Pressure Cooker Jambalaya

Jambalaya with shrimp
Brian Hagiwara/Getty Images
Ratings (32)
  • Total: 43 mins
  • Prep: 20 mins
  • Cook: 23 mins
  • Yield: 4-6 servings
Nutritional Guidelines (per serving)
430 Calories
16g Fat
42g Carbs
29g Protein
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Nutrition Facts
Servings: 4-6 servings
Amount per serving
Calories 430
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4g 22%
Cholesterol 128mg 43%
Sodium 576mg 25%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 13%
Protein 29g
Calcium 126mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. This looks like a complicated recipe, but you are really just browning some of the ingredients, then combining everything in the pot and letting the pressure cooker do the work.

Ingredients

  • 1 tbsp. vegetable oil
  • 1/2 lb. boneless skinless chicken breasts (cut into 1" pieces)
  • 1/2 lb. fully cooked andouille sausage (sliced)
  • 1/2 lb. uncooked shrimp (peeled and deveined)
  • 2 tsp. Creole seasoning
  • 1 tsp. dried thyme leaves
  • 1/8 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)

Steps to Make It

  1. Heat the oil in a pressure cooker over medium-high heat or use the brown function. Add the chicken, sausage, and shrimp.

  2. 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.

  3. 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.

  4. Add the rice, tomatoes with their juice, and stock. Secure 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.