2. Sear the Chicken: Keep the Instant Pot on the “Sauté” setting. Add the remaining 1 tablespoon of olive oil and the chicken breasts that have been seasoned with creole seasoning. Sear the chicken on both sides for about 3-4 minutes per side. The goal here is not to cook the chicken through, but to get a beautiful brown crust and lock in the juices. Remove the seared chicken from the Instant Pot and set it aside with the sausage.
3. Sauté Aromatics: Do not drain or wipe out the Instant Pot! All those flavorful browned bits stuck to the bottom (fond) are gold! Add the diced onions and sliced celery to the pot. If using, add the bacon fat now for an extra layer of smoky richness. Cook the onions and celery for about 5 minutes, or until they begin to soften and become translucent. Stir occasionally, scraping up any browned bits from the bottom of the pot – this is called deglazing and it adds incredible flavor to your gumbo.
4. Add Peppers and Garlic: Introduce the roughly chopped red bell peppers and minced garlic to the pot. Cook for another 3 minutes or so, until the peppers soften slightly and the garlic becomes fragrant. Be careful not to burn the garlic.
5. Pressure Cook the Soup: Return the seared chicken breasts to the Instant Pot. Add the bay leaves, stewed tomatoes, tomato sauce, beef stock, creole seasoning, and sliced okra. Stir everything together well to combine all the ingredients and flavors. Lock the Instant Pot lid securely and ensure the valve is set to “Sealing.” Cook at high pressure for 15 minutes.
6. Release Pressure and Shred Chicken: Once the 15-minute cook time is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes of natural pressure release, carefully quick-release any remaining pressure according to your Instant Pot manufacturer’s instructions. Once the pressure is fully released and the safety valve has dropped, carefully remove the lid. Take out the chicken breasts and bay leaves from the pot and place them in a separate bowl. Using two forks, shred the chicken into bite-sized pieces. Discard the bay leaves.
7. Cook the Shrimp: Add the shrimp to the Instant Pot and stir them into the hot soup. Return the lid to the Instant Pot (you don’t need to lock it or pressure cook). Allow the shrimp to cook in the residual heat of the soup for at least 5 minutes, or until they are opaque and pink, indicating they are cooked through. Be careful not to overcook the shrimp, as they can become rubbery.
8. Combine and Serve: Return the browned sausage and shredded chicken to the Instant Pot. Add the sliced green onions and finely chopped parsley. Mix everything together gently to combine all the elements and flavors. Allow the gumbo soup to sit for a few minutes to let the flavors meld together even further. Serve hot and enjoy! For Whole30 compliance, serve with cauliflower rice. For a non-Whole30 option, serve with traditional white rice.

Nutrition Facts

This recipe makes approximately 12 servings.

• Serving Size: 1 serving
• Calories: 223 kcal

Note: Nutritional information is an estimate and may vary based on specific ingredients and brands used.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

How to Serve

This Instant Pot Gumbo Soup is incredibly versatile and can be served in a variety of delicious ways. Here are some ideas:

• Classic Style: Serve in bowls as a hearty and satisfying soup. This is perfect for a cozy weeknight dinner or a casual weekend gathering.
• Over Rice (or Cauliflower Rice for Whole30): Spoon generous servings of the gumbo soup over cooked white rice for a traditional gumbo experience. For a Whole30 and low-carb option, serve over fluffy cauliflower rice. The rice soaks up the flavorful broth beautifully.
• With a Side of Cornbread (Non-Whole30): For a truly Southern meal, pair your gumbo soup with warm, buttery cornbread. The sweetness of the cornbread complements the savory and spicy gumbo perfectly.
• Garnished with Extra Green Onions and Parsley: Before serving, sprinkle a bit more fresh green onions and parsley on top of each bowl for added freshness and visual appeal.
• With a Dollop of Hot Sauce (Optional): If you like a little extra heat, offer a bottle of your favorite hot sauce on the side for those who want to kick up the spice level.
• As Leftovers: This gumbo soup is even more flavorful the next day! Store leftovers in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.

Additional Tips for Perfect Instant Pot Gumbo Soup

Want to take your Instant Pot Gumbo Soup to the next level? Here are five helpful tips:

1. Don’t Skip the Browning! Browning the sausage and searing the chicken are not just for looks – they are essential for building deep, rich flavor in your gumbo. The Maillard reaction that occurs during browning creates complex flavors that you can’t achieve by simply simmering ingredients. Take the extra few minutes to brown these components, and you’ll be rewarded with a much more flavorful soup.
2. Embrace the Fond: As mentioned earlier, the browned bits stuck to the bottom of the pot after sautéing the sausage and chicken (the fond) are flavor bombs! Don’t wipe them away. When you sauté the onions and celery, make sure to scrape up these browned bits with your spoon or spatula. This deglazing process incorporates all that concentrated flavor into the base of your gumbo.
3. Spice it Up (or Down): Creole seasoning can vary in spice level. If you are sensitive to heat, start with a slightly smaller amount of creole seasoning and taste as you go. You can always add more later to reach your desired spice level. For those who love extra heat, consider adding a pinch of cayenne pepper or a dash of hot sauce directly to the gumbo while it’s cooking.
4. Fresh Okra vs. Frozen Okra: Fresh okra, when in season, is fantastic in gumbo. However, frozen okra is a perfectly acceptable and convenient substitute, especially if fresh okra is not readily available. If using frozen okra, you can add it directly to the Instant Pot without thawing. Some people prefer to roast or sauté fresh okra beforehand to reduce any potential sliminess, but in this Instant Pot method, the pressure cooking helps to break down the okra and minimize sliminess.
5. Adjust the Consistency: If you prefer a thicker gumbo soup, you can remove a cup or two of the soup after pressure cooking and blend it with an immersion blender or in a regular blender (carefully, when hot!). Then, stir the blended portion back into the pot. This will create a richer, creamier texture without adding any flour or thickeners, keeping it Whole30 and gluten-free. Alternatively, if you find the gumbo too thick, simply add a bit more beef stock to reach your desired consistency.

FAQ About Instant Pot Gumbo Soup

Here are some frequently asked questions about making this delicious Instant Pot Gumbo Soup:

Q1: Can I make this gumbo soup ahead of time?

A: Absolutely! In fact, gumbo soup often tastes even better the next day as the flavors have more time to meld together. You can prepare the entire soup ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through.

Q2: Can I freeze this Instant Pot Gumbo Soup?

A: Yes, this gumbo soup freezes beautifully! Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. For best results, remove as much air as possible when freezing. Gumbo soup can be frozen for up to 2-3 months. Thaw overnight in the refrigerator or use the defrost setting on your microwave. Reheat thoroughly before serving. Keep in mind that the texture of the shrimp might change slightly after freezing and thawing, but the flavor will remain delicious.

Q3: I don’t have smoked sausage. Can I use regular sausage?

A: While smoked sausage is traditional in gumbo and adds a signature smoky flavor, you can substitute it with other types of sausage if needed. Andouille sausage is another classic choice for gumbo and will provide a similar smoky and spicy flavor. If you can’t find smoked or andouille sausage, you can use another type of flavorful sausage, such as Italian sausage or even chorizo, but the flavor profile will be slightly different. To compensate for the lack of smokiness, you could consider adding a dash of smoked paprika to the soup.

Q4: Can I use chicken thighs instead of chicken breasts?

A: Yes, you can definitely use chicken thighs instead of chicken breasts. Chicken thighs are fattier and tend to be more flavorful than chicken breasts, and they stay moist during pressure cooking. You can use boneless, skinless chicken thighs or bone-in, skin-on thighs (you’ll just need to remove the bones and skin after cooking and before shredding). Chicken thighs will add a richer flavor to the gumbo soup.

Q5: I’m allergic to shrimp. Can I make this gumbo without it or substitute it?

A: Yes, you can easily make this gumbo without shrimp. Simply omit the shrimp from the recipe. The gumbo will still be delicious with the sausage and chicken. If you want to add another protein in place of the shrimp, you could consider adding diced cooked ham, crawfish tails (if available), or even more chicken or sausage. You could also add a can of drained and rinsed white beans or kidney beans for a vegetarian protein boost (though this would no longer be Whole30 compliant).

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