Vegan Gumbo, Instant Pot Recipe

spooning out a portion of gumbo from avegan gumbo in a bowl with white rice with vegetables on the sides

Course: Main Course, Side Dish

Cuisine: American

Keyword: instant pot soup, Vegan Instant Pot

Prep Time: 15

Cook Time: 10

bringing to pressure and releasing: 15

Total Time: 40

Servings:

Calories: 245kcal

Author: Cindy Rainey

This Instant Pot vegan gumbo has all the Creole flavorings and seasonings of gumbo but is made vegan with fresh vegetables and canned vegetables served over optional cooked rice. Add in your favorite vegan sausage if desired or enjoy as a healthy flavorful fresh vegetable soup made easy in the Instant Pot.

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Equipment

Pressure Cooker

Ingredients

2 Tablespoons olive oil I use robust flavor
1 medium bell pepper diced
1 medium onion diced
1½ Tablespoons garlic minced
¼ cup vegan butter
½ cup all-purpose flour
2 Tablespoons Creole seasoning see notes
2 Tablespoons Vegan worcestershire sauce see notes
2 Tablespoons hot sauce I used Frank's Red Hot
10 ounces okra, frozen and sliced
14 ounces crushed tomatoes canned
32 ounces vegetable broth 4 cups
optional cooked rice for serving
optional vegan sausage, cooked and added at the end

Instructions

Diced the bell pepper and onion. Mince the garlic. Set aside.
Turn the Instant Pot onto saute mode. If you are using a different brand without a saute mode, you will need to saute on your stove top first. Add the olive oil and heat up.
Once the oil is hot, add the diced onions and peppers. Saute for one to two minutes. They should just begin to soften. Add the minced garlic and continue to saute for one more minute. Remove the garlic, onions, and peppers from the Instant Pot and keep them in a separate bowl.
Your Instant Pot will still be in sautee mode. Add the vegan butter and melt it, stirring to avoid burn. Once the butter has melted, whisk in the flour and continue whisking to make a roux. If the roux is too thick (like dough), then add in a splash of the vegetable broth to thin it out. The roux should be almost gravy-like.
Add the cooked vegetables to the roux mixture. Add the Creole seasoning, Worcestershire sauce, hot sauce, frozen okra, canned tomatoes, and vegetable broth. Mix together.
Set the Instant Pot to high pressure for 5 minutes. Since it is already hot, it will take about five minutes to come to pressure.
After the Instant Pot has counted down the five minutes and finished cooking, carefully do a quick release. Serve warm over a bed of cooked rice if desired.

Notes

The optional cooked rice and vegan sausage are not included in the nutritional information.

Some of the products I used can be found at the grocery store and some on Amazon:

Frank's Red Hot sauce is found in most grocery stores near the barbeque sauces, salad dressings, and other hot sauces.
Creole seasoning may or may not easily be found at your grocery store. You can use Cajun seasoning, but that is a slightly different flavor profile. Tony Chachere's Original Creole Seasoning says it is vegetarian. I see nothing on the ingredient list that contradicts this being a vegan product.
Vegan Worcestershire sauce can be challenging to find at the grocery store. I do believe the Organics brand is vegan (at the time of this writing.) I use Annie's Homegrown Organic and Vegan Worcestershire sauce.

If you have a favorite vegan sausage, slice and cook it first and then add it after cooking. I like to use Beyond Spicy Sausage.

Nutrition