Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, jambalaya in pressure cooker. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Learn how to cook Instant Pot Jambalaya (Pressure Cooker Jambalaya)! 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.
Jambalaya in Pressure Cooker is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Jambalaya in Pressure Cooker is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook jambalaya in pressure cooker using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Jambalaya in Pressure Cooker:
- Get 230 grams Andouille Sausage
- Get 230 grams Chicken Breast
- Take 230 grams Prawns (uncooked)
- Take 2.5 teaspoons Cajun seasoning
- Make ready 1.5 teaspoons Thyme leaves (dry)
- Take 0.5 teaspoons Cayenne pepper
- Get 1 Onion (chopped)
- Take 3 garlic cloves (chopped)
- Make ready 1 Yellow Pepper (chopped)
- Prepare 1 dash Hot Sauce
- Prepare 200 grams White Rice (not cooked)
- Prepare 1 tin Chopped Tomatoes
- Make ready 250 ml Chicken broth
- Take 2 tablespoons Parsley (chopped)
Heat the oil in a pressure cooker over medium-high heat or use the brown function. Add the chicken, sausage, and shrimp. The number one reason you need to make this jambalaya in my book is that it's a one pot meal! Hellloooooo no dishes. (That's my husband talking, because let's.
Instructions to make Jambalaya in Pressure Cooker:
- Heat your pressure skillet or cooker. Put oil in pan and add chicken, sausage & shrimp, stirring well after each addition.
- 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.
- 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.
- 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.
- Turn down the heat when the second white ring appears on the indicator rod and cook for 8 minutes.
- 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.
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