Instant Pot Vegan Gumbo

5 / 5 (1 reviews)

A delicious plant-based twist on the New Orleans iconic soup featuring plant-based andouille sausage!

By: Rachele (Pebbles and Toast) (via Pebblesandtoast)
Original Publish: Sep 20, 2020
Last Updated: Mar 4, 2026
Prep: 30 mins
Cook: 30 mins
Yields: 6
Finished Instant Pot Vegan Gumbo

Ingredients

Instructions

  1. Using the sauté function on the Instant Pot, sauté the onions, celery, mushrooms, and bell pepper for 3 minutes. If using oil, drizzle a little in the pan. Otherwise, add a tablespoon of broth to prevent the vegetables from sticking, as needed.

  2. Add minced garlic and flour. Stir frequently until flour darkens, about 5 minutes. A coating may form on the bottom and that’s okay as long as it doesn’t burn. Keep stirring. The coloring is an important trademark in gumbo.

  3. Stir in the vegetable broth, okra, tomatoes, beans, and seasonings.

  4. Press cancel. Lock the lid in place and ensure the sealing knob to sealing.

Want to see how it turns out?

We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!

Continue Reading at Pebblesandtoast →

Chef's Notes

* Use 1/4 tsp cayenne pepper for mild, 1/2 tsp for medium, or more if you like it spicy.
** Worcestershire sauce – If you are vegetarian or vegan, be sure to review the ingredients on the Worcestershire sauce bottle. Lord Sandy’s vegetarian Worcestershire sauce is available at our local grocery store and is what we use.
*** I don’t add salt; but if you prefer, add ½ -1 teaspoon to enhance the flavor profile.
**** My plant-based andouille sausage recipe is perfect in this gumbo.

Category:
Cuisine:
Method & Tags:

Comments & Photos

Be the first to share your thoughts!

Reviews from the Original Source

Natalie ★ 5.0/5

Thanks! It turned out delicious!

Did you make this recipe?

Thanks for rating!

Leave a Comment

Replying to User
Preview

More from Pebblesandtoast