Description
Inspired by classic New Orleans gumbo, this Instant Pot Gumbo recipe is made with vegetarian ingredients and features fresh veggies, warm spices, and plenty of flavor!
Ingredients
- 1 Tablespoon light olive oil
- 1 teaspoon minced garlic or 2 cloves
- 1 bell pepper, diced
- 1 1/2 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)
- 1/2 teaspoon dried oregano
- 1/4 – 1/2 teaspoon cayenne
- 1 Tablespoon apple cider vinegar
- 2/3 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
- (Optional, see notes) Preheat the oven to 450 F and place okra on a baking sheet. Roast for 10-15 minutes (will take longer for frozen okra) or until okra is slightly crispy and browned on the edges.
- Heat a 4-quart Instant Pot using the SAUTE mode. Add oil, onion, garlic, bell pepper, and celery. Saute for 5 minutes until softened and fragrant. Stir in thyme, paprika, Cajun seasoning, oregano, and cayenne and saute for 1 minute.
- Mix in apple cider vinegar, lentils, broth, fire roasted tomatoes, hot sauce, and bay leaf.
- Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook on high pressure for 3 minutes then allow a natural release for 12-15 minutes.
- While the Instant Pot comes to pressure, make the roux. In a small pot over medium heat, whisk together butter and flour. Stir frequently until mixture becomes the color of butterscotch, about 5-7 minutes. Be careful it does not burn and remove from heat.
- After the Instant Pot has naturally released, unlock the lid and discard thyme sprigs.
- Stir roux and roasted okra into the gumbo until the gumbo has thickened. Season with salt and pepper, to taste.
- Serve gumbo over cooked rice or cauliflower rice. Garnish with optional toppings.
- Store in the fridge for 3-4 days.
Notes
Alternative Method – Stove top instructions are in the blog post.
Substitute Tips – Okra -The okra can be roasted in the air fryer at 400 F for 8 minutes or 15 minutes with frozen okra. Slurry – A slurry can be used in place of the roux whisking together 2 Tablespoons of water with 2 Tablespoons of arrowroot starch or cornstarch.
Cooking Tips – Don’t add salt to lentil gumbo BEFORE pressure cooking because it can ruin the texture of the lentils. Roasting the okra adds great texture and extra flavor to the gumbo, but is an optional step.
Storage Tips – Once cooled, the gumbo can be stored in the freezer for up to 6 months.
- Prep Time: 12
- Cook Time: 15-20
- Category: Main
- Method: Instant Pot
- Cuisine: Cajan
Nutrition
- Serving Size:
- Calories: 192
- Sugar: 8.9 g
- Sodium: 653.3 mg
- Fat: 2.8 g
- Saturated Fat: 0.4 g
- Carbohydrates: 35.7 g
- Fiber: 7.9 g
- Protein: 9.2 g
- Cholesterol: 0 mg
