Try this Instant Pot Chicken & Sausage Gumbo Recipe!
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Please Note – The printable Instant Pot Chicken & Sausage Gumbo recipe is at the bottom of this post.
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Anyone who has ever cooked gumbo and potato salad knows that it takes about 3-4 hours to complete. Now, with this Instant Pot Chicken and Sausage Gumbo recipe and my quick and easy instructions for potato salad you can have both done in less than an hour.
I am all about saving time and money where ever I can.
Also, you can see what Instant Pot I have here. The 8 oz. works best for cooking gumbo. Especially if you want leftovers!
We also use a digital cooking thermometer like this. If you have any question about what temperature something should be cooked at or reheated at you can check out FoodSafety.gov.
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This Instant Pot Recipe is enough to feed a family of four generous portions.
Ingredients – Instant Pot Chicken and Sausage Gumbo
- 8 cups of water
- 1 – 32 oz. container of chicken broth
- 2 – Knorr Chicken Stock Tubs
- ½ jar (16 oz.) – Savoie’s Dark Old Fashioned Roux
- 1 can mild Rotel diced tomatoes and green chilies
- Seasoning of choice (we like Tony Chachere’s and Natures Seasoning)
- 1 lb. Savoie’s Mild Pork Sausage (Savoie’s Mixed Sausage is also good)
- 2 1/2 lbs. Cubed uncooked chicken breast (I like to marinade mine in Tony Chachere’s Marinade first, but it is still good without it)
- 1/2 bottle -Tony Chachere’s Injectable Roasted Garlic & Herb Marinade (optional)
- 2 cups of diced seasoning blend (onion and bell peppers)
- 3 cups of rice
Directions – Instant Pot Chicken and Sausage Gumbo
#1. First, turn Instant Pot on “Sauté” and high.
#2. Next, stir together, 8 cups of water, 32 oz. chicken broth, 2 Knorr chicken stock tubs and ½ jar (16 oz.) roux. Keep stirring and scraping the bottom of the pot with a non scratch type of spatula until all the roux has disintegrated. If you let the clumps of roux sit on the bottom of the pot it will burn and ruin the whole pot of gumbo. So keep stirring until it is all dissolved.
#3. Then, add your seasoning of choice, seasoning blend (onions and bell peppers), Rotel, diced sausage, and cubed chicken.
#4. Close the lid and seal the quick release valve.
#5. Next, press the “Pressure Cook” button. Then, press “Pressure Level” button until “High Pressure” is selected. Set the timer for 10 minutes. Once the pressure builds up the timer will start counting down.
#6. Now you will want to put your rice cooking and cook my Quick and Easy Potato Salad while you wait for the gumbo to finish.
#7. DO NOT QUICK RELEASE THE PRESSURE VALVE! You will need to release it slowly or you will have a gumbo type of froth all over your kitchen!…Trust me!! After the timer goes off let it sit for another 10 minutes without moving the pressure valve. It will do a slow release of pressure on its own. Then I would slowly open the pressure valve just a little to let the rest of the pressure out.
If you are wanting to know how we cook our quick and easy potato salad you can click here.
Final Thoughts
I hope this Instant Pot gumbo recipe helps you out for those days you really want gumbo but don’t have time to spend cooking and cleaning up all day!
I will also try an Instant Pot Seafood Gumbo…….to be continued!
Do you have any time-saving tips in the kitchen? Let me know how your gumbo turns out!
Here are the printable directions to make Instant Pot Chicken and Sausage Gumbo.
Instant Pot Chicken and Sausage Gumbo
Ingredients
- 8 Cups Water
- 1 -32 oz. Container of Chicken Broth
- 2 Tubs Knorr Chicken Stock
- 1/2 -16 oz. Jar Savoie's Dark Old Fashioned Roux
- 1 - 10 oz. can Mild Rotel Diced Tomatoes and Green Chilies
- 4 Tbsp Seasoning of Choice (We use Tony Chachere's and Natures Seasoning)
- 1 lb. Savoie's Mild Pork Sausage (Savoie's Mixed Sausage is also good)
- 2 1/2 lbs. Raw Cubed Chicken Breast
- 2 Cups Diced Onion and Bell Peppers
- 3 Cups Rice
- 1/2 bottle Tony Chachere's Roasted Garlic & Herb Marinade (Optional)
Instructions
- First, turn Instant Pot on "Sauté" and high.
- Next, stir together, 8 cups of water, 32 oz. chicken broth, 2 Knorr chicken stock tubs and ½ jar (16 oz.) roux. Keep stirring and scraping the bottom of the pot with a plastic type of spatula until all the roux has disintegrated. If you let the clumps of roux sit on the bottom of the pot it will burn and ruin the whole pot of gumbo. So keep stirring until it is all dissolved.
- Then, add your seasoning of choice, seasoning blend (onions and bell peppers), Rotel, diced sausage, and cubed chicken.
- Close the lid and seal the quick release valve.
- Next, press the “Pressure Cook” button. Then, press “Pressure Level” button until “High Pressure” is selected. Set the timer for 10 minutes. Once the pressure builds up the timer will start counting down.
- Now you will want to put your rice cooking and cook my Quick and Easy Potato Salad while you wait for the gumbo to finish.
- DO NOT QUICK RELEASE THE PRESSURE VALVE! You will need to release it slowly or you will have a gumbo type of froth all over your kitchen!...Trust me!! After the timer goes off let it sit for another 10 minutes without moving the pressure valve. It will do a slow release of pressure on its own. Then I would slowly open the pressure valve just a little to let the rest of the pressure out.
Save this Instant Pot Chicken & Sausage Gumbo to your Pinterest board!