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Apr 6, 2018 · Make Mouthwatering Louisiana Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): a hearty Southern pot of love packed with deep smoky-spicy Cajun, Creole flavors and rich aromas. Feed your crowd with this delicious party favorite – not just for Mardi Gras!
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- Main Course
- Ingredients and Substitutions
- How to Make Gumbo in The Instant Pot
- Tips For The Best Instant Pot Gumbo
- Storing and Reheating
- Can You Freeze Gumbo?
- More Instant Pot Comfort Food Recipes
- Meal Prep Tools For This Recipe
Olive oil – use any neutral cooking oil such as avocado or canola oil.Sausage – andouille sausage is typically used, but it can be pretty spicy. Feel free to use any kind of sausage you prefer, as long as it’s in a casing and not bulk ground or breakfast sausage.Yellow onion – white onion or shallots would also be good here.Celery – carrot can be used instead.Step 2: Sauté the sausage.
Turn the Instant Pot to saute mode, and saute the sausage until browned. Remove the sausages and slice them up on a cutting board.
Step 3: Add everything else to the Instant Pot.
Add sausage back to Instant Pot, then add in remaining ingredients in the order in which they are listed, except for rice, cornstarch slurry and parsley.
Step 4: Cook on high pressure.
Set the valve to seal, and press the manual pressure cook button. Cook on high for 5 minutes. While the gumbo cooks, make the rice and whisk the cornstarch and water to make a cornstarch slurry.
Here are some of my tips for making the best Louisiana gumbo in the Instant Pot: 1. Use spicy sausage: This will ensure you get that classic gumbo flavour! 2. Don’t skimp on the veggies: Add in the Cajun cuisine ‘holy trinity of veggies’ – onions, bell peppers and celery. 3. Add everything in order: This is key to making sure the gumbo cooks proper...
Allow this gumbo Instant Pot recipe to cool before transferring the leftovers to a sealed container or individual meal prep bowls. Store in the fridge for 3 to 4 days, either separately or combined with the cooked rice. Reheat on the stovetop or in the microwave until warmed through, stirring occasionally.
Yes! You can definitely freeze this Instant Pot gumbo. For best results, store the gumbo and rice in separate containers. Gumbo will last for up to 6 months in the freezer, while the rice will only stay fresh for about 1 month. With that in mind, you may want to make a fresh batch of rice just before serving instead of using defrosted frozen rice. ...
Grab some glass meal prep bowlsif you plan on turning this gumbo into your weekly lunches.I get my sausages made of premium Ontario pork from Butcher Box,conveniently delivered to me frozen.Freeze this recipe in glass microwave-safe bowlsif you’d like to store the leftovers.- Main Course
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Apr 12, 2024 · 4 Comments. Jump to Recipe. This Instant Pot Gumbo is made with all the classic Cajun flavors but made in the Instant Pot rather than on the stovetop. You’re going to love how simple and tasty it is! Don’t have an Instant Pot? No problem. We’ve included instructions for stovetop cooking in the recipe card. Why You’ll Love It.
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PERFECT for a frigid night or a summer’s day! Here’s How I Made It!: “Gumbo” literally means “okra.” So we’ll be wanting to use some. Take a frozen box of it (even better if it’s pre-cut)… …and because it’s as frozen as I am at the time of writing this recipe, you’re gonna wanna thaw it out.
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Oct 11, 2020 · Prep Time: 10 minutes. Cook Time: 55 minutes. Total Time: 1 hour 5 minutes. This Awesome Instant Pot Gumbo is one of the best gumbos I have ever had! It takes a while to cook, but it is oh so good! Ingredients. White Rice. 1 1/2 cups water. 1 cup long grain enriched white rice, rinsed. Gumbo.
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- Cajun Creole
Feb 8, 2020 · Learn to make Instant Pot Gumbo with detailed step by step method. This easy Instant Pot chicken, sausage shrimp Gumbo gets ready under 30 minutes and tastes best with rice.
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Apr 4, 2024 · Instant Pot Gumbo is so easy to make! Loaded with sausage, chicken, and shrimp, this gumbo is BURSTING with creole flavors! See gluten free substitutions in recipe notes.
