Instant Pot Gumbo

Ingredients List

Metric measurements

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

The Base & Vegetables

Butter: 250 g (7:58)
All-purpose flour: 120 g (8:30)
Onion: 1 large (rough chopped) (1:30)
Celery stalks: 2 stalks (or approx. 500 g, rough chopped) (1:39)
Garlic: 1 whole head (pressed) (9:20)

Meat & Liquids

Chicken: 1 whole chicken (Aaron specifically uses 4 legs and 4 thighs with bones left on) (7:12)
Sausage: Traditional Andouille or local alternative (cut diagonally) (3:17)
Chicken stock: 2.366 L (added incrementally) (15:18)

Step-by-Step Cooking Instructions

Step 1: Chop the Veggies and Meat

Give a very rough hand-chop to your onion and celery stalks so they leave thick, rustic chunks in your gumbo (0:13). Slice your sausages at a diagonal angle (4:52). Prepare your chicken pieces by separating the legs and thighs, keeping the bones intact for extra flavor (7:12).

Step 2: Cook the Roux

Turn on your Instant Pot's high-heat sauté function (5:25). Melt 250 g of butter and stir in 120 g of all-purpose flour (7:58). Stand over the pot and stir constantly for roughly 7 minutes until the mixture turns into a rich, chocolatey golden-brown color (5:33). Do not walk away, or it will burn (9:26)!

Step 3: Deglaze with Vegetables

Carefully dump your chopped onion and celery directly into the hot roux (12:28). The natural moisture and acids from the vegetables will react with the oil and safely deglaze any flour clinging to the bottom of the pot (11:22).

Step 4: Build the Liquid Base

Pour in 473 mL of your chicken stock to keep the vegetables cooking down and lower the heat (13:26). Use a garlic press to crush a whole head of garlic directly into the mix (9:20).

Step 5: Add the Proteins

Drop your bone-in chicken pieces and sliced sausages straight into the pot (14:59). Pour in the remaining 1.893 L of chicken stock, making sure to scrape the bottom to ensure nothing sticks (15:18).

Step 6: Season Heavily

Add your bouillon cube, Cajun seasonings, garlic powder, onion powder, garlic flakes, white pepper, red chili flakes, steak seasoning, and sea salt (16:31). Stir deeply to make sure the seasoning completely incorporates into the liquid (17:34).

Step 7: Pressure Cook

Secure the lid of your Instant Pot (18:14). Cook under pressure for 30 to 35 minutes (18:28). This rapid-cooking step locks in all the deep flavors that traditionally take hours on a stove (5:51).

Step 8: Serve

Carefully vent and open the Instant Pot (18:50). Serve hot over a bed of white rice (19:20).