Pressure Cooker Jambalaya Recipe 415 Recipes

PRESSURE COOKER JAMBALAYA (WITH PEPPERS & CELERY)

Pressure Cooker Jambalaya (With Peppers & Celery) image

I replaced my electronic pressure cooker so I'm on the hunt for a variety of good recipes for it. I found this one on a few different web sites but don't see it on Zaar. If you are using a regular stove top pressure cooker it should be fairly easy to adjust accordingly.

Provided by Mustang Sally 54269

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/2 tablespoon oil
8 ounces andouille sausages, sliced
8 ounces boneless skinless chicken breasts, cut into 1-inch pieces
8 ounces shrimp, peeled & deveined (uncooked)
1 teaspoon creole seasoning (or essence spice)
1/2 teaspoon dried thyme leaves
1 dash cayenne pepper
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
1 jalapeno pepper, finely chopped (optional)
3 stalks celery, sliced
1 teaspoon creole seasoning (or essence spice)
1/2 teaspoon dried thyme leaves
1 dash hot sauce (or cayenne pepper)
1 cup long grain white rice
2 cups canned tomatoes, undrained
1 cup chicken broth
3 tablespoons fresh parsley, minced (or 3 tsps dried)

Steps:

In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp. Stirring well after each addition.
Sprinkle meats with 1st amounts of the creole/essence seasoning, thyme & cayenne. Cook for 3 - 5 mins, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon & set aside.
To the pressure cooker, add onion, garlic, peppers, celery along with remaining creole/essence seasoning, thyme & cayenne. Cook 4 - 5 mins, 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.

PRESSURE-COOKER JAMBALAYA RISOTTO

Pressure-Cooker Jambalaya Risotto image

I love making this pressure-cooker jambalaya, especially when entertaining. The risotto makes it creamy and delicious. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil, divided
1 pound fully cooked andouille sausage links, cut into 1/4-inch slices
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon Cajun seasoning
1 large onion, chopped
1 large green pepper, chopped
1/2 cup chopped celery
2 garlic cloves, minced
1-1/2 cups uncooked arborio rice
2 cans (14 ounces each) reduced-sodium chicken broth
1/2 cup dry white wine
3/4 cup shredded Parmesan cheese
2 plum tomatoes, seeded and chopped
1/3 cup chopped flat-leaf parsley
1/4 teaspoon pepper
Optional: Additional parsley and Parmesan cheese

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, stir in and cook sausage until lightly browned, 5-7 minutes; remove and keep warm. Sprinkle chicken with Cajun seasoning; add to pressure cooker. Cook and stir until no longer pink, 5-7 minutes. Remove and keep warm. Add remaining 1 tablespoon oil, onion, green pepper, celery and garlic. Cook and stir until crisp-tender, 2-3 minutes. Stir in rice. Add broth and wine, stirring to loosen browned bits from pan. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally., Select saute setting and adjust for medium heat. Add sausage, chicken, cheese, tomatoes, parsley and pepper. Cook and stir until heated through. If desired, garnish with additional parsley and Parmesan cheese.

Nutrition Facts : Calories 396 calories, Fat 18g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 1050mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

PRESSURE COOKER JAMBALAYA RECIPE - (4.1/5)

Pressure Cooker Jambalaya Recipe - (4.1/5) image

Provided by mdcook

Number Of Ingredients 17

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

Steps:

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.

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