Updated February 23, 2026 – Originally published November 3, 2017
Ready for some classic southern Louisiana food? This easy Instant Pot chicken and sausage gumbo is Cajun comfort food at its best. This rich, flavorful soup is packed with spicy Andouille sausage and tender chicken, served over fluffy long-grain rice. The best thing about this easy gumbo recipe is that it’s made in a pressure cooker, dramatically cutting cooking time. So now you can enjoy this classic Cajun dish in under an hour.
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Why This is the Best Instant Pot Gumbo Recipe
‘ll be honest with you. Before now, I’d always been too afraid to make gumbo. It seemed too difficult to get the roux (a mixture of browned flour and oil) just right. I’d hear people talk about how disastrous their gumbo was because the roux went wrong — and they didn’t know until after hours of cooking. So I left it alone and went out for gumbo instead.
That all changed on a trip to New Orleans. During one of my meals, a group of food bloggers, restaurant staff, and locals got to talking about Cajun cuisine, especially gumbo. I was let in on a little secret that is the key to a successful gumbo. It’s all in the roux.
What Is Gumbo? (And What to Expect)
Before you start, it’s worth knowing that authentic gumbo has a soup-like consistency — not a thick stew. It’s meant to be ladled generously over rice, not piled on top of it. If your bowl still shows white rice after ladling on the gumbo, you might not have enough. Don’t be surprised by the brothy texture — that’s exactly right.
There’s also a fun regional debate worth knowing about: Creole-style gumbo (New Orleans) often includes diced tomatoes, while Cajun-style gumbo (rural Louisiana) traditionally does not. This recipe uses diced tomatoes. You can just ignore them for a more traditional Cajun version. Both are delicious.
The New Orleans Roux Secret
On a trip to New Orleans, I had my fill of gumbo. It was some of the BEST gumbo I’ve ever had. Even the airport restaurants served a mean bowl. If you haven’t been to New Orleans, you are truly missing out on some great food and a trip isn’t complete without beignets.
I don’t think there was anything I didn’t like during my week there. You can see some highlights in these Things to Do in New Orleans with Kids and New Orleans Restaurants articles. Another favorite was red beans and rice which by the way is an even easier recipe than this one.
During one of my meals, a group of food bloggers, restaurant staff, and locals started talking about New Orleans food and Cajun cuisine, especially gumbo. I was let in on a little secret that is the key to a successful gumbo. It’s all in the roux.
The roux is the foundation of great gumbo. That mixture of browned flour and oil needs to be just right. The type of fat isn’t critical — I use avocado oil for its high smoke point, but olive oil, lard, or butter all work fine. What matters is color and patience.
Whisk constantly and cook until the roux reaches a dark peanut butter to light milk chocolate color. A lighter peanut butter color is better suited to étouffée; for gumbo, you want deeper color for fuller flavor. This typically takes 6-8 minutes on the Instant Pot sauté setting. Don’t rush it. The deeper the color, the richer the flavor.
Pro tip: If you’re ever unsure, hold a wooden spoon up next to your roux. You want a color well past the spoon color and closer to peanut butter than the wood.
How to Make Chicken and Sausage Gumbo
Ingredients
- 1 pound Andouille sausage, cut into ½” slices
1 pound boneless, skinless chicken thighs, cut into 1–2″ pieces
¼ cup + 1 tablespoon avocado or olive oil
½ cup all-purpose white flour
1 large onion, chopped
1 bell pepper, chopped
3 celery stalks, chopped
4 garlic cloves, minced
1 tablespoon Cajun seasoning
1 tablespoon dried thyme
1½ teaspoons smoked paprika
6–8 cups chicken stock (see note below)
2 cups diced tomatoes, fresh or canned and drained (optional — omit for Cajun-style)
Sea salt and black pepper to taste
3 cups cooked long-grain white rice, for serving
Optional: 1–2 cups sliced okra (fresh or frozen), ½ teaspoon filé powder - Stock note: Use 6 cups for a heartier, thicker gumbo. Use 8 cups for a traditional soup-style gumbo that’s ideal for ladling generously over rice. Both work. It’s a personal preference.
Directions
- Set the pressure cooker to sauté (normal level) and add 1 tablespoon of oil.
- Once the oil is hot, add onion, bell pepper, celery, and garlic. Cook until vegetables are soft, about 5 minutes. Stirring often. Remove vegetables to a plate/bowl.
- Add the sausage to the pot and brown (without the lid) on both sides, for about 5 minutes.
- Remove the sausage to the plate with the vegetables. Be sure to leave oil/drippings in the pan.
- Add the cut-up chicken thighs to the pot and brown on both sides, for about 6 minutes.
- Remove the chicken and add to the plate with the sausage.
- Add the remaining 1/4 cup of oil and flour to the pot. Stir/whisk constantly and cook until the roux is the color of peanut butter, about 6-8 minutes.
- Add chicken broth to the finished roux in the pressure cooker. Whisk until incorporated.
- Add diced tomatoes, cajun seasoning, thyme, smoked paprika, cooked sausage, chicken, and vegetables to the pressure cooker. Stir well to combine.
- Add the pressure cooker lid and bring to pressure.
- Cook on high pressure for 15 minutes on a manual setting and then allow to naturally release for 15 minutes.
- Release any remaining pressure and remove the lid from the pressure cooker.
- Taste the gumbo and add, as needed, sea salt and black pepper.
- To serve: place a 1/2 cup of white rice in a bowl and top with gumbo.
Pressure Cooker Gumbo vs. Stovetop: Time Comparison
Cooking this gumbo recipe in an Instant Pot or pressure cooker is a genuine game-changer. Traditional gumbo simmers for 3–4 hours on the stovetop to develop depth of flavor. With a pressure cooker, you get the same result in under 90 minutes total including prep. The pressurized environment forces liquid deep into the chicken and sausage, creating incredibly tender, flavorful results much faster than any stovetop method.
I use the Instant Pot Programmable 6 Quart Pressure Cooker for this recipe. If you want to make it on the stovetop, simply create the roux over medium-high heat and slow-simmer the gumbo in a Dutch oven or large stock pot for about 1–1.5 hours.
Here are some other Instant Pot Recipes to try:
- Instant Pot Beef Pho – Delicious & Super Easy Pressure Cooker Recipe
- Instant Pot Chicken Enchiladas Casserole
- Easy Cuban Beef Picadillo Recipe
Troubleshooting: Burn Warning
Several readers have encountered the Instant Pot burn warning when making this recipe. Here’s how to avoid it:
- Deglaze thoroughly after adding the chicken broth in step 6 — whisk vigorously and scrape every browned bit from the bottom before sealing the lid.
- Let the pot cool slightly before starting the roux. After browning meat, the pot can be very hot. If it’s above the Normal sauté level, press Sauté again to cycle to a lower setting.
- Adjust the sauté temperature if needed: Press “Sauté,” then press “Adjust” (or press Sauté repeatedly) to toggle between Less, Normal, and More. For roux, Normal is recommended.
If you do get the burn warning, release pressure, scrape the bottom of the pot, and resume. The gumbo usually still turns out great.
How to Change Saute Level on Instant Pot
- Plug in your Instant Pot and press the Sauté button.
- Press the Adjust key to select Normal, More, or Less.
- If you don’t have an Adjust key, press the Sauté button repeatedly to cycle through temperature levels.
Easy Chicken and Sausage Gumbo Recipe Variations
Add okra: Okra is a traditional gumbo ingredient and natural thickener. After pressure cooking and releasing, add 1–2 cups sliced fresh or frozen okra and switch to Sauté mode. Cook for 5–8 minutes until the okra is tender. Avoid cooking okra under pressure. It becomes too soft and gummy.
Add filé powder: A pinch of filé powder (ground dried sassafras leaves) stirred in at the very end is a traditional Cajun finishing touch that adds a subtle earthy flavor and slight thickening.
Add shrimp: Add peeled, deveined shrimp after pressure cooking, during the sauté phase. Cook just 3–4 minutes until pink. They overcook quickly.
Thicker gumbo: Combine 1 tablespoon cornstarch with ¼ cup cold water, stir until smooth, then add to the finished gumbo on sauté mode and stir until thickened.
Spicier: If using spicier sausage, reduce the Cajun seasoning and add back to taste. Add a splash of hot sauce at the end for extra kick.
What to Serve with Instant Pot Gumbo
Gumbo is a complete meal over rice, but traditional Louisiana sides take it over the top:
- Potato salad — A true Cajun classic. Many locals place a scoop directly in their bowl of gumbo.
- Cornbread — Excellent for soaking up the broth.
- French bread — A New Orleans staple alongside any bowl.
- Baked sweet potato — A common side in Cajun country.
Always use long-grain white rice — it holds up best under the gumbo without becoming mushy.
Chicken and Sausage Gumbo Recipe (Instant Pot)
This chicken and sausage gumbo is super easy to make using a pressure cooker. This version does not have okra.
Ingredients
- 1 pound Andouille Sausage, cut into 1/2” slices
- 1 pound boneless, skinless chicken thighs, cut into 1-2” pieces
- 1/4 cup + 1 Tablespoon avocado or olive oil
- 1/2 cup white flour
- 1 Large Onion, chopped
- 1 Bell Pepper, chopped
- 3 Celery Stalks, chopped
- 4 Garlic Cloves, chopped
- 1 Tablespoon Cajun Seasoning
- 1 Tablespoon Dried Thyme
- 1 1/2 teaspoons Smoked Paprika
- 8 cups Chicken Stock
- 2 cups Diced Tomatoes, canned
- Sea Salt and Black Pepper to taste
- 3 cups cooked rice
Instructions
- Set pressure cooker to sauté (normal level) and add 1 tablespoon of oil.
- Once oil is hot, add onion, bell pepper, celery, and garlic. Cook until vegetables are soft, about 5 minutes. Stirring often.
- Remove vegetables to a plate/bowl.
- Add the sausage to the pot and brown (without the lid) on both sides, about 5 minutes. Remove the sausage to the plate with the vegetables. Be sure to leave oil/drippings in the pan.
- Add the cut-up chicken thighs to the pot and brown on both sides, about 6 minutes.
- Remove chicken and add to the plate with the sausage.
- Add the remaining 1/4 cup of oil and flour to the pot.
- Stir/whisk constantly and cook until the roux is the color of peanut butter, about 6-8 minutes.
- Add chicken broth to the finished roux in the pressure cooker. Whisk until incorporated.
- Add diced tomatoes, cajun seasoning, thyme, smoked paprika, cooked sausage, chicken, and vegetables to the pressure cooker. Stir well to combine.
- Add the pressure cooker lid and bring to pressure.
- Cook on high pressure for 15 minutes on the manual setting and then allow to naturally release for 15 minutes.
- Release any remaining pressure and remove the lid from the pressure cooker
- Taste the gumbo and add, as needed, sea salt and black pepper.
To serve: place a 1/2 cup of white rice in a bowl and top with gumbo.
Notes
You can adjust the saute heat level on your Instant Pot with the "adjust" button or by pressing your saute button multiple times.
While cooking your roux, if it becomes clumpy, your chicken and sausage may not have rendered down enough. Add a touch more oil (a teaspoon at a time) and whisk to incorporate.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 355Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 76mgSodium: 914mgCarbohydrates: 25gFiber: 1gSugar: 5gProtein: 20g
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2 quarts of chicken broth was way too much! Not a stew-like consistency like it should be…now trying to figure out how to fix/salvage this dinner. Bummer.
Corn starch and water. Most Instant Pot recipes don’t do well with thick sauces.
Sorry but I’m new to this blog but Gumbo isn’t a stew. My Sister-in-Law is Cajun and makes the best gumbo I’ve ever tasted. She doesn’t use tomatoes in it and it’s very liquidy – like a soup. She ladles it over rice and it’s magnificent.
Nicky, In south Louisiana, tomatoes are not generally used. I make a great gumbo and have never used tomatoes. That said, I have eaten gumbo with tomatoes and loved it.
I actually cook okra down with a can of Rotel to add to my gumbo.
Yes ma’am you are correct. To everyone else out there, for the love of God don’t add tomatoes lol
The gumbo consistency that my family has always made is medium dark roux and a soup-like consistency but of course that all varies from family to family as does the spices they add. I feel like if you have a stew-like consistency, it’s like the train track analogy, you’ve gone too far lol good luck everyone.
Gumbo is not stew-like. It is more like a soup.
The roux helps to thicken the gumbo but gumbo is not a thick stew. Two quarts of stock is not too much.
Made this recipe and it was wonderful. Only addition was some shrimp that I cooked separate (was afraid it would overlook in IP). Corn bread and some brown rice….heaven!
Hmm I’m thinking of trying the shrimp in IP
I was born and reared in Ville Platte (flat land for the non Cajuns. Lil)
1) Okra gumbo uses tomatoes, but we’re not talkin’ traditional, everyday gumbo there. That’s a whole different kind of gumbo…probably good for a whole ‘nother episode!
2) Cajun vs. Creole gumbo is another story. You maybe need to do some research. Paul Prudhomme cooks both (great roux making instructions & pictures of what color your roux should be for which gumbo. Chk your local library)
3) My Mamma, or any self respecting Cajun, would not be using whole wheat flour or avacado oil. Brown rice, forget it (I prefer it, myself, but Mamma won’t hear it from me!)
4) Powdered Sassafras leaves make Gumbo File’ (pronounced feelay). File is on every Cajun’s gumbo table & is sprinkled on bowls of hot gumbo over rice. What few seem to know is that my ancestors used (where the term “file’ gumbo” was derived) file’ to thicken a watery broth when added then simmered awhile. Also, once leftovers are refrigerated overnight, the broth will have thickened. Thus you may have to add broth to leftover gumbo.
Cajun food came from poor, cook with what’s on hand, kitchens, usually with too many mouths to feed and too little $cratch to stretch to do it. When you see a $90+ total for the groceries you’ll need to prepare this dish, well you’re not cooking Cajun.
Sorry to rain on your cooker parade but I’ll give you a roux hint that my sisters (all 4 of them) and families (men, somehow can make great Cajun food. Maybe cuz they aren’t limited by what’s expected of them) have begun using to speed up the process. They all seem to have become converts to premade roux that comes in a jar. Now while I have to say that I prefer to make my own, I cannot tell the difference in their finished gumbos and my own
So please don’t give up, folks. There’s a wonderful world of Gumbo cooking out there w/o breaking your hearts or the bank. I think a jar of roux (which someone else has perfected & you don’t have too) is under $5, in 2018!!! Im sure there’s a number you can call where they’ll instruct you on what you “need” without breaking the bank. I can feed a family of six twice on a big pot of chicken gumbo & white rice TWICE for under $35. Don’t let making a roux hold you back. That’s the easy part. Promise. Search for Gumbo Roux online.
TY! The only thing is I’m trying to avoid the “jars” as much as possible and knowledge allows. All that nasty garbage they add to preserve etc. it is not what I want in my body. A little more time and knowledge and you have the real deal and nothing else. Glad to know the diff. re. Okra since I didn’t have any on hand fresh or freezer; seems re. the freezer just as well. Now I don’t have to run to the store just head to the Kitchen get my bread loaves started and make Gumbo 🙂
Yes!!! My thoughts exactly. Thanks for sharing this! I’m from New Orleans and family from Gonzales & Prairieville!! Roux is the easy part you just have to be patient.
One quart of chicken broth was more than enough. Why does your recipe ask for two? Did I do something wrong? My gumbo came out delicious using one quart.
I might have missed this part but is the chicken skinless and De boned?
Is it 2 cups fresh diced tomatoes or canned tomatoes? I wasn’t sure and just used canned, but drained, since that’s what I have used in other gumbo type recipes. Thanks!
Made it tonight for a warming Halloween dinner vs the usual chili. Modified recipe for our tastes, (1/2 onion and 2x the green pepper) and it was perfect! I don’t like my veggies really soft so I barely cooked them in step 9, just a couple of minutes. They cooked up fine during the pressure cooking.
I think it was a bit soupy and would make it with less chicken stock next time but my wife liked it soupy so to each is own. Next time I think I’ll try 1.5 qrts. Served with corn bread corn ? and it was a popular meal with the whole family. Thanks!
Not a cook here by any stretch, but have eaten my share of gumbo (Home Made by Cajuns as well as Cajun wana bees and in some nice restaurants. Most of the time it has a muddy water look to it and tastes great! If you pour it over rice and still tell that the rice was white it’s not dark enough!
Great point Ben! Here in cajun country we either have baked sweet potatoes or potato salad with our gumbo. Thanks for the recipe Nicky, can’t wait to try it.
Yummy the sweet potatoes sounds like a great companion!
Sorry, maybe I just didn’t catch it but are you cooking it in the IP on high or low for 15 minutes?
So I am not much of a cook and this took a lot longer than it would take for most people, I am sure, but I am slow at cutting veggies etc. The end result was probably one of the best meals I have made. My husband loved it too and as a plus, I have tons of leftovers to freeze and enjoy at another time. Thanks for the recipe!
5 minutes is not long enough to make a proper roux! I agree with those who don’t put tomatoes in gumbo.
I guess it may be a matter of preference, Roux for gumbo needs to be darker than peanut butter, closer to fudge. That is when the flavor really comes out.
One should have several shades of roux in one’s Cajun or creole food vocabulary. Many Gulf Coast Cajuns will tell you, the lighter the roux, the darker the meat. (Game, duck, etc.). The darker the roux, the lighter the meat. (Chicken, fish, shell fish.). Be careful with darker roux. In burns in a flash. Don’t forget a little gumbo file, the ground leaves of the sassafras tree.
Thanks for your advice Don. I didn’t know that about the lightness/darkness corresponds to the type if meat. I will definitely remember that. I’ve burnt my fair share of roux.
Definitely. I always wear dark brown shoes so as I stir the roux I’m checking to get a color match ???? with my shoes. Peanut butter is a good color for an etouffee but too light for a gumbo-
-New Orleans native
I measured it according, but with 1/4 cup oil and the 1/2 cup flour , the roux came out like cookie dough. I added more oil…but still its not smooth like your pic.
Would love to try cooking gumbo in my instant Pot. I do a dark roux in the oven. Do you think if I made the roux separately and added it along with everything else it would do ok under pressure?
15 minutes prep time? Ha ha!
2 quarts of chicken stock! Lot of liquid. Otherwise it was good. I also added shrimp.
So happy to hear you enjoyed the recipe Mary. How much liquid did you use in your version? We like our gumbo a little soupier, so I’m curious how you recreated this for your family.
Hi, I’ve made gumbo for most of my 60 years. My husband introduced me to the “roux in a jar”. This stuff is AMAZING! The chicken and sausage gumbo tasted exactly like my grandmother’s recipe and was so much easier because you don’t have to stand around waiting for the peanut butter color. Will leave a link- I am not affiliated in any way nor do i make any money off of any clicks from this post. Just sharing something that has made gumbo making an absolute breeze.
Oh and don’t forget the potato salad. No true Cajun woman would serve gumbo without it. A lot of us place a scoop in our gumbo. Another must is using long grain rice.
First: if there are tomatoes in your gumbo, your cook is from New Orleans.
Second: your okra should cook down so much it thickens the gumbo and is unrecognizable.
Third: my favorite Roux mix is by Tony Chacheres as is my favorite Cajun seasoning.
Fourth: Long grain rice, always!
Fifth: best made with the remains of a Cajun Fried Turkey and mild Manda Sausage
What am I doing wrong? The last few times I’ve made this I get the burn warning on my IP. I think it’s from making the roux and even when I scrape the bottom of the pan I get this. I’m worried that I’m either not using enough oil or using too much flour. When I add it all in it just makes a very thick clump rather than a creamy roux. Once I get the burn it never comes to pressure but once I release pressure it’s cooked enough and tastes good but it’s just annoying that keep happening. Help, how do I do it with out getting that stupid burn warning?
last time i made this, this happened to me! i noticed when i put the olive oil in, it basically disappeared because the bottom of the pot was too hot, making my flour clump up too! i’m going to try again and maybe let the pot cool down before starting my roux or cooking my meats separate! i hope this helps!
I made the gumbo last Sunday and my family loved it. I’m making it gain this weekend for a gathering, it is soupy with 2qt of soup but my family likes it soupy. Just like the other person, when I was making the roux it came out clumpy. Hoping it will not do that again. Follow exactly the measurements.
This gumbo recipe sounds amazing! I can relate to being intimidated by roux. But the pressure cooker makes it a breeze. Have you tried adding a splash of hot sauce for extra kick? And what’s your favorite thing to do in NOLA besides eating?
If you wanted to add okra to it, how much would you recommend adding to the dish whilst avoiding any risks of a burn warning or other issues?