Pressure Cooker Jambalaya
This delicious, authentic recipe for pressure cooker jambalaya is a one-pot meal. It cooks in minutes in your pressure cooker, which preserves taste, texture, and nutrition of the fresh ingredients.
Ingredients
- 1 tbsp. vegetable oil
- ½ lb. boneless skinless chicken breasts cut into 1" pieces
- ½ lb. fully cooked andouille sausage sliced
- ½ lb. uncooked shrimp peeled and deveined
- 2 tsp. Creole seasoning
- 1 tsp. dried thyme leaves
- ⅛ tsp. cayenne pepper
- 1 onion chopped
- 3 cloves garlic minced
- 1 green bell pepper chopped
- 3 stalks celery sliced
- 1 cup long-grain white rice
- 16 oz. canned chopped tomatoes undrained
- 1 cup chicken stock
- 3 tbsp. fresh parsley minced
Instructions
- Heat the oil in a pressure cooker over medium-high heat or use the brown function. Add the chicken, sausage, and shrimp.
- Sprinkle the meats with half the Creole seasoning, half the thyme, and half the cayenne. Sauté for 3 to 5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage, and shrimp with a slotted spoon and set aside.
- Add the onion, garlic, bell pepper, celery, and remaining Creole seasoning, thyme and cayenne to pressure cooker. Sauté 4 to 5 minutes, stirring frequently until vegetables are crisp-tender.
- Add the rice, tomatoes with their juice, and stock. Secure the cover and bring to high pressure. Cook for 8 minutes. Release the pressure, remove the lid, then stir in the chicken, sausage, shrimp, and parsley. Cover tightly and let stand 5 minutes before serving.