Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: One Normal Portion
- Calories: 223 kcal