Pressure Cooker Jambalaya

This is a spicy one pot meal that is so satisfying! It brings a little bit of New Orleans into your kitchen!

Pressure Cooker Jambalaya

Course Main Course
Cuisine Cajun
Servings 8

Ingredients
  

  • 4 precooked andouille sausage links
  • 1 lb boneless, skinless chicken breasts
  • 1 small onion
  • 1 red bell pepper
  • 3 celery stalks
  • 3 garlic cloves
  • 1 tbsp Cajun seasoning
  • 1 tbsp canola oil
  • 2 cups low-sodium chicken broth
  • 1 can (14.5 oz.) fire-roasted diced tomatoes
  • 1.5 cups long-grain white rice
  • 1 tsp hot sauce (optional)
  • Fresh parsley leaves (optional)

Instructions
 

  • Slice the chicken sausage and dice the chicken breast into bite-sized pieces.
  • Coursely chop onion, pepper, and celery. Add to a bowl. Mince garlic and add to bowl. Toss veggies with Cajun seasoning.
  • Set your pressure cooker to SEAR or SAUTE and press START. Add the oil and heat for 3 minutes. Add the sausage and cook for 3–4 minutes until lightly browned. Remove the sausage from the inner pot.*
  • Add seasoned vegetables and cook for 3–4 minutes. Press CANCEL.
  • Add the sausage, chicken, and remaining ingredients (except the parsley) to the inner pot and lock the lid. Select the WHITE RICE setting and press START. This is 4 minutes, high pressure.
  • When the timer is up, let the pressure release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Serve garnished with parsley.

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