|Nutritional Guidelines (per serving)|
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 3-5 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 4-5 minutes, stirring frequently until vegetables are crisp-tender.
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.