Description
This Instant Pot Gumbo recipe is a flavorful vegetarian and vegan twist on the classic New Orleans favorite. Featuring fresh vegetables, warm spices, and a homemade gluten-free roux, this hearty dish is cooked quickly in the Instant Pot and served over rice or cauliflower rice for a comforting meal.
Ingredients
Main Ingredients
- 1 Tablespoon light olive oil
- 1 teaspoon minced garlic or 2 cloves
- 1 bell pepper, diced
- 1 ½ cups onion, chopped
- 3 celery ribs, chopped (~1 cup)
- 1 Tablespoon fresh thyme or 1 teaspoon dried
- 1 Tablespoon smoked paprika (plus more to taste)
- 3 teaspoon Cajun spice mix (adjust to taste)
- ½ teaspoon dried oregano
- ¼ – ½ teaspoon cayenne
- 1 Tablespoon apple cider vinegar
- ⅔ cup uncooked red lentils
- 3 cups vegetable broth or chicken broth
- 1 can (14 ounces) fire roasted tomatoes
- 1 Tablespoon Tabasco or Cajun hot sauce (plus more to taste)
- 1 bay leaf
- 2 cups fresh or frozen chopped okra*
- Kosher salt and pepper to taste
- Cooked white rice or cauliflower rice for serving
- Optional toppings: chopped cilantro, diced jalapeno
Roux Ingredients
- 3 Tablespoons butter or non-dairy butter
- 3 Tablespoons all-purpose gluten-free flour
Instructions
- Roast Okra (Optional): Preheat the oven to 450°F. Spread the okra on a baking sheet and roast for 10-15 minutes until slightly crispy and browned on the edges. Frozen okra may take longer. This step enhances the texture and flavor of the okra in the gumbo.
- Sauté Vegetables and Spices: Set your Instant Pot to SAUTE mode on medium heat. Add olive oil, followed by onion, garlic, bell pepper, and celery. Cook for about 5 minutes until the veggies soften and become fragrant. Then, stir in thyme, smoked paprika, Cajun seasoning, dried oregano, and cayenne pepper, sauteing for 1 more minute to bloom the spices.
- Add Liquids and Lentils: Pour in the apple cider vinegar, red lentils, vegetable broth, fire roasted tomatoes, Tabasco or Cajun hot sauce, and add the bay leaf. Stir gently to combine all ingredients well.
- Pressure Cook the Gumbo: Secure the Instant Pot lid and ensure the valve is set to sealing. Select MANUAL or PRESSURE COOK mode and set the timer for 3 minutes on high pressure. Once cooking finishes, allow a natural pressure release for 12-15 minutes to let flavors meld deeply.
- Prepare the Roux: While the gumbo is cooking, heat a small pot over medium heat. Whisk together butter and gluten-free flour continuously, stirring frequently until the roux turns a rich butterscotch color, about 5-7 minutes. Be careful not to burn it, then remove from heat.
- Combine and Thicken: After the pressure has fully released, unlock and remove the lid. Discard the bay leaf and thyme sprigs if fresh thyme was used. Stir in the prepared roux and roasted okra, mixing thoroughly until the gumbo thickens to your desired consistency. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Spoon the gumbo over cooked white rice or cauliflower rice. Garnish with chopped cilantro and diced jalapeno if using. Enjoy immediately for best flavor and texture.
- Store Leftovers: Store any remaining gumbo in an airtight container in the refrigerator for 3-4 days.
Notes
- Roasting the okra before adding it to the gumbo is optional but adds a nice texture and flavor.
- The recipe uses a gluten-free roux, making it suitable for gluten-sensitive diets.
- If you prefer a spicier gumbo, increase the amount of cayenne and hot sauce to taste.
- The gumbo thickens as it cools; reheat gently and add a splash of broth if needed.
- For a vegan version, use non-dairy butter for the roux and ensure the broth is vegetable-based.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Stew
- Method: Instant Pot
- Cuisine: Creole / Cajun
