Instant Pot Chicken & Andouille Sausage Gumbo

 Love to make gumbo, but want an easier recipe? Try our easy chicken gumbo made in the instant pot.

This recipe cuts down on time but doesn’t lack flavor.

Grab this gumbo recipe down below! 

Instant Pot Chicken & Andouille Sausage Gumbo

When I think of gumbo, I think of all the work that goes into making savory and delicious gumbo.

Yes, the final result is amazing, but is it worth all of the effort and steps?

Well, we’ve come up with an easy chicken gumbo recipe, and it doesn’t require a lot of work.

The most important thing about gumbo is getting the flavor right, and it all begins with making a solid roux.

A good roux is the foundation of any good gumbo recipe.

The Better Than Bouillon Roasted Garlic Base is a key ingredient that adds flavor to our gumbo. 

Better Than Bullion offers a variety of flavors, including organic, vegetarian, and reduced sodium choices.

One thing I like about using this roasted garlic base in our gumbo is the instant flavor it added, taking our instant pot gumbo recipe to another level. 

Plus, I can use it to enhance the flavor of soups, stews, casseroles, and marinades.

If you’re looking for a quick way to add flavor to almost any recipe, consider picking up a few jars of Better Than Bullion at your local grocery store.

You’ll be glad you did.

Another way we cut down on time is by using a Rotisserie chicken picked up at our local grocery store.

This reduces cooking time because you don’t have to cook it.

Just remove the chicken and shred it, then add it to the gumbo. Yes, it’s that easy.

How To Make Chicken Gumbo in the Instant Pot

*Note this recipe was made in an 8 quart Instant Pot

*The roux was made in a cast iron skillet and then added to the ingredients in the Instant Pot

*I deboned a Rotisserie chicken and removed the skin, then shredded the meat and added the chicken to the gumbo recipe.

Ingredients:

• 1 stick unsalted butter
• 1/4 cup bacon drippings
• 2 tablespoons olive oil
• 1 1/3 cups all-purpose flour
• 1 sweet onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup carrots, chopped
• 1 1/2 cups celery with leaves chopped
• 3 cloves garlic, minced
• 2 pounds of andouille sausage, sliced
• 2 pounds Rotisserie chicken, chopped
• 2 32-ounce containers of unsalted chicken stock
• 1 tablespoon Old Bay seasoning
• 2 tablespoons Cajun seasoning
• 2 teaspoon Tony Chachere’s Gumbo File seasoning
• 2 tablespoon Worcestershire 
• 2 tablespoons white wine vinegar
• 1 tablespoon Tabasco sauce 
• 1 can 28-ounce crushed tomatoes
• 6 ounces tomato sauce
• 3 tablespoons of Better Than Bouillon Roasted Garlic Base

Directions:

1. In a large cast iron skillet over med-high heat, add olive oil. When the oil is hot, add bacon, cook it until it is crispy, and place it on a platter lined with paper towels. Add the sliced Andouille sausage to the skillet until cooked and browned. Remove the sausage, reserve one-third cup of bacon drippings for the roux, and save the bacon as an additional topping for the gumbo when the gumbo is finished. 
2.   Add one stick of unsalted butter and bacon drippings to the skillet over med-high heat. When the butter is melted, and the mixture of butter and bacon drippings is hot, adjust the heat to medium-low, and little by little, begin adding one cup of the flour, constantly stirring the mixture with a wire whisk. Continue to whisk until the mixture is smooth and without lumps. Keep stirring until the mixture becomes deep red-brown mahogany color, then remove from direct heat and set aside.
3. Add two tablespoons of extra virgin olive oil to an Instant Pot, and adjust the setting to saute. When the oil is hot, add the onions and cook for five minutes, then add the garlic, celery, red and green peppers, and carrots. Continue to saute for an additional five minutes.
4. Add chicken stock, Worcestershire sauce, Better Than Bouillon Roasted Garlic Base, Tabasco sauce, white wine vinegar, Old Bay seasoning, Cajun File seasoning, sea salt, and freshly cracked peppercorns to taste. Continue to stir until all of the ingredients are incorporated.
5. Transfer a cup and a half of the mixture in the Instant Pot into the roux and stir until smooth. Then pour the roux mixture into the Instant Pot.
6. Add the crushed tomatoes and tomato sauce, and stir the mixture until well-mixed.
7. Add the Rotisserie shredded chicken meat and Andouille sausage to the mixture, select the Soup setting, secure the Instant Pot lid and lock into place, and cook for thirty minutes.
8. After the timer has expired, vent the Instant Pot and remove the lid.
9. Serve the gumbo over rice, crispy bacon pieces, and green onion as optional toppings.  (get the recipe on how to cook rice in the Instant Pot)

Oh, and you know how some bullion cubes expire quickly and taste gritty?

You don’t have to worry about that when you use a quality ingredient like Better Than Bullion products, which is another thing I love, and keep this as a staple in our pantry. 

This is a previously sponsored post. 

More recipes you may want to try:

Instant Pot Recipe | French Onion Soup

White Cheddar Mac and Cheese with Lobster

Instant Pot Shredded Chicken Street Tacos

How To Make Gumbo in the Instant Pot

5 from 1 vote

Print Pin Rate

Servings: 0

Author: This Worthey Life

Cook ModePrevent your screen from going to sleep

Ingredients

 

1x2x3x4x5x

• 1 stick unsalted butter
• 1/4 cup bacon drippings
• 2 tablespoons olive oil
• 1 1/3 cups all-purpose flour
• 1 sweet onion chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 cup carrots chopped
• 1 1/2 cups celery with leaves chopped
• 3 cloves garlic minced
• 2 pounds of andouille sausage sliced
• 2 pounds Rotisserie chicken chopped
• 2 32- ounce containers of unsalted chicken stock
• 1 tablespoon Old Bay seasoning
• 2 tablespoons Cajun seasoning
• 2 teaspoon Tony Chachere's Gumbo File seasoning
• 2 tablespoon Worcestershire
• 2 tablespoons white wine vinegar
• 1 tablespoon Tabasco sauce
• 1 can 28-ounce crushed tomatoes
• 6 ounces tomato sauce
• 3 tablespoons of Better Than Bouillon Roasted Garlic Base

Instructions

• In a large cast iron skillet over med-high heat, add olive oil. When the oil is hot, add bacon, cook it until it is crispy, and place it on a platter lined with paper towels. Add the sliced Andouille sausage to the skillet until cooked and browned. Remove the sausage, reserve one-third cup of bacon drippings for the roux, and save the bacon as an additional topping for the gumbo when the gumbo is finished. 
    Add one stick of unsalted butter and bacon drippings to the skillet over med-high heat. When the butter is melted, and the mixture of butter and bacon drippings is hot, adjust the heat to medium-low, and little by little, begin adding one cup of the flour, constantly stirring the mixture with a wire whisk. Continue to whisk until the mixture is smooth and without lumps. Keep stirring until the mixture becomes deep red-brown mahogany color, then remove from direct heat and set aside.
  Add two tablespoons of extra virgin olive oil to an Instant Pot, and adjust the setting to saute. When the oil is hot, add the onions and cook for five minutes, then add the garlic, celery, red and green peppers, and carrots. Continue to saute for an additional five minutes.
  Add chicken stock, Worcestershire sauce, Better Than Bouillon Roasted Garlic Base, Tabasco sauce, white wine vinegar, Old Bay seasoning, Cajun File seasoning, sea salt, and freshly cracked peppercorns to taste. Continue to stir until all of the ingredients are incorporated.
  Transfer a cup and a half of the mixture in the Instant Pot into the roux and stir until smooth. Then pour the roux mixture into the Instant Pot.
  Add the crushed tomatoes and tomato sauce, and stir the mixture until well-mixed.
  Add the Rotisserie shredded chicken meat and Andouille sausage to the mixture, select the Soup setting, secure the Instant Pot lid and lock into place, and cook for thirty minutes.
  After the timer has expired, vent the Instant Pot and remove the lid.
  Serve the gumbo over rice, crispy bacon pieces, and green onion as optional toppings. 

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!