|Nutritional Guidelines (per serving)|
|Servings: 1 pot (4 to 6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||13%|
|*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.|
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.
- 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)
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.