Instant Pot Chicken and Sausage Gumbo (Whole30) recipe by Smart in The Kitchen
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Instant Pot Chicken and Sausage Gumbo (Whole30)

If you’d like to substitute shredded rotisserie chicken for the chicken breast, reduce cooking time to 10 minutes on manual/high. This isn’t a traditional gumbo that starts with a roux, it’s more like a chunky soup or stew that’s full of gumbo flavor!
Course: Main Course
Keyword: Gumbo, instant pot, whole30 recipe


  • 2 tablespoons olive oil or avocado oil
  • 1 yellow or white onion, diced
  • 4 stalks celery, sliced
  • 1 green bell pepper, diced
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon minced fresh thyme
  • 1 1/2 teaspoons Creole seasoning
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 4 cups chicken broth
  • 3 tablespoons arrowroot powder
  • 2 cups cubed chicken thighs, about 2 pounds total
  • 12 ounces fully cooked andouille sausage, sliced
  • Kosher salt and pepper to taste
  • 8 ounces okra, sliced (optional)


  • In the base of your Instant Pot, warm the oil on the sauté setting. 
  • Add the diced onion, celery, and bell pepper; season with salt and pepper and sauté until tender, about 6 minutes.
  • Add in the cayenne, thyme, Creole seasoning, garlic, tomato paste and bay leaf and sauté for another minute.
  • In a separate bowl, whisk together 1 cup of the chicken broth with 3 tablespoons arrowroot powder. Whisk until arrowroot has dissolved. Pour into the Instant Pot and stir to combine. Stir in the remaining chicken broth.
  • Add in the chicken and andouille sausage.
  • Close the lid of your Instant Pot and set the valve to “sealing.” Hit the “manual” button and set to 20 minutes on high pressure.
  • When the time is up, as you quick release the steam be careful not to scald yourself. I use a towel and tongs to quick release the steam before opening the lid. When the steam is released, remove lid and stir. Taste for salt and pepper and add a dash of hot sauce if you prefer. 
  • Note: If you’d like to add the okra at this point, first add the sliced okra to a sheet pan and roast it in a 420 degree oven for 12 minutes or until slightly browned. Then add the crunchy okra on top of the bowls of gumbo.
  • Serve with a scoop of steamed rice or cauliflower rice and sliced green onions.