PRESSURE COOKER JAMBALAYA RECIPE - (4.1/5)

Pressure Cooker Jambalaya Recipe - (4.1/5) image

Provided by mdcook

Number Of Ingredients 17

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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.