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Pressure Cooker Jambalaya

Pressure Cooker Jambalaya

Easy Pressure Cooker Jambalaya is made in one-pot but still has all the Cajun Flavors!

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6 serving

Calories: 586 kcal per serving

Ingredients

  • 2 Tbsps - Olive Oil
  • 12 oz Bags - Medium Cooked Shrimp
  • 14 oz Bags - Andouille Sausage
  • 12 oz Packages - Boneless Skinless Chicken Thighs
  • 1 Cup - Onion
  • 2 Stalks - Celery
  • 3 Cloves - Garlic
  • 1 - Green Bell Pepper
  • ½ tsp - dried thyme
  • 2 Tsps - Cajun Seasoning
  • 1 ½ Cups - Long Grain White Rice
  • ½ Tsps - Salt
  • 14 ½ oz Cans - of Diced Tomatoes
  • 1 ¾ Cups - Chicken Broth
  • 2 - bay leaves
  • Green Onions
  • Parsley

Instructions

  1. Set the Pressure Cooker to Saute and add the olive oil.
  2. Add the sausage and cook for about 5 minutes until browned.
  3. Remove from the pot and set aside.
  4. Add the chicken and cook until browned, about 5 minutes, set aside with the sausage.
  5. Add the onions, celery, bell pepper and garlic, cook until onions are translucent about 2-3 minutes.
  6. Add the thyme, 1 tsp of cajun seasoning and salt and stir well.
  7. Stir in the chicken broth and bay leaves.
  8. Return the sausage and chicken to the pot.
  9. Add in the tomatoes and rice.
  10. Stir it up well.
  11. Turn off the Pressure Cooker.
  12. Secure the pressure cooker lid onto the pot and set the nozzle to 'seal'.
  13. Pressure cook on high for 7 minutes.
  14. Dry the shrimp with a paper towel and coat with 1 tsp of cajun seasoning.
  15. Once the 7 minutes is up, quickly release the steam by moving the nozzle to 'vent'.
  16. Carefully remove the lid.
  17. Remove the bay leaves.
  18. Carefully add the shrimp and stir it up.
  19. Secure the lid back onto the pot, set to 'seal', for about 10 minutes to allow the shrimp to warm up.
  20. Remove the lid, stir and serve.

Nutrition

Energy: 586 kcal | Total Fat: 26 g | Saturated: 8 g | Trans: 0 g | Unsaturated: 11 g | Cholesterol: 202 mg | Total Carbs: 48 g | Fiber: 2 g | Sugars: 2 g | Proteins: 39 g | Sodium: 1,386 mg | Polyunsaturated: 4 g | Monounsaturated: 13 g

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