Instant Pot Louisiana Gumbo with Chicken and Shrimp

Instant Pot Louisiana Gumbo with Chicken and Shrimp is one of those recipes I’m genuinely grateful to share—because it brings deep, soulful Louisiana flavor to your table without spending all day at the stove. Thank you for being here and for loving bold, comforting dishes that feel special yet totally doable. This gumbo is rich, savory, slightly spicy, and packed with tender chicken and juicy shrimp. I promised you big flavor made easier, and this recipe is proof!

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Instant Pot Louisiana Gumbo with Chicken and Shrimp Overview

This Instant Pot Louisiana Gumbo with Chicken and Shrimp starts with a classic dark roux, then layers in the holy trinity of onion, bell pepper, and celery, Cajun seasoning, tender chicken thighs, and shrimp added at the end for perfect texture. The Instant Pot speeds things up while still delivering that deep, slow-simmered flavor gumbo is known for.

Reasons to Love Instant Pot Louisiana Gumbo with Chicken and Shrimp

There are so many reasons this gumbo belongs in your rotation:

• Authentic Louisiana flavor
• Faster than stovetop gumbo
• Hearty, filling, and comforting
• Perfect for meal prep
• Feeds a crowd

Anything but boring!!

What Does Instant Pot Louisiana Gumbo with Chicken and Shrimp Taste Like?

It’s rich, savory, and deeply flavorful with a nutty roux base, aromatic vegetables, tender chicken, and juicy shrimp. The Cajun seasoning brings warmth and spice without overpowering, while the broth ties everything together into a cozy, spoonable masterpiece. The smell alone is incredible!!

Benefits of Making Instant Pot Louisiana Gumbo with Chicken and Shrimp

Beyond tasting amazing, this recipe is incredibly practical:

• One-pot meal
• Saves time compared to traditional gumbo
• Uses affordable ingredients
• Customizable heat level
• Even better the next day

Ingredients for Instant Pot Louisiana Gumbo with Chicken and Shrimp

Here’s everything you’ll need to make this Southern classic:

• 1 lb chicken thighs, diced
• 1 lb shrimp, peeled and deveined
• 1/2 cup flour (for roux)
• 1/2 cup oil or butter
• 1 small onion, diced
• 1 bell pepper, diced
• 2 stalks celery, chopped
• 1 teaspoon Cajun seasoning
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 1 tablespoon Worcestershire sauce
• 2 green onions, sliced (optional)
• Cooked white rice, for serving

Optional Add-Ins

• Andouille sausage
• Okra
• File powder
• Hot sauce

Tools Needed for Instant Pot Louisiana Gumbo with Chicken and Shrimp

You’ll just need:

• Instant Pot (6- or 8-quart)
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Cutting board and knife

Ingredient Additions and Substitutions

This Instant Pot Louisiana Gumbo with Chicken and Shrimp is very flexible:

• Use boneless chicken breasts if preferred.
• Swap oil for butter for a richer roux.
• Add sausage for extra depth.
• Use Creole seasoning instead of Cajun.
• Adjust spice level with cayenne or hot sauce.

How to Make Instant Pot Louisiana Gumbo with Chicken and Shrimp Step by Step

Step 1: Make the Roux

Set Instant Pot to Sauté (More/High). Add oil or butter. Whisk in flour and cook, stirring constantly, until the roux turns a deep caramel brown. This takes about 10–15 minutes—don’t rush it.

Step 2: Add Vegetables

Stir in onion, bell pepper, and celery. Cook for 3–4 minutes until softened. Add garlic and cook 30 seconds more.

Step 3: Season

Stir in Cajun seasoning, paprika, thyme, bay leaf, Worcestershire sauce, salt, and pepper.

Step 4: Add Chicken and Broth

Add diced chicken thighs and pour in chicken broth. Stir well, scraping up any browned bits.

Step 5: Pressure Cook

Cancel sauté. Secure lid and set to Pressure Cook (High) for 10 minutes. Allow a natural release for 10 minutes, then quick release remaining pressure.

Step 6: Add Shrimp

Open the lid and stir in shrimp. Set to Sauté (Low) and cook for 3–5 minutes, just until shrimp turn pink.

Step 7: Finish and Serve

Remove bay leaf. Taste and adjust seasoning. Garnish with green onions and serve hot over rice.

What to Serve with Instant Pot Louisiana Gumbo with Chicken and Shrimp

This gumbo pairs perfectly with:

• Steamed white rice
• Cornbread
• French bread
• Potato salad (Louisiana-style!)
• Simple green salad

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Gumbo freezes beautifully for up to 3 months. Thaw overnight and reheat gently.

General Information

Gumbo is a beloved Louisiana dish with deep cultural roots, traditionally simmered for hours. This Instant Pot version keeps the soul of the dish while making it accessible for busy home cooks.

Instant Pot Louisiana Gumbo with Chicken and Shrimp FAQs

Can I skip the roux?

The roux is essential for authentic flavor and thickness.

Is this gumbo spicy?

Mild to medium—easily adjusted to taste.

Can I add sausage?

Absolutely! Brown it first before making the roux.

Can I double the recipe?

Yes, as long as you don’t exceed the Instant Pot fill line.

Conclusion: Why You’ll Love Instant Pot Louisiana Gumbo with Chicken and Shrimp

This Instant Pot Louisiana Gumbo with Chicken and Shrimp is rich, comforting, and bursting with Southern flavor—without spending all day cooking. It’s the kind of meal that warms you from the inside out and keeps everyone coming back for seconds.

If you loved this recipe, you might also enjoy:

• Cajun Chicken Alfredo
• Creole Shrimp and Grits
• Chicken and Sausage Jambalaya

I’d love to hear how this turned out for you! Leave a review and don’t forget to share your photos on Pinterest—I absolutely love seeing your cozy, flavorful dinners.

Nutritional Information (Per Serving – Approximate)

• Calories: 460
• Fat: 28g
• Carbohydrates: 18g
• Protein: 34g
• Sugar: 3g