Instant Pot Chicken Gumbo

This Instant Pot chicken gumbo is a comforting one-pot meal made with chicken thighs, andouille sausage, peppers, tomatoes, and a truly Creole blend of spices. It can also be made in the slow cooker.

Two bowls of Instant Pot chicken gumbo in a metal tray with spoons, some cubes of bread, and chopped parsley sprinkled on top.

There’s really no reason to not make this chicken gumbo. It’s a comforting, satiating, one-pot dinner loaded with chicken, sausage, peppers, and tomatoes with a spicy (but not too spicy) Creole accent that can be made in less than an hour in your pressure cooker or Instant Pot. Or you can simply let it simmer all day on the stovetop or in the slow cooker.–Angie Zoobkoff

Creole Chicken Gumbo

  • Quick Glance
  • (3)
  • 30 M
  • 3 H, 30 M
  • Serves 6 to 8
5/5 - 3 reviews
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In a large pot over medium heat, whisk together the oil and flour, and cook until the mixture turns golden brown, 8 to 10 minutes.

Stir in the bell peppers, celery, garlic, onion, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a large pinch each of salt and pepper. The roux will bubble and thicken up immediately into a paste that coats the vegetables.

Continue to cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 8 minutes.

Stir in the broth, sausage, and chicken. Bring the gumbo to a boil, reduce the heat, cover, and gently simmer until the chicken is literally falling apart, at least 3 hours or up to all day (the longer the better as the flavors will meld).

Skim the fat off the surface of the gumbo. Remove and discard the chicken bones.

Divvy the rice among bowls and ladle the gumbo over the rice. Garnish with parsley. Store any leftovers refrigerated in an airtight container for up to 3 days.

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    • To make this chicken gumbo in the pressure cooker or Instant Pot use the sauté function to cook the roux as described in step 1 of the recipe above. Stir in the remaining ingredients, except the rice and parsley, lock the lid in place, and cook over high pressure for 35 minutes. Release the pressure, remove the lid, and discard the bones. Use the sauté function to bring the gumbo to a boil and simmer until slightly thickened, about 5 minutes. Serve over rice, garnished with parsley.

    • To make this chicken gumbo in the slow cooker , follow step 1 in the recipe above, then add the roux, and all remaining ingredients except the rice and parsley, to the slow cooker. Cover and cook until the chicken is falling off the bones, 6 to 8 hours on low, or 5 to 6 hours on high. Uncover, discard the chicken bones, then cook on high until the gumbo thickens slightly, 20 to 30 minutes. Serve over rice, garnished with parsley.

    Recipe Testers' Reviews

    Wow. I do not claim to be a gumbo expert; nor have I made it before, but this was really slurpable. This gumbo was very enjoyable, especially for the minimal work put into it. It had great smokiness and levels upon levels of flavor. I love how the heat or burn is slow and creeps up on you in the back of your throat.

    The Creole seasoning plus the 1 teaspoon of cayenne and the chili powder were perfect for me–it wasn’t necessary for me to go to 2 teaspoons. I used really good chicken stock from the butcher shop with lots of gelatin, so I’m sure this added to the silky richness of the stew.

    I also liked that this gumbo did not turn out super thick and that it was not in the least gummy. I cooked my roux to a penny color. I’ve heard the darker the better for roux, but I didn’t want to push it too far and burn it. I was therefore careful with the heat and initially had it on medium and then slightly lowered the heat toward the end. I also kept stirring pretty regularly.

    The peppers became very sweet and pleasant through slow cooking—I’m glad that the gumbo recipe didn’t use green pepper, as they’re too bitter for my liking.

    Everything went into my slow cooker on high for 6 hours and this timing was just right. We are very much looking forward to eating this for a few days!

    I'm not an experienced gumbo maker or eater, but if this is what it's supposed to taste like, then I see a lot more gumbo in my future. The layers of flavor in this dish are endless and the result is a truly soul-satisfying meal.

    I used the stove-top method. This made a LOT.


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    1. I have made this a couple of times and it is wonderful! I used the stovetop method. I love everything about this easy recipe except the skins that fall off the peppers because of the long cook time. I’m going to try peeling my peppers this time.

      1. I made this in the instant pot. I toggled between sauté settings while mixing the roux, because I’m human. Those I made it for loved it and so did I. I deduct 0.5* because it should be recommended to finish with generous Tabasco.

    2. Great recipe in instapot! I did about 20 minutes on the roux and added 1tbs/2tbs cornstarch/water mix at the end to thicken.

    3. I made this on the stovetop and it was absolutely delicious. The recipe was easy to follow. I made my own Cajun seasoning blend using spices on hand. I can’t wait to make this again.

    4. I made the instant pot version of this last night and it was excellent. Everyone loved it. The only thing I changed was to cook the roux longer (on the saute normal setting). It didn’t seem to be getting the deep color it needed to. I gave it an extra 10 minutes but then had to proceed due to dinner time constraints. I used a little less cayenne than called for because we have one timid eater. But there was tabasco on the table for the rest of us. To the other commenter: please note that this calls for Creole seasoning, not Cajun. So there likely isn’t much, if any, cayenne in it. And most chili powders are pretty mild and have ancho, not cayenne, in them. I thought the spice/herb mix in this was really quite good.

    5. Who doesn’t like shortcuts? I do, but some things, like chili powders and cajun seasoning need to rethought. Most chili powders contain cumin, cayenne or other red chili, along with garlic and onion powders and paprika. Cajun season is also likely to contain cayenne, oregano, thyme, paprika, and black pepper.

      So in this recipe, you call for dried herbs, yet the same dry herbs are in the cajun and chili seasonings.

      I think it would be better to not buy commercial blends (especially considering how much of the commercial blends are usually salt), and just include the herbs and spices by themselves in the recipe. I think this would be better and more economical cooking.

      1. Bkhuna, I agree that it can be more economical to use what you have on hand, and appreciate your consideration! Although for a lot of readers who don’t happen to already have those ingredients on hand, it’s more economical for them to buy a single container of a blend. It’s impossible to keep everyone happy. And a lot of those seasoning blends that are New Orleans style, whether Cajun or Creole, in my experience, actually are more about spices rather than herbs, and so I think the dried herbs are there in the recipe as sorta a safeguard. Just trying to explain. Always appreciate your insights!

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