Instant Pot Louisiana Gumbo with Chicken and Shrimp is a dish that brings warmth and comfort with every spoonful. Growing up, many families would gather around the table, enjoying a bowl of this hearty gumbo on chilly nights. It’s a recipe that tells a story of tradition and community. The spicy, savory aromas wafting through the kitchen invite everyone to come together and share a meal that speaks of home and southern charm. What makes this gumbo worth trying? It’s not just about the flavors; it’s about creating memories with loved ones. With the Instant Pot, you can whip up this delicious meal quickly and easily, ensuring that even a busy weeknight can end with something special.
Why Make This Recipe
This Instant Pot Louisiana Gumbo is special for many reasons. First and foremost, it’s incredibly easy to make. With the busy lives we all lead, having a recipe that comes together quickly without sacrificing flavor is essential. The Instant Pot makes cooking this gumbo a breeze. You can toss in your ingredients, set the timer, and let the machine do the work while you relax or catch up on other tasks.
The ingredients are simple and accessible, yet they create a rich and satisfying flavor profile that will make your taste buds dance. The combination of chicken and shrimp offers a delightful mix of textures and tastes, making each bite interesting. Families love this recipe because it feeds a crowd and is perfect for gatherings. Plus, it allows for personal touches; everyone can add their favorite hot sauces or spices.
For many, cooking gumbo is a labor of love that holds deep cultural roots. It connects you to a vibrant culinary history filled with African, French, and Spanish influences. By making this gumbo, you’re not just preparing a meal; you’re participating in a tradition that celebrates togetherness and joy.
How to Make Instant Pot Louisiana Gumbo with Chicken and Shrimp
Making this delicious gumbo is easier than you might think! First, you will start by preparing your ingredients. Chop the onions, bell peppers, celery, and garlic. As you dice the vegetables, notice how vibrant the colors are—this is the soul of your gumbo!
Once you’re ready, you will set your Instant Pot to ‘Sauté’ mode. The warmth from the pot and the vegetable oil will create a comforting aroma as you add your chopped veggies. Stir them around for about five minutes until they become soft and fragrant. This is the base of your gumbo, and it’s where the magic begins.
Next, add the diced chicken thighs. Watch as they start to brown and turn golden, releasing savory scents that will fill your kitchen. After the chicken is nicely cooked, it’s time to pour in the diced tomatoes and chicken broth, along with the Cajun seasoning and bay leaf. Letting these flavors come together is where the gumbo really starts to shine.
Once everything is in the pot, close the lid and set it to ‘Manual’ on high pressure for just 10 minutes. As it cooks, you’ll enjoy the anticipation of that delicious gumbo waiting for you. When it’s done, do a quick release of the pressure and stir in the shrimp. The shrimp will turn a lovely pink as they cook in the residual heat, perfectly tender and juicy.
After a brief resting period of about five minutes, your gumbo will be ready. Serve it hot, over a bed of fluffy rice if you wish. The vibrant colors of the dish, with bits of green from the seasoning and shrimp, make for a beautiful presentation. Each bowl gives off delicious steam, inviting everyone to dig in and enjoy.
Ingredients
- 1 lb chicken thighs, diced: Chicken thighs are flavorful and juicy. They stay tender during cooking, making them a great choice for gumbo. You can substitute with chicken breasts if preferred, but thighs add more richness.
- 1 lb shrimp, peeled and deveined: Shrimp brings a delightful ocean flavor. They cook quickly and add a nice texture. You could also use crawfish or crab for variation.
- 1 onion, chopped: The onion builds the base flavor of your gumbo, adding sweetness and depth.
- 1 green bell pepper, chopped: Bell peppers add crunch and sweetness. A red or yellow bell pepper can be substituted for a slightly different taste and color.
- 2 celery stalks, chopped: Celery adds freshness and a lovely crunch. It can be left out if you aren’t a fan.
- 4 cloves garlic, minced: Garlic adds a wonderful aroma and savory flavor to your dish.
- 1 can (14.5 oz) diced tomatoes: Tomatoes bring acidity and balance, making the gumbo vibrant. Fresh tomatoes can be used if you prefer.
- 4 cups chicken broth: Broth provides the liquid base and essential flavor. Vegetable broth can be used for a lighter version.
- 2 tablespoons Cajun seasoning: This gives your gumbo its signature spicy kick. Feel free to adjust the amount to suit your taste or use a homemade blend.
- 2 tablespoons vegetable oil: Oil helps to sauté the vegetables and prevents sticking. Olive oil can be a good alternative.
- 1 bay leaf: Adds a subtle, aromatic flavor. Remember to remove it before serving, as it is not edible.
- Salt to taste: Enhances all the other flavors. You can replace it with a low-sodium option for health needs.
- Green onions, for garnish: They add a fresh taste and a pop of color on top.
- Optional: cooked rice: Rice is traditional for serving gumbo. You can also use quinoa or cauliflower rice for a different base.
Directions
- Set the Instant Pot to ‘Sauté’ mode and heat the vegetable oil. Wait until the oil is hot, but not smoking.
- Add the chopped onion, bell pepper, celery, and garlic. Stir frequently and sauté until the vegetables are soft, about 5 minutes. You’ll love the smell of these veggies as they start to cook—this is the smell of good food!
- Add the diced chicken and cook until browned. Make sure to stir occasionally to prevent sticking. This step adds color and flavor to the dish.
- Stir in the diced tomatoes, chicken broth, Cajun seasoning, bay leaf, and salt. Mix everything well to combine. Feel free to taste a bit of the broth for seasoning—this is a great moment to adjust to your liking!
- Close the lid and set the Instant Pot to ‘Manual’ on high pressure for 10 minutes. Ensure the valve is sealed tightly. While it cooks, take a moment to enjoy the aromas filling your kitchen.
- Once done, do a quick release of the pressure. Be careful of the steam that escapes—give it a moment to settle.
- Stir in the shrimp. They will cook quickly in the hot soup. Let them sit for about 5 minutes until they turn pink.
- Serve hot, over rice if desired, and garnish with green onions. Ladle it into bowls and enjoy the comforting warmth of this gumbo!
How to Serve Instant Pot Louisiana Gumbo
This gumbo is versatile when it comes to serving. You can put the gumbo over white or brown rice for a filling meal. Some like to serve it with crusty bread on the side, perfect for dipping. Add a fresh green salad to balance the meal.
Pair it with a refreshing iced tea or a light beer to complement the spices. It’s a wonderful dish for casual weeknight dinners, family gatherings, or even special occasions. You can also enjoy it during the cold winter months when you crave something warm and comforting. For a fun twist, invite friends over for a gumbo night where everyone can customize their bowl!
How to Store Instant Pot Louisiana Gumbo
Leftovers from this gumbo are just as delicious! Store any leftover gumbo in an airtight container in the fridge for up to three days. You can reheat it on the stovetop or in the microwave. If reheating in the microwave, use a microwave-safe bowl and cover it loosely to avoid splatters.
If you want to keep it longer, you can freeze the gumbo. Just make sure it cools completely before transferring it to freezer-safe containers. It can last for up to three months in the freezer. To reheat, thaw it overnight in the fridge and then warm it on the stovetop. If desired, you could add a little broth while reheating to ensure it’s not too thick.
Tips to Make Instant Pot Louisiana Gumbo
- Don’t rush the sauté step. Taking time to properly cook your vegetables really enhances the flavor.
- Use good-quality broth. This makes a significant difference in the overall taste of the gumbo.
- Go easy on the Cajun seasoning first. Taste as you go, and adjust according to your preference for spiciness.
- Don’t forget to remove the bay leaf before serving! It’s not safe to eat and may leave an unpleasant taste.
- Garnish generously. A sprinkle of green onions adds flavor and a beautiful touch to your dish.
Variation
- Seafood Swap: Besides shrimp, try adding crab or mussels. This adds even more seafood flavor to your gumbo.
- Spice it Up: If you like it hotter, add diced jalapenos or cayenne pepper to the mix. Just a little can really amp up the heat level!
- Vegetarian Option: Substitute chicken with more vegetables like mushrooms and zucchini, and use vegetable broth for a tasty vegan-friendly gumbo.
FAQs
Q: Can I make Instant Pot Louisiana Gumbo ahead of time?
Absolutely! You can make the gumbo a day ahead and simply reheat it when you are ready to serve. The flavors often deepen overnight, making it even more delicious.
Q: What’s the best way to reheat it?
The best way to reheat gumbo is on the stovetop. Just warm it over low heat, stirring occasionally. You can add a splash of broth or water to loosen it if it’s become too thick.
Q: Can I use a different protein like turkey or beef?
Yes, you can swap out chicken for turkey or even a beef sausage. Just remember to adjust your cooking time as different proteins may require different cooking times.
Enjoy making your Instant Pot Louisiana Gumbo with Chicken and Shrimp! It’s a dish that not only nourishes the body but also warms the heart, making it a wonderful meal to share with family and friends.
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Instant Pot Louisiana Gumbo with Chicken and Shrimp
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A comforting and flavorful gumbo made with chicken and shrimp, perfect for family gatherings and chilly nights.
Ingredients
- 1 lb chicken thighs, diced
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 tablespoons Cajun seasoning
- 2 tablespoons vegetable oil
- 1 bay leaf
- Salt to taste
- Green onions, for garnish
- Optional: cooked rice for serving
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the vegetable oil.
- Add chopped onion, bell pepper, celery, and garlic; sauté until soft, about 5 minutes.
- Add diced chicken and cook until browned, stirring occasionally.
- Stir in diced tomatoes, chicken broth, Cajun seasoning, bay leaf, and salt; mix well.
- Close the lid and set to ‘Manual’ on high pressure for 10 minutes.
- Do a quick release of the pressure and stir in shrimp; let sit for about 5 minutes until shrimp turns pink.
- Serve hot over rice if desired and garnish with green onions.
Notes
Leftovers can be stored in an airtight container for up to three days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg
Keywords: gumbo, chicken, shrimp, instant pot, comfort food, Cajun, Southern, easy, quick