Instant Pot Shrimp and Sausage Gumbo

4.91 from 11 votes

Instant Pot Shrimp and Sausage Gumbo

This Instant Pot Shrimp and Sausage Gumbo Recipe is full of color and flavor. This version is faster and easier than the stovetop method.

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Prep Time10

Cook Time10

Quick Release4

Total Time24

Course: Main Dish

Cuisine: American

Method: Instant Pot

Servings:

Calories: 343kcal

Author: Corinne Schmitt

Equipment

Instant Pot
Knife and cutting board
Measuring cups and spoons

Ingredients

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
14.5 ounce can diced tomatoes undrained
12 ounce package frozen raw shrimp shelled and deveined
1 cup water

For Thickening

2 tablespoons cornstarch
3 tablespoons water

Instructions

Add oil to pot, press Sauté button and wait for display to read "Hot." Add sausage and onion. Cook for 3 minutes stirring occasionally.
3 tablespoons oil, 14 ounce Kielbasa sausage, 1 large onion
Add diced bell peppers. You can use just green bell peppers if you want, but I like red bell peppers so I added those too.
1 large bell pepper
On top of the diced peppers, add some minced garlic, salt, and a little cayenne pepper and black pepper.
3 garlic cloves, ¼ teaspoon salt, ¼ teaspoon ground cayenne pepper, ¼ teaspoon ground black pepper
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.
14.5 ounce can diced tomatoes
Add a 12-ounce package of uncooked frozen shrimp. Make sure the shrimp has been shelled and deveined.
12 ounce package frozen raw shrimp
Pour one cup of water over the other ingredients.
1 cup water
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.
2 tablespoons cornstarch, 3 tablespoons water
Turn pot off and serve over rice or with cornbread.

Video

Notes

Pro Tips

Sauté the sausage until well browned before adding other ingredients. This helps release its smoky, savory oils, for a richer gumbo base.
Since shrimp cooks quickly, if you prefer a firmer texture, you can add the shrimp after pressure cooking and let them cook on sauté mode for a few minutes instead.
Swapping the water for broth (seafood, chicken, or vegetable) will add even more depth of flavor.
If you prefer a thicker gumbo, use less water to start or add a bit more cornstarch slurry.

Recipe FAQs

Can I use Gumbo Filé Powder?

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.

Can I make this gumbo ahead of time?

Yes! Gumbo actually tastes better the next day as the flavors meld. Store it in the fridge and reheat on the stove or in the Instant Pot on the sauté setting.

How do I store and reheat leftovers?
Fridge: Store in an airtight container for 3-4 days.
Freezer: Freeze for up to 3 months.
Reheat: Warm on the stove or in the microwave, adding a little broth if needed.

Nutrition