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Instant Pot Shrimp and Sausage Gumbo Recipe

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This Instant Pot Shrimp and Sausage Gumbo Recipe is full of color and delicious flavors! And thanks to the magic of pressure cooking, is ready in half the time when you make it in your Instant Pot.

a collage of bowls filled with sausage & shrimp gumbo on a table with an instant pot in the background with title text reading Instant Pot Shrimp & Sausage Gumbo.

This Instant Pot Shrimp and Sausage Gumbo has so many things I love, that I’d make it every week if I could get away with it. However, my seafood-hating daughter, my vegetable-averse son, and my loves-bland-food youngest daughter would protest so it’s a rare treat (for me).

Given that half my family grumbles about this meal, I can’t in good conscience call it family-friendly. But, if you’re a better parent than I am and have raised non-picky eaters, this will be a hit! You might want to also try my Instant Pot Kale Sausage Bean Soup.

Three bowls filled with sausage & shrimp gumbo on a table with an instant pot in the background.

What is in a traditional gumbo?

Gumbo is the cornerstone of Louisiana cooking, merging the influence of the French in its roux and deriving its name from a West African word for okra (Southern Food Ways). There are many varieties of gumbo and each is considered authentic Cajun or Creole cooking.

They almost always have one or more of the following main ingredients: sausage, chicken or shrimp. Many incorporate other types of seafood (e.g. crab, oysters) and meats (ham, beef). Personally, I find more than two different meats overkill, so I typically use only two of the standard main choices.

Traditional gumbo also allows for some variation in the vegetables, though authentic gumbo always includes the “Holy Trinity” of vegetables — celery, bell peppers, and onions. Tomatoes are also pretty common ingredients in gumbo, though you will find some Cajun cooks who refuse to let a tomato come near their gumbo. I’ve had tomato-free gumbo and I very much prefer mine WITH tomatoes.

The most important part of a traditional gumbo is the roux. Roux is made from oil and flour, cooked over medium-high heat until it turns dark brown. This is the base that gives gumbo it’s distinct texture and flavor.

Why I Make Gumbo Without a Roux

So, before we get to my Instant Pot Shrimp and Sausage Gumbo Recipe, I have to confess that this ISN’T a traditional gumbo. There is no roux (or the only other Creole-accepted alternative, filé) in this recipe.

There are a couple of reasons I forego the roux step. First, it’s super time consuming and requires standing over the pot stirring constantly. As I’ve explained on my Instant Pot resource page and in most of my Instant Pot recipes, one of the main reasons I love my Instant Pot is because it doesn’t hold me captive.

I can toss things in and let the Instant Pot do all the work. If I have to stand there forever. Don’t be fooled by the online recipes that tell you it takes 5 minutes. I’ve tried to make authentic gumbo a few times and it has never taken as little as 5 minutes to get my roux to the right shade of brown.

Also, I hope I don’t offend any Cajun cooks, but I don’t like the taste any better when gumbo is made with a roux. I CAN taste a difference, but it’s not better or worse in my opinion. So, I skip the trouble.

And as long as I’m admitting to deviating from traditional gumbo, I should probably mention that I violate the “Holy Trinity” of vegetables too. I’m not a fan of celery in my gumbo so you won’t’ find that in my Instant Pot Shrimp and Sausage Gumbo either.

Three bowls filled with sausage & shrimp gumbo on a table.

How to Make Instant Pot Shrimp and Sausage Gumbo

If you made it past my confession that I’m breaking a couple of gumbo cardinal rules then welcome to an easy and tasty version I hope you love all the same. This version is so much faster and easier than the traditional version.

Step 1: Sauté Sausage and Onion

First, we need to pull out some of that yummy flavor from the sausage and onion by sautéing them. Set your Instant Pot to saute mode, add 3 tablespoons of oil and wait for the display to read “Hot.”

Add the sausage and onion to the pot and stir occasionally for three minutes, just long enough to soften the onions and release some of the flavors.

Sausage and onions and a wooden spoon in an instant pot.

Step 2: Add Everything Else

If we were making traditional gumbo, you’d still be stirring the roux. Thankfully, I’m too lazy so now we just need to add the remaining ingredients before we pressure cook!

Add some diced bell peppers. You can use just green peppers if you want, but I like red bell peppers so I used that too.

Sausage, onions, diced red and green bell peppers in an instant pot.

On top of the diced peppers, add some minced garlic, salt, and a little cayenne pepper and black pepper. I used 1/4 teaspoon measurements for the peppers in the recipe card below but if you like your food with some kick, you can go a little crazy. For reference, I prefer mine with a full teaspoon of each.

Top the garlic and pepper with a can of diced tomatoes. Don’t drain the tomatoes first. Just open the lid and pour all of the contents of the can right in the pot.

Diced bell peppers, onions, sausage and tomatoes in an instant pot.

Add a 12-ounce package of uncooked frozen shrimp. Make sure the shrimp has been shelled and deveined.

Shrimp on top of diced tomatoes in an instant pot.

Finally, pour one cup of water over the other ingredients.

Step 3: Pressure Cook

Now, we just need to let the Instant Pot work its magic! Secure the lid, set the valve to sealing and press the “Manual” button. Set the time for 6 minutes.

When the cook time ends and the pot beeps, perform a quick release of the pressure. When the pin drops indicating all the pressure has been released, remove the lid.

Press Cancel, then Saute. In a small bowl, stir together some cornstarch and water. Add the mixture to the pot. Cook, stirring occasionally, until the gumbo thickens to your desired consistency.

Your Instant Pot Shrimp and Sausage Gumbo is ready to serve!

a spoonful of sausage and shrimp gumbo above a bowl of the gumbo on a table with an instant pot in the background.

Traditionally, gumbo is served over rice. If you want to skip the carbs you can spoon it over cauliflower rice or eat it right out of the bowl on its own! There are plenty of hearty ingredients you won’t feel like you’re missing anything.

My kids prefer it with a side of cornbread. Since this isn’t their favorite dinner, I usually concede (even though I’m convinced cornbread is really cake). You can also look at this What to Serve with Gumbo post for more ideas.

A collage of bowls filled with sausage & shrimp gumbo on a table next to a spoon and a slice of bread on a plate.

Instant Pot Shrimp and Sausage Gumbo Recipe

Ready to make your own Instant Pot Shrimp and Sausage Gumbo? Here are the exact measurements and summarized instructions.

📋 Recipe

Instant Pot Shrimp and Grits in a bowl on a table.

Instant Pot Shrimp and Sausage Gumbo

Corinne Schmitt
This gumbo is packed full of delicious flavors.
4.91 from 11 votes
Prep Time 10 minutes
Cook Time 6 minutes
4 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Servings 6
Calories 300 kcal


  • 3 tablespoons oil
  • 14 ounce Kielbasa sausage cut into ½ chunks
  • 1 large onion chopped
  • 1 large bell pepper chopped
  • 3 garlic cloves minced
  • ¼ teaspoon salt
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon ground black pepper
  • 1 14.5 ounce can diced tomatoes undrained
  • 1 12 ounce package frozen raw shrimp shelled and deveined
  • 1 cup water

For Thickening

  • 2 tablespoons cornstarch
  • 3 tablespoons water


  • Add oil to pot, press Sauté button and wait for display to read “Hot.” Add sausage and onion. Cook for 3 minutes stirring occasionally.
  • Add bell pepper, garlic, salt, peppers, diced tomatoes, shrimp, and one cup of water to the pot.
  • Secure lid, turn pressure valve to sealing, and press manual button. Set time for 6 minutes.
  • Do a quick release when the cook time has ended.
  • Mix together cornstarch with 3 tablespoons of water using a fork and stir until smooth.
  • Set pressure cooker back on sauté. Pour cornstarch/water mix into the pot and stir to thicken. Turn pot off and serve over rice or with cornbread.



Calories: 300kcalCarbohydrates: 8gProtein: 11gFat: 25gSaturated Fat: 6gCholesterol: 50mgSodium: 628mgPotassium: 360mgFiber: 1gSugar: 3gVitamin A: 238IUVitamin C: 25mgCalcium: 36mgIron: 2mg
Tried this recipe?Let us know how it was!

If you enjoyed this recipe, don’t forget to pin it so you can find it again later!

a collage of bowls filled with sausage & shrimp gumbo on a table with an instant pot in the background with title text reading Instant Pot Shrimp & Sausage Gumbo.

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28 thoughts on “Instant Pot Shrimp and Sausage Gumbo Recipe”

    • I’m glad the recipe turned out well for you, and that you liked it enough to make it more than once. Thanks for commenting and letting me know.

  1. I’m excited to try this! Wondering about the 1 cup of water, have you considered or tried using stock or broth? I’m wondering if that would add to the flavoring…

    I enjoy your recipes and appreciate your tips very much, thanks!

  2. 5 stars
    This is an EXCELLENT and easy recipe. I recognized it is a creole gumbo recipe, but I found it rivals many of the much more complex recipes I have tried over the years. I used Fire-Roasted tomatoes and may likely use Rotel tomatoes next time. I may also add crabmeat and/or oysters. The sparse seasoning used in this recipe is plenty — my wife didn’t have to add anything to her bowl. However, being a little addicted to Louisiana Hot Sauce, I added a bit. Again, this is a great, quick, recipe.

  3. Some cajun**** stop. Creole is the correct authenticity to put tomatoes in a gumbo. Cajuns do not. Please recorrect your literature. No Cajun admits if they put tomatoes in a gumbo (or they don’t admit it) or they are from New Orleans. Then they are not true Cajun, they are heavily influenced by Creole who I will respect when they put tomatoes in their gumbo but will not be satisfied with the outcome. An authentic Cajun will slap your mama if you put tomatoes in a gumbo. (P.S. There is a difference between Creole and Cajun and we are both unique and creative in our cooking.) Do not confuse and please give each correct heritage patronage.

  4. 5 stars
    I just pinned your awesome Instant Pot Shrimp and Sausage Gumbo Recipe! Hope you are having a great week and staying warm. Thanks so much for sharing with us at Full Plate Thursday and come back soon!
    Miz Helen

  5. I don’t own an instant pot but your gumbo is making me want one! Thanks for sharing Corinne! Happy Fiesta Friday 🙂

  6. Instant Pot is such a wonder! I am thinking of getting one. This sounds so delish! Thanks for sharing at Fiesta Friday party!

  7. OMG! This looks like an amazing gumbo recipe! Pinning!!! Thanks for sharing at the Snickerdoodle Create Bake Make Link Party!

  8. Hi, I would like to invite you to my blog party “The Classy Flamingos” held each Wednesday thru Friday. You’ll get large picture exposure and shout outs. You may get PINKED and get even more exposure! I hope you’ll come join us. ~Linda poinsettiadr.com

  9. This looks amazing! I already know my DH would want rice with it. Thank goodness there are no really picky eaters in the house, other than a step-son who refuses to eat stuffing (shaking my head). I can’t wait to try this one! Thank you so much for sharing!

    PS. I completely agree: cornbread IS cake. 😉

    • If you do, I would make the dish pot-in-pot. Use stackable pans like these and prepare the gumbo in one pot and the rice in the other, then stack them in the pot to cook simultaneously.

    • Hi Sam, to use Filé powder, skip the cornstarch slurry and saute step. Just add the Filé and stir or even sprinkle it on individual servings after spooning into bowls.

  10. The recipe calls for a cup of water….but this is not in the instructions. I don’t want to get the dreaded burn message! Does this go in with the tomatoes?

    • Hi Leslie, thanks for asking! The water should be added right after the shrimp before pressure cooking. I’ve updated the step-by-step instructions and recipe card to specify.

    • This is for the 6 quart. Since it serves 6 people, I think it would overfill your mini. You can still make the recipe, just use half of the amounts called for each ingredient.


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