Jambalaya in Pressure Cooker
Jambalaya in Pressure Cooker

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, jambalaya in pressure cooker. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Jambalaya in Pressure Cooker is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Jambalaya in Pressure Cooker is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must 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:
  1. Prepare 230 grams Andouille Sausage
  2. Prepare 230 grams Chicken Breast
  3. Prepare 230 grams Prawns (uncooked)
  4. Prepare 2.5 teaspoons Cajun seasoning
  5. Make ready 1.5 teaspoons Thyme leaves (dry)
  6. Get 0.5 teaspoons Cayenne pepper
  7. Take 1 Onion (chopped)
  8. Take 3 garlic cloves (chopped)
  9. Make ready 1 Yellow Pepper (chopped)
  10. Get 1 dash Hot Sauce
  11. Prepare 200 grams White Rice (not cooked)
  12. Get 1 tin Chopped Tomatoes
  13. Take 250 ml Chicken broth
  14. Take 2 tablespoons Parsley (chopped)
Instructions to make Jambalaya in Pressure Cooker:
  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.

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