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While you might've spent all day working on a great gumbo before, this one only takes 30 minutes of prep, then cooks for just 8 minutes. This flavorful dish is one of our favorite pressure cooker recipes!

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary test

35 mins
8 mins
43 mins
8 1/2 cups


Ingredient Checklist


Instructions Checklist
  • For roux, in a 6-qt. electric pressure cooker stir together flour and oil until smooth. Use the sauté setting to cook over medium heat 5 to 7 minutes until roux is the color of peanut butter, stirring constantly. For a stove-top model, cook directly in the pot. Carefully stir in broth. Add the next 12 ingredients (through bay leaf). Lock lid in place. Set an electric cooker on high pressure to cook 8 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 8 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.

  • Remove and discard bay leaf. Skim off fat. Stir in green onions. Serve gumbo over hot cooked rice. If desired, serve with filé powder, additional green onions, and hot sauce.

Ingredient Know-How

When cut, okra releases a sticky substance that thickens stews, like this gumbo. Filé is found in most well-stocked grocery stores and in specialty spice shops. This sassafras tree leaf powder also acts as a thickener plus adds a distinctive earthy flavor.

Nutrition Facts

620 calories; fat 38g; cholesterol 124mg; saturated fat 8g; carbohydrates 38g; mono fat 5g; poly fat 13g; insoluble fiber 2g; sugars 3g; protein 32g; vitamin a 721IU; vitamin c 22mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 8.3mg; vitamin b6 0.6mg; folate 120.7mcg; vitamin b12 0.6mcg; sodium 1105mg; potassium 547mg; calcium 65mg; iron 3.3mg.