• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
DadCooksDinner
  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Pressure cooker

    Pressure Cooker Chicken Gumbo

    Published: Apr 12, 2012 · Modified: Oct 19, 2022 by Mike Vrobel · This post may contain affiliate links · 13 Comments

    Jump to Recipe
    Pressure Cooker Chicken Gumbo | DadCooksDinner.com
    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

    Equipment:

    • 6 quart or larger pressure cooker (I used a Cuisinart electric pressure cooker, but my new love is my Instant Pot 6 quart electric PC)
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Pressure Cooker Chicken Gumbo


    ★★★★★

    5 from 2 reviews

    • Author: Mike Vrobel
    • Total Time: 1 hour 15 minutes
    • Yield: 8 cups 1x
    Print Recipe
    Pin Recipe

    Description

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


    Ingredients

    Scale
    • 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

    Roux

    • ¼ cup vegetable oil
    • ½ cup flour
    • 1 teaspoon Cajun spice rub

    Aromatics

    • 1 large onion, minced
    • 1 bell pepper, minced
    • 1 large stalk celery, minced
    • 4 cloves garlic, crushed
    • ½ teaspoon Kosher salt
    • 2 quarts chicken broth (preferably homemade)
    • 1 (15 oz) can diced tomatoes
    • ½ pound fresh or thawed frozen okra, sliced ¼ inch thick (optional)
    • Salt and Pepper
    • Tabasco sauce

    Accompaniments:

    • Cooked white rice
    • (preferably long grain, cooked with a tablespoon of butter)
    • ½ cup minced parsley leaves

    Instructions

    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 ¼ 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 ½ 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.

    Equipment

    Flat edged wooden spoon

    Buy Now →

    6-Quart Pressure Cooker

    Buy Now →

    Notes

    Here's a link to my Homemade Cajun Spice Rub

    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.

    • Prep Time: 15 minutes
    • Cook Time: 1 hour
    • Category: Pressure Cooker
    • Cuisine: Cajun

    Keywords: Pressure Cooker Chicken Gumbo, Instant Pot Chicken Gumbo

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

    DSC_5021
    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...

    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

    *Enjoyed this post? Want to help out DadCooksDinner? Subscribe using your RSS reader or by Email, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site. Thank you!


    More Pressure cooker

    • Mexican Brown Rice in a bowl
      Instant Pot Mexican Brown Rice (Pressure Cooker Recipe)
    • A plate of brisket slices with a pickle, onion, and bbq sauce
      Instant Pot Beef Brisket
    • Two jars of chicken broth on a wood table in front of an Instant Pot
      Instant Pot Chicken Broth
    • A bowl of Instant Pot Pastalaya with hot sauces and spices
      Instant Pot Pastalaya (One-Pot Cajun Pasta Jambalaya)

    Sharing is caring!

    Reader Interactions

    Comments

    1. Debbie says

      October 30, 2021 at 7:05 pm

      This is the fourth time making this delicious dish. I cook for 7 people everyday. If there is any leftovers it doesn’t make it past breakfast. I cook rice to add to the bowl. I might try grits tonight for a stick to your ribs gumbo. Thanks again.

      Reply
    2. BC says

      May 15, 2020 at 4:08 pm

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

      ★★★★★

      Reply
      • Mike Vrobel says

        May 15, 2020 at 8:24 pm

        Great!

        Reply
    3. Charis says

      February 25, 2020 at 3:52 pm

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

      ★★★★★

      Reply
    4. Ryan says

      November 08, 2017 at 12:05 pm

      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!

      Reply
      • Mike Vrobel says

        November 08, 2017 at 7:51 pm

        Roux at the beginning works for me - not sure what they're seeing?

        Reply
    5. Mike Vrobel says

      March 22, 2017 at 7:43 pm

      I don't know - I have never done pressure canning.

      Reply
    6. John says

      July 14, 2016 at 12:20 pm

      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.

      Reply
      • CorallineAlgae says

        July 15, 2016 at 2:20 am

        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. ^_^

        Reply
    7. Dale says

      January 04, 2016 at 4:24 pm

      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!

      Reply
    8. Randy Johnson says

      December 18, 2012 at 10:40 pm

      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.

      Reply
    9. Mike V @ DadCooksDinner says

      May 07, 2012 at 12:56 am

      Interesting trick- I'll have to give it a try!

      Reply
    10. Chris says

      May 06, 2012 at 2:40 pm

      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).

      Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More about me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice

    Recent

    • A bowl of beef and barley soup
      Instant Pot Beef and Barley Soup (Pressure Cooker)
    • A piece of carrot cake on a purple plate
      Instant Pot Carrot Cake (with Cream Cheese Frosting)
    • A bowl of Cajun dirty rice with an instant pot and a jar of Cajun seasoning in the background
      Instant Pot Dirty Rice
    • A quarter slab of St. Louis Ribs on a green plate
      Instant Pot St Louis Ribs (Pressure Cooker)

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Dad Cooks Dinner

    2.1K shares
    • 399