Best Pressure Cooker Jambalaya Recipes

PRESSURE-COOKER JAMBALAYA RISOTTO

Pressure-Cooker Jambalaya Risotto image

I love making this pressure-cooker jambalaya, especially when entertaining. The risotto makes it creamy and delicious. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil, divided
1 pound fully cooked andouille sausage links, cut into 1/4-inch slices
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon Cajun seasoning
1 large onion, chopped
1 large green pepper, chopped
1/2 cup chopped celery
2 garlic cloves, minced
1-1/2 cups uncooked arborio rice
2 cans (14 ounces each) reduced-sodium chicken broth
1/2 cup dry white wine
3/4 cup shredded Parmesan cheese
2 plum tomatoes, seeded and chopped
1/3 cup chopped flat-leaf parsley
1/4 teaspoon pepper
Optional: Additional parsley and Parmesan cheese

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, stir in and cook sausage until lightly browned, 5-7 minutes; remove and keep warm. Sprinkle chicken with Cajun seasoning; add to pressure cooker. Cook and stir until no longer pink, 5-7 minutes. Remove and keep warm. Add remaining 1 tablespoon oil, onion, green pepper, celery and garlic. Cook and stir until crisp-tender, 2-3 minutes. Stir in rice. Add broth and wine, stirring to loosen browned bits from pan. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally., Select saute setting and adjust for medium heat. Add sausage, chicken, cheese, tomatoes, parsley and pepper. Cook and stir until heated through. If desired, garnish with additional parsley and Parmesan cheese.

Nutrition Facts : Calories 396 calories, Fat 18g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 1050mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

PRESSURE COOKER FORGOTTEN JAMBALAYA

Pressure Cooker Forgotten Jambalaya image

During chilly months, I fix this jambalaya at least once a month. It's so easy...just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.-Cindi Coss, Coppell, Texas

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 11 servings.

Number Of Ingredients 17

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can beef broth or chicken broth (14-1/2 ounces)
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked shrimp (41-50 per pound), peeled and deveined
Hot cooked rice

Steps:

In a 6-qt. electric pressure cooker, combine tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage. , Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's instructions. , Select saute and adjust for high heat. Stir in shrimp. Cook 5 minutes longer or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 230 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 1016mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

PRESSURE COOKER JAMBALAYA (WITH PEPPERS & CELERY)

Pressure Cooker Jambalaya (With Peppers & Celery) image

I replaced my electronic pressure cooker so I'm on the hunt for a variety of good recipes for it. I found this one on a few different web sites but don't see it on Zaar. If you are using a regular stove top pressure cooker it should be fairly easy to adjust accordingly.

Provided by Mustang Sally 54269

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/2 tablespoon oil
8 ounces andouille sausages, sliced
8 ounces boneless skinless chicken breasts, cut into 1-inch pieces
8 ounces shrimp, peeled & deveined (uncooked)
1 teaspoon creole seasoning (or essence spice)
1/2 teaspoon dried thyme leaves
1 dash cayenne pepper
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
1 jalapeno pepper, finely chopped (optional)
3 stalks celery, sliced
1 teaspoon creole seasoning (or essence spice)
1/2 teaspoon dried thyme leaves
1 dash hot sauce (or cayenne pepper)
1 cup long grain white rice
2 cups canned tomatoes, undrained
1 cup chicken broth
3 tablespoons fresh parsley, minced (or 3 tsps dried)

Steps:

In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp. Stirring well after each addition.
Sprinkle meats with 1st amounts of the creole/essence seasoning, thyme & cayenne. Cook for 3 - 5 mins, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon & set aside.
To the pressure cooker, add onion, garlic, peppers, celery along with remaining creole/essence seasoning, thyme & cayenne. Cook 4 - 5 mins, stirring frequently until vegetables are crisp-tender.
Add rice, tomatoes & broth; secure cover & bring to high pressure. Cook for 8 minutes
Release pressure, remove lid, then stir in parsley along with cooked meat/fish. Cover tightly & let stand 5 mins before serving.

PRESSURE COOKER JAMBALAYA RECIPE - (4.1/5)

Pressure Cooker Jambalaya Recipe - (4.1/5) image

Provided by mdcook

Number Of Ingredients 17

Ingredients

MEATS:
8 ounces andouille sausages, sliced
8 ounces chicken breasts, boneless skinless, cut into 1-inch pieces
8 ounces raw shrimp, peeled & deveined
1 teaspoon creole seasoning or Essence spice
1/2 teaspoon dried thyme leaves
1 dash cayenne pepper
NON-MEATS:
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
1 teaspoon creole seasoning or Essence spice
1/2 teaspoon dried thyme leaves
1 cup long grain white rice
2 cups canned tomatoes, undrained
1 cup chicken broth
3 tablespoons fresh parsley, minced or 3 teaspoons dried

Steps:

MEATS: In an electric pressure cooker, set to browning mode & heat a drizzle of olive oil. Then add chicken, sausage, & shrimp, stirring well after each addition. Sprinkle meats with creole/essence seasoning, thyme, & cayenne. Cook for 3 to 5 mins, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon & set aside. NON-MEATS: To the pressure cooker, add onion, garlic, peppers, creole/essence seasoning, thyme, & cayenne. Cook 4 to 5 minutes, stirring frequently until vegetables are crisp-tender. Add rice, tomatoes, & broth; secure cover & bring to high pressure. Cook for 8 minutes. Release pressure, remove lid, then stir in parsley along with cooked meat/fish. Cover tightly & let stand 5 mins before serving.

PRESSURE-COOKER JAMBALAYA RISOTTO

Pressure-Cooker Jambalaya Risotto image

I love making this pressure-cooker jambalaya, especially for entertaining. The risotto makes it creamy and delicious. -Janice Elder, Charlotte, North Carolina

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil, divided
1 pound fully cooked andouille sausage links, cut into 1/4-inch slices
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon Cajun seasoning
1 large onion, chopped
1 large green pepper, chopped
1/2 cup chopped celery
2 garlic cloves, minced
1-1/2 cups uncooked arborio rice
2 cans (14 ounces each) reduced-sodium chicken broth
1/2 cup dry white wine
3/4 cup shredded Parmesan cheese
2 plum tomatoes, seeded and chopped
1/3 cup chopped flat-leaf parsley
1/4 teaspoon pepper
Salt and freshly ground black pepper, as desired

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir sausage until lightly browned, 5-7 minutes; remove and keep warm. Sprinkle chicken with Cajun seasoning; add to pressure cooker; cook and stir until no longer pink, 5-7 minutes. Remove and keep warm. Add remaining 1 tablespoon oil, onion, green pepper, celery and garlic. Cook and stir until crisp-tender, 2-3 minutes. Stir in rice. Add broth and wine, stirring to loosen browned bits from pan. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally., Select saute setting and adjust for medium heat. Add sausage, chicken, cheese, tomatoes, parsley and pepper. Cook and stir until heated through. If desired, garnish with additional parsley and Parmesan cheese.

PRESSURE COOKER JAMBALAYA

Pressure Cooker Jambalaya image

How to make Pressure Cooker Jambalaya

Provided by @MakeItYours

Number Of Ingredients 20

Ingredients

Serves 4-6
This delicious recipe for jambalaya is a great one pot meal.
1 tablespoon (15 ml) vegetable oil
1/2 lb (225 g) boneless skinless chicken breasts,
cut into 1" pieces
1/2 lb (225 g) fully cooked andouille or italian
sausage, sliced
1/2 lb (225 g) uncooked shrimp, peeled
and deveined
2 teaspoons (10 ml) Creole seasoning
1 teaspoon (5 ml) dried thyme leavesr
1/8 teaspoon (0.5 ml) cayenne pepper
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
3 stalks celery, sliced
1 cup (250 ml) long grain rice
16 oz (475 ml) canned chopped tomatoes, undrained
1 cup (250 ml) chicken stock
3 tablespoons (45 ml) fresh parsley, minced

Steps:

Heat oil in the pressure cooker over medium high heat. Add chicken, sausage and shrimp. Sprinkle meats with half of the Creole seasoning, half the thyme and half the cayenne. Cook for 3-5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage and shrimp with a slotted spoon and set aside.
Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to pressure cooker. Cook for 4-5 minutes, stirring frequently. Add rice, tomatoes with their juice and stock. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand for 5 minutes before serving.
Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.
http://fastcooking.ca/pressure_cookers/beans_rice_risotto_recipes_pressure_cookers.htm#jambalaya
Many great recipes for pressure cookers here!!! Check it out!!!