Flavorful Vegetarian Instant Pot Gumbo Recipe

This vegetarian Instant Pot Gumbo is so good and delicious for an easy weeknight meal. Simple ingredients make for a yummy dinner!

What is gumbo?

Gumbo is a soup or stew that is popular in the southern United States. It is typically made with a roux, which is a mixture of flour and fat, and often contains vegetables, seafood, and sausage.

Why Instant Pot Gumbo?

This Instant Pot Gumbo is a great weeknight meal because it is so easy to make. All you need is a few simple ingredients and your Instant Pot! This dish is also vegetarian, so it is perfect for meatless Monday or any other day of the week.

Where did gumbo originate?

Gumbo originated in Louisiana, and its name is derived from the Bantu word for okra, which is one of the main ingredients in gumbo.

• 2 tbsp olive oil
• 1 bell pepper diced
• 1 onion diced
• 1 1/2 tbsp minced garlic
• ½ stick salted butter
• 1/2 cup all-purpose flour
• 2 tbsp Tony Chachere’s creole seasoning
• 2 tbsp Worcestershire sauce
• 2 tbsp cayenne powder 
• 10 oz sliced okra, frozen
• 14 oz canned crushed tomatoes
• 4 cups vegetable broth

The best part is that this dish is done in 20 minutes!

Where can I serve this vegetarian instant pot gumbo?

This dish is perfect for a weeknight meal or even for entertaining. Serve it with some rice and a green salad for a complete meal. You can also top it with some shredded cheese, green onions, and hot sauce for extra flavor.

What are some other gumbo variations I can make in the Instant Pot?

There are many different gumbo variations you can make in the Instant Pot.Try adding some shrimp or chicken for a seafood gumbo, or add some sausage for a heartier dish.

You could also add some different vegetables, such as carrots, celery, or potatoes. Be creative and experiment to find your perfect gumbo recipe!

Yield: 4-6 servings

Flavorful Vegetarian Instant Pot Gumbo Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This vegetarian instant pot gumbo is so great for an easy weeknight meal.

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Ingredients

• 2 tbsp olive oil
• 1 bell pepper diced
• 1 onion diced
• 1 1/2 tbsp minced garlic
• ½ stick salted butter
• 1/2 cup all-purpose flour
• 2 tbsp Tony Chachere’s creole seasoning
• 2 tbsp Worcestershire sauce
• 2 tbsp cayenne powder
• 10 oz sliced okra, frozen
• 14 oz canned crushed tomatoes
• 4 cups vegetable broth

Instructions

1. Turn your instant pot onto sauté mode. Once it is hot add your oil and onions. Sauté until translucent for 3 to 5 minutes.
2. Add to your onions your bell pepper. Sauté for 1 to 2 minutes.
3. Add in your minced garlic. Sauté for one minute.
4. Remove from your instant pot and set aside in a separate bowl.
5. With your instant pot still on sauté, melt the butter. Once butter is melted, whisk in the flour to build your roux. If the roux is too thick, dough-like, add a splash of the broth to thin it out. If the roux is too thin, whisk in more flour teaspoon at a time. Roux should be a gravy-like consistency.
6. Add to your roux your cooked vegetables that you set aside. Mix.
7. Add your creole seasoning, Worcestershire sauce, hot sauce, frozen okra, tomatoes, and broth. Set your instant pot to high pressure for 5 minutes.
8. Once your instant pot is done cooking, do a quick release by releasing the valve.
9. Serve while warm as is, or over a bed of rice! Enjoy!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 215Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 20mgSodium 1778mgCarbohydrates 23gFiber 4gSugar 7gProtein 4g

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