Pressure Cooker Jambalaya

By mdcook

Quick, clean and yummy! This pressure cooked Jambalaya is super efficient, mess free and locks in the great flavors you expect from this delicious dish.

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

Preparation

Step 1

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.