Instant Pot Spicy Vegetable Gumbo Recipe

This easy Instant Pot recipe is just as versatile as it is delicious!

Our friend, Linda, gave us a bunch of okra from her garden, so I found a recipe to use it up. The recipe is out of a book called Vegan Fire & Spice: 200 Sultry and Savory Global Recipes by Robin Robertson, the best-selling author of Vegan Planet.

Now don't let the word VEGAN scare you away! This recipe can easily be adapted to include meat, and it would be a wonderfully flavorful meal just the same.

I will share more about my journey to the vegan lifestyle in a later post, but for now, let's get to the recipe!

Watch the Video Here!

Spicy Vegetable Gumbo Recipe

Excerpt from Vegan Fire & Spice:

The term gumbo comes from "gumbo," the African word for okra, which was an original thickening agent for this robust soup. Filé powder, which is made from ground sassafras leaves, is also used to thicken and flavor gumbos. Either way, a rich brown roux is essential for a good gumbo. When serving, put a bottle of Louisiana hot sauce on the table for those who like the extra kick. If okra is unavailable, add some sliced zucchini or cut green beans instead.

• 2 Tbsp cold-pressed canola oil (I used Organic Olive Oil)
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 2 celery ribs, chopped
• 1 carrot, chopped (Not included in original recipe, but this was a great addition, imo!)
• 3 garlic cloves, chopped (I used my Pampered Chef Garlic Press)
• 2 Tbsp unbleached all-purpose flour (or any flour of choice)
• 8 ounces okra, cut into 1 inch pieces (mine were 1/2 inch pieces)
• 1 (28-ounce) can diced tomatoes, undrained
• 1/2 tsp dried thyme (I used fresh-frozen)
• 1/2 tsp Filé Powder (I used cornstarch, but would suggest sticking with Filé Powder)
• 1/4 tsp cayenne
• 1 tsp Tabasco (I used Sriracha!)
• 3 cups vegetable broth
• Salt & freshly ground black pepper
• 2 cups hot cooked rice or grains
• 1 Tbsp minced fresh parsley (or other fresh herb of choice)

STOVETOP METHOD:

Heat the oil in a large saucepan over medium heat. Add the bell pepper, onion, celery, carrots, and garlic. Cover and cook, stirring for about 10 minutes. Sprinkle on the flour and cook, stirring, until the flour turns light brown, about five minutes. Stir in the okra, tomatoes, thyme, filé powder, cayenne, hot sauce, broth and salt and pepper to taste. (For those omnivores out there, go ahead and add cooked meat of your choice — shrimp, chicken, sausage, anything you like!) Bring to boil, then lower the heat, and simmer until the vegetables are tender, about 30 minutes. Taste and adjust seasoning. Ladle the gumbo over the rice and sprinkle with the parsley.

TAM'S INSTANT POT METHOD:

Set the Instant Pot to SAUTE, and heat the oil. Add the bell pepper, onion, celery, carrots, and garlic. Cook, stirring for about 5 minutes. Sprinkle on the flour — I think more flour needs to be used, about 4 Tbsp total — and cook, stirring, until the flour turns light brown, about five minutes. Stir in the okra, tomatoes, thyme, filé powder, cayenne, hot sauce, broth and salt and pepper to taste. For those omnivores out there, go ahead and add cooked meat of your choice — shrimp, chicken, sausage, anything you like! Taste and adjust seasoning.

Press CANCEL to stop the sauté process. Cover the Instant Pot with the lid, and set the pressure release to SEALED, then press PRESSURE COOK or MANUAL, depending on your model of Instant Pot. Set the timer to 4 MINUTES. When finished, turn the Instant Pot off, and allow the pressure to release naturally for 5 minutes, then perform a manual pressure release. 

Ladle the gumbo over the rice and garnish with fresh diced Roma tomatoes and fresh herbs such as basil or parsley.

And there you have it!

Delicious, simple, spicy and flavorful dinner. This is such an easy meal to make in the RV, and it's going to feed me all week!

Gear Used: 

Thanks so much for stopping by, and if you try this recipe, please feel free to tag @rvfoodies in your Instagram posts so we can see your delicious meals! 

HAPPY EATING!

XO, Tam.