Recipe: Delicious Jambalaya in Pressure Cooker

Jambalaya in Pressure Cooker. To the pressure cooker, add onion, garlic, peppers, celery along with remaining creole/essence seasoning, thyme & cayenne. Add rice, tomatoes & broth; secure cover & bring to high pressure. Jambalaya, the creole classic rice dish, seemed like a natural for the pressure cooker.

Jambalaya in Pressure Cooker Lock lid; make sure vent is closed. Pressure cooker jambalaya never been easier! Learn how to cook Instant Pot Jambalaya (Pressure Cooker Jambalaya)! You can cook Jambalaya in Pressure Cooker using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Jambalaya in Pressure Cooker

  1. It’s 230 grams of Andouille Sausage.
  2. You need 230 grams of Chicken Breast.
  3. You need 230 grams of Prawns (uncooked).
  4. It’s 2.5 teaspoons of Cajun seasoning.
  5. You need 1.5 teaspoons of Thyme leaves (dry).
  6. You need 0.5 teaspoons of Cayenne pepper.
  7. Prepare 1 of Onion (chopped).
  8. Prepare 3 of garlic cloves (chopped).
  9. Prepare 1 of Yellow Pepper (chopped).
  10. You need 1 dash of Hot Sauce.
  11. You need 200 grams of White Rice (not cooked).
  12. Prepare 1 tin of Chopped Tomatoes.
  13. You need 250 ml of Chicken broth.
  14. You need 2 tablespoons of Parsley (chopped).

This delicious Chicken and Sausage Jambalaya is an incredible flavor-party in your mouth bursting with savory-umami-spicy-tangy-sweet flavors. Comforting, satisfying, family-friendly 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.

Jambalaya in Pressure Cooker instructions

  1. Heat your pressure skillet or cooker. Put oil in pan and add chicken, sausage & shrimp, stirring well after each addition..
  2. Sprinkle meats with 1 ½ tsp Creole seasoning, 1 tsp thyme & cayenne. Cook for 3 – 5 minutes, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon and set aside..
  3. Place onion, garlic, peppers, and celery in the pressure cooker, along with 1 tsp Creole seasoning, ½ tsp thyme, and hot sauce. Cook 4 – 5 minutes, stirring frequently until vegetables are crisp-tender..
  4. Add rice, tomatoes and broth to the cooker. Close and lock the lid in place and heat on high until pressure builds and the indicator rod rise..
  5. Turn down the heat when the second white ring appears on the indicator rod and cook for 8 minutes..
  6. Turn off the heat and release the pressure by pressing the button on the handle or by running cold water over the sink. Once all the pressure is released, open the lid. then stir in parsley and cooked protein. Replace lid, cover tightly and let stand for five minutes before serving..

Jambalaya is a classic Louisiana dish with Spanish and French influence. It is a hearty Southern staple, consisting mainly of meat and vegetables mixed with rice. Traditionally, this includes sausage of some sort, often a smoked sausage such as andouille. This quintessential New Orleans recipe will bring some. We love making this jambalaya in the instant pot because it cooks relatively quickly and makes a big enough batch to feed a bigger family or leaves leftovers for the next day.