Name: Vegan Instant Pot Gumbo with Roasted Okra and Spicy Tomato-Lentil Broth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Creole/New Orleans
Ingredients: 1 Tablespoon light olive oil; 1 teaspoon minced garlic or 2 cloves; 1 bell pepper, diced; 1 ½ 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); ½ teaspoon dried oregano; ¼ – ½ teaspoon cayenne pepper; 1 Tablespoon apple cider vinegar; ⅔ cup uncooked red lentils; 3 cups vegetable 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; Chopped cilantro; Diced jalapeno; 3 Tablespoons butter or non-dairy butter; 3 Tablespoons all-purpose gluten free flour

Jump to Recipe· 4.2 from 6 reviews

I absolutely love diving into big bowls of flavor-packed comfort food, and this Vegan Instant Pot Gumbo with Roasted Okra and Spicy Tomato-Lentil Broth Recipe has quickly become one of my top favorites. It’s a vibrant, hearty gumbo that’s rich with smoky spices, tender lentils, and that wonderful roasted okra texture—all cooked effortlessly in the Instant Pot. If you’re craving traditional gumbo vibes but want something totally plant-based and quick, this recipe hits every note for me, balancing bold heat and deep warmth with beautiful veggies and a luscious broth.

Why You’ll Love This Vegan Instant Pot Gumbo with Roasted Okra and Spicy Tomato-Lentil Broth Recipe

What really excites me about this vegan gumbo is the way it delivers such a complex, soulful flavor profile without needing hours of simmering or tons of ingredients. The combination of smoked paprika, Cajun spices, and just the right amount of cayenne wakes up your palate while the red lentils add a silky texture that feels indulgent yet wholesome. Roasting the okra before adding it elevates the dish with a subtle caramelization and crispiness that I find absolutely irresistible.

One of the best parts about this recipe is how simple it comes together, especially with the Instant Pot doing the heavy lifting. I can throw in fresh, everyday veggies, spices, and lentils, set the timer, and come back to a fragrant gumbo that tastes like it’s been cooking all day long. It’s perfect for weeknight dinners when you want something special without the fuss. I also love serving this dish for gatherings—there’s always a buzz around the table when I bring out this vibrant, warming meal.

Ingredients You’ll Need

The image shows a white marbled surface with an arrangement of fresh and dry ingredients. In the center bottom is a brown onion with a shiny skin, next to a bright red bell pepper on the right. Above the onion is a bulb of garlic with white papery skin. Towards the top left are three long green celery stalks with leaves. In the upper middle is a clear glass bowl filled with bright orange lentils, and below it is a smaller clear bowl with chopped fresh green okra pieces, showing their round cross sections and seeds inside. To the right of the lentils is a silver metal can with a white label wrapped around it. Below the can are two small clear bowls; the left one contains red chili powder and the right one has a brownish-orange spice powder. There is no plate or bowl other than the glass ones. The layout is neat and bright, with a clean white tiled background showing the white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

The ingredients here are straightforward but essential, each bringing its own magic to the gumbo’s color, texture, and depth. Simple pantry staples like smoked paprika and Cajun spice cocktail with fresh veggies and hearty lentils create a dish that’s greater than the sum of its parts.

Light olive oil: Provides a subtle base to sauté and carry the spices.
Minced garlic: Adds fragrant warmth and savory depth.
Bell pepper: Offers sweetness and a bit of crunch.
Onion: Builds the classic gumbo foundation flavor.
Celery ribs: Brings an aromatic earthiness that rounds out the veggie mix.
Fresh thyme or dried thyme: Infuses herbal complexity.
Smoked paprika: Adds smoky richness that’s signature to gumbo.
Cajun spice mix: Gives that bold, spicy kick that wakes up every bite.
Dried oregano: Adds subtle Mediterranean flavor layers.
Cayenne: For customizable heat and a touch of fire.
Apple cider vinegar: Brightens and balances the richness with acidity.
Uncooked red lentils: Create body and a luscious, thick texture.
Vegetable broth: The flavorful liquid base that pulls everything together.
Fire roasted tomatoes: Give smoky, tangy tomato depth.
Tabasco or Cajun hot sauce: Adds another layer of heat and flavor complexity.
Bay leaf: Steeps subtle herbal notes throughout the broth.
Fresh or frozen chopped okra: Roasted to add delightful texture and authentic gumbo character.
Kosher salt and pepper: For perfect seasoning.
Cooked white rice or cauliflower rice: To serve and soak up all that incredible broth.
Optional toppings (cilantro, diced jalapeno): Fresh garnishes that brighten and add a final flavor pop.
Roux Ingredients: Butter (or non-dairy butter) and gluten-free flour for thickening with a rich, nutty finish.

Directions for Vegan Instant Pot Gumbo with Roasted Okra and Spicy Tomato-Lentil Broth Recipe

Step 1: Start by roasting the okra if you’re using fresh or frozen. Preheat the oven to 450 degrees Fahrenheit. Spread the okra on a baking sheet in a single layer and roast for 10-15 minutes until the edges are browned and slightly crispy. This step really elevates the texture and flavor, so I highly recommend it.

Step 2: Turn on your Instant Pot to SAUTE mode. Add the light olive oil and then toss in the diced onion, minced garlic, diced bell pepper, and chopped celery. Let these veggies cook and soften for about 5 minutes, stirring occasionally, until everything is fragrant and tender.

Step 3: Sprinkle in the fresh thyme, smoked paprika, Cajun spice mix, dried oregano, and cayenne pepper. Stir the mixture for about a minute to toast the spices gently and release their aromas—this step wakes up all those beautiful flavors.

Step 4: Pour in the apple cider vinegar, lentils, vegetable broth, fire roasted tomatoes, Tabasco (or other hot sauce), and toss in the bay leaf. Give everything a good stir to combine all the ingredients before sealing the Instant Pot lid.

Step 5: Lock the lid and set the vent to closed. Select MANUAL mode and set the timer for 3 minutes at high pressure. After cooking, let the pressure naturally release for 12 to 15 minutes—this helps develop the richness and allows the lentils to soften perfectly.

Step 6: While the gumbo cooks, prepare the roux in a small pan on the stove over medium heat. Whisk together the butter (or non-dairy butter) and all-purpose gluten-free flour continuously. Keep stirring until the mixture gets a warm butterscotch color, which usually takes about 5 to 7 minutes—avoid burning by watching closely.

Step 7: Once the Instant Pot has fully depressurized, open the lid carefully and remove the bay leaf or thyme sprigs. Stir the roux into the gumbo base to thicken the broth, and then fold in the roasted okra for an irresistible texture and flavor boost.

Step 8: Taste and adjust the seasoning with salt, pepper, or additional Cajun spices as you like. Serve the gumbo hot over cooked white rice or cauliflower rice, and finish with optional toppings like chopped cilantro or diced jalapeno for extra freshness and heat.

Servings and Timing

This Vegan Instant Pot Gumbo with Roasted Okra and Spicy Tomato-Lentil Broth Recipe makes about 5 to 6 hearty servings—perfect for sharing with family or meal prepping for the week. Prep time is roughly 15 minutes, including chopping and getting ingredients ready, while cook time in the Instant Pot is just 3 minutes of high pressure plus a natural release of about 12-15 minutes. Roasting the okra and making the roux add another 15-20 minutes, so overall, you’re looking at approximately 40-45 minutes from start to finish. There’s no resting time needed, so you can dive right in as soon as it’s ready!

How to Serve This Vegan Instant Pot Gumbo with Roasted Okra and Spicy Tomato-Lentil Broth Recipe

A white bowl filled with two main layers: on the left side, a thick, orange-brown stew with visible chunks of vegetables like green okra and small red pieces, topped with small green onion slices; on the right side, a layer of fluffy white rice with separate grains, partially mixed with the stew at the boundary; a silver spoon rests on the rice near the bottom right of the bowl, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this gumbo, my go-to is steaming hot over fluffy white rice, which soaks up all those robust flavors beautifully. For a lower-carb or Paleo-friendly twist, I often opt for cauliflower rice—it provides that lovely neutral base and adds a subtle crunch. To garnish, I like sprinkling fresh cilantro and a few diced jalapeños for an extra pop of color and spice, which makes the dish feel even more vibrant and inviting right at the table.

Pairing the gumbo couldn’t be easier. I find it pairs wonderfully with a chilled, crisp white wine like a Sauvignon Blanc or an unoaked Chardonnay if you want a little something special. On the non-alcoholic side, a sparkling water with lime or a fruity iced tea complements the spicy, smoky notes wonderfully. This meal feels right at home for cozy family dinners but also shines at casual get-togethers, potlucks, or when you want to impress friends with plant-based Southern flair.

Portion-wise, one heaping bowl is usually enough for a satisfying dinner, but leftovers heat up so well that I often double the recipe. Serving it piping hot keeps the spices lively, but it’s also great enjoyed warm the next day when the flavors have deepened even further. For a beautiful presentation, I like to ladle the gumbo into wide, shallow bowls and scatter my toppings generously, inviting everyone to customize their own bowl with extra hot sauce or fresh herbs.

Variations

I love how flexible this Vegan Instant Pot Gumbo with Roasted Okra and Spicy Tomato-Lentil Broth Recipe can be. If you don’t have access to fresh okra, frozen works just as well—just roast a bit longer to get that crispy edge. For a gluten-free version, simply use your favorite gluten-free flour blend in the roux, or skip the roux altogether and thicken with a little cornstarch slurry if you want to avoid flour completely.

If you want to switch up the flavor profile, I’ve had success adding smoked tempeh or vegan sausage slices for an extra smoky protein punch, or stirring in some chopped kale or collard greens toward the end for added nutrition and texture. You could also experiment with other legumes like green lentils or split peas, but be aware this will affect cooking times slightly. For an even easier method, skip the Instant Pot and simmer everything gently on the stovetop for 40-50 minutes, stirring occasionally.

For those who like it extra spicy, I often bump up the cayenne and hot sauce amounts or add a splash of chipotle in adobo for a smoky heat twist. This recipe is wonderfully adaptable, so I encourage playing around to find your perfect balance of spice, texture, and heartiness.

Storage and Reheating

Storing Leftovers

I store leftovers in airtight containers in the refrigerator, where this gumbo keeps wonderfully fresh for 3 to 4 days. Using glass containers with tight-fitting lids helps maintain the flavor and prevents any fridge odors from mingling with the gumbo’s rich spices. Make sure to cool the gumbo to room temperature before sealing and refrigerating to keep it at its best.

Freezing

This gumbo freezes beautifully for longer storage—up to 2 to 3 months in the freezer. I recommend portioning it out into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. Label with the date so you don’t lose track. When you’re ready to enjoy it, thaw overnight in the fridge for gentler reheating or defrost in the microwave before warming.

Reheating

To reheat, I prefer warming it gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to blend the flavors back together. Adding a splash of vegetable broth or water can help loosen the gumbo if it’s thickened too much during storage. Avoid overheating or boiling rapidly, as this can toughen the lentils and mute the spices. Microwaving works fine for quick reheats, but be sure to stir halfway through to heat evenly.

FAQs

Can I use frozen okra instead of fresh in this gumbo?

Absolutely! Frozen okra works well and is a great convenience option. Just remember that frozen okra contains more moisture, so you’ll want to roast it a bit longer to develop that nice browned, crispy texture that adds so much to the gumbo.

Is this gumbo spicy? Can I adjust the heat level?

This gumbo definitely has a spicy kick from the Cajun seasoning, cayenne, and hot sauce, but you can easily adjust the heat to your taste. Start with smaller amounts of cayenne and hot sauce, then add more gradually once the gumbo is finished cooking to find your perfect spice balance.

What can I use to thicken the gumbo if I don’t want to make a roux?

If you prefer to skip the roux, a good alternative is to mix about 1 tablespoon of cornstarch with cold water and stir it into the gumbo at the end of cooking, then simmer for a few minutes until thickened. Another option is blending a portion of the cooked lentils directly into the broth to naturally thicken the gumbo.

Can I make this recipe gluten-free?

Yes! Replace the all-purpose flour in the roux with a gluten-free flour blend, and double-check your Cajun seasoning to ensure it’s gluten-free. The rest of the ingredients are naturally gluten-free, making this a great option for anyone avoiding gluten.

How do I store and reheat leftovers without losing flavor?

Store the gumbo in airtight containers in the fridge for up to 4 days or freeze in portioned containers for up to 3 months. When reheating, warm gently on the stovetop and add a splash of broth if it’s too thick. Stir occasionally to restore the rich texture and flavor, and avoid overheating which can dull the spices and toughen the lentils.

Conclusion

I can’t recommend this Vegan Instant Pot Gumbo with Roasted Okra and Spicy Tomato-Lentil Broth Recipe enough—it’s the perfect bowl of cozy, spicy comfort that’s surprisingly easy to make. Whether you’re craving a weeknight meal that feels special or something to share with friends, this gumbo will quickly become a staple in your kitchen. I hope you enjoy making and savoring it as much as I do!