Pressure cooker, Weeknight dinner
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Pressure Cooker Chicken Gumbo

Pressure Cooker Chicken Gumbo |

Pressure Cooker Chicken Gumbo

I’ve never been to New Orleans. This cannot stand. I write about food, and I’ve never been to one of America’s greatest food cities. How can I let that happen? Where’s my travel agent?

*Stops, looks at credit card statement. Turns slightly pale. Slides statement to the bottom of the pile of bills.

Um…as I was saying, I like to do culinary travel in my own kitchen. New Orleans has a bunch of signature dishes – Jambalaya, etouffee, boudin, po-boys, red beans and rice…the list goes on.
*Man…remind me, why haven’t I gone yet?

Gumbo is more than a dish. Gumbo is the perfect description of New Orleans. A collision of cultures mixing into the perfect pot of soup.

Now, I’m not from New Orleans. To paraphrase Terry Pratchett, I’m so far from New Orleans that I’ve wrapped around and am approaching from the other side. But, why let a little thing like that stop me from making their classic soup?
*PS: No pressure cooker? No worries. Check out the variations section for a non-pressured version of the recipe.

Recipe: Pressure Cooker Chicken Gumbo



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Pressure Cooker Chicken Gumbo

  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 1x


Pressure Cooker Chicken Gumbo recipe. A quick gumbo from the pressure cooker with sausage and chicken.


  • 1 tablespoon vegetable oil
  • 1 pound smoked sausage, preferably andouille, sliced 1 inch thick
  • 1 pound boneless, skinless chicken thighs, cut into 2 inch pieces
  • 1 teaspoon Kosher salt


  • 1/4 cup vegetable oil
  • 1/2 cup flour
  • 1 teaspoon Cajun spice rub


  • 1 large onion, minced
  • 1 bell pepper, minced
  • 1 large stalk celery, minced
  • 4 cloves garlic, crushed
  • 1/2 teaspoon Kosher salt
  • 2 quarts chicken broth (preferably homemade)
  • 1 (15 oz) can diced tomatoes
  • 1/2 pound fresh or thawed frozen okra, sliced 1/4 inch thick (optional)
  • Salt and Pepper
  • Tabasco sauce


  • Cooked white rice
  • (preferably long grain, cooked with a tablespoon of butter)
  • 1/2 cup minced parsley leaves


  1. Brown the sausage and chicken: Heat 1 tablespoon vegetable oil in the pressure cooker over medium-high heat until shimmering. Add the smoked sausage and cook until well browned on both sides, about 4 minutes. Remove the sausage to a bowl using a slotted spoon, leaving as much oil behind as possible. Add the chicken thighs to the pot and cook until well browned on both sides, about 6 minutes. Add to the bowl with the sausage, again leaving as much fat behind as possible.
  2. Cook the roux: Add 1/4 cup vegetable oil, flour, and Cajun seasoning to the pressure cooker. Cook, stirring constantly, until the flour is the color of peanut butter, about 5 minutes.
  3. Saute the aromatics: Add the onion, bell pepper, celery and garlic to the roux. Sprinkle with 1/2 teaspoon Kosher salt and cook, stirring often, until the aromatics soften, about 5 minutes.
  4. Cook the gumbo: Stir in the sausage, chicken thighs, and any juices in their bowl. Pour in the chicken broth and stir, scraping the bottom of the pot to make sure the roux isn’t sticking. Pour the can of diced tomatoes on top, lock the lid, and bring the pressure cooker to high pressure. Cook at high pressure for 10 minutes, then turn off the heat and let the pressure come down naturally, about 15 minutes.
  5. Season and serve the gumbo: Remove the lid from the pressure cooker (carefully, the escaping steam will be very hot). Stir the okra into the pot and simmer until the okra is tender, about 5 minutes for frozen, or 10 minutes for fresh. Taste the gumbo, and add salt and pepper as needed, and a splash of Tabasco sauce. (If you use homemade stock, without any added salt, this will take more salt than you think. A tablespoon of Kosher salt usually works for me, but I start with a half tablespoon and keep adding and tasting.) To serve: put a scoop of white rice in a bowl, ladle the gumbo on top, and sprinkle with parsley. Pass the Tabasco sauce at the table.


Here’s a link to my Homemade Cajun Spice Rub

  • Category: Pressure Cooker
  • Cuisine: Cajun



Brown the sausage

Browning the roux

Browning the roux

Yup, looks like it's the color of peanut butter

Yup, looks like it’s the color of peanut butter


Sauté the aromatics

Sauté the aromatics


Looking good...

Looking good…


  • No pressure cooker? No problem. Cook the recipe in a sturdy dutch oven or large pot. For step 4, instead of pressure cooking, bring the pot to a boil, then reduce the heat to a simmer and simmer for 45 minutes. Continue with tasting and seasoning in step 5.


  • The traditional sausage for gumbo is andouille, but any smoked sausage will work. It won’t quite be the same thing…but it will be good.
  • I think I burnt my roux – if you look in the roux pictures, you can see little flecks of black. Remember, keep stirring, instead of posing peanut butter for pictures. Oh, wait, that’s a suggestion for me, not you. Never mind.

What do you think? Questions? Other ideas? Leave them in the comments section below.

Related Posts:

Pressure Cooker Short Ribs with Mexican Flavors
Pressure Cooker Pasta and Bean Soup (Pasta e Fagioli, AKA Pasta Fazool)
Pressure Cooker French Lentils
Click here for my other pressure cooker recipes.

Adapted from:

Emeril Lagasse, Louisiana, Real and Rustic

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Filed under: Pressure cooker, Weeknight dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. BC says

    We LOVE this recipe! I have made it several times already!

  2. Charis says

    Made this today. Very yummy! Directions worked like a charm. Thank you.

  3. So adding the roux at the beginning didn’t cause any problems for you? I read on other websites that roux should only be added at the end of pressure cooking for some reason… it’d be good to know if you’ve found otherwise!

    Thanks for the great recipe!

  4. John says

    I like a dark roux (not burnt). I cooked mine till its about the same as a Hershey chocolate bar. Will some times go a little lighter on chicken gumbo. I made your recipe though for my wild duck gumbo. Has to be dark for that. Turned out great. I have used dry roux before, but I grew up smelling those onion hitting that hot roux. To me that signifies Gumbo is being made today. Takes me back every time. You don’t get that with dry roux. That’s part of the experience.

    • CorallineAlgae says

      I agree. Roux for gumbo or Cajun stew should be the color of milk chocolate.

      We also never ever put seasoning in the roux as this recipe shows here. The seasoning goes on the chicken and in the gumbo near the end of cooking.

      Other than that, this is a pretty legit recipe. I’m surprised a non Louisiana native got it so close. Nicely done. ^_^

  5. Great recipe. I used dry roux as well by cooking flour in a cast iron skillet on medium for 15 minutes until very brown. I also used less broth (2 cups) as I have a 5qt pressure cooker but it tastes wonderful. Will be cooking this again.
    Thanks for the recipe!

  6. i just made this and it is pressure cooking away. Like Chris, i make a dry roux but i bake the flour at 350′ until very brown. takes about 45 minutes but it’s baking while all the prep work is being done. Either way works and it cuts 2/3’s of the fat.

  7. Chris says

    I’ve been cooking gumbo for many years with a dry roux made in the microwave with no oil.  Makes for a much lighter gumbo.

    Put 3 cups flour in a large heatproof bowl. (I use a very large measuring cup).  Put in the microwave for 2 minutes.  Stir briskly with a wire whisk. Put in microwave for 1 minute, stir briskly with a wire whisk, repeat until flour starts to brown.  Reduce microwave time to 30 seconds, repeat until roux is medium brown as it will continue to cook.

    Important part here, spread the roux out on a sheet pan to let it cool.  If you don’t it will burn.

    And yes this all gets very hot, be careful and take full protection.  I like to use oven mits to handle the measuring bowl.

    This all takes about 10 minutes instead of the hour it will take you to do a roux on the stovetop (if you have done it properly).

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