Jambalaya Pressure Cooker Recipe
Description
Jambalaya is a one-pot dish originating from the Louisiana area of the United States. It has a combination of meats, vegetables, and seasonings, cooked with rice in a flavorful tomato-based sauce. The pressure cooker makes an excellent way to prepare a jambalaya that’s both quick and delicious. It’s a great way to get dinner on the table in a hurry!
This jambalaya pressure cooker recipe contains a combination of sausage, chicken, shrimp, and vegetables, all cooked in one pot. It’s a great way to get a meal on the table in a hurry. The pressure cooker seals in all the flavor and moisture, making for a delicious and comforting dinner. Serve this jambalaya with a side of garlic bread for a complete meal that’s sure to please.
Ingredients
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced
1 cup long-grain white rice
1 (14-ounce) can diced tomatoes
2 cups chicken broth
1 pound smoked sausage, sliced
1 pound boneless, skinless chicken thighs, cubed
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1 bay leaf
1 pound shrimp, peeled and deveined
Salt and pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Heat the olive oil in the pressure cooker over medium heat. Add the onion, garlic, red pepper, and green pepper, and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. 2. Add the rice and stir to combine with the vegetables. Pour in the diced tomatoes and chicken broth, and stir to combine. 3. Add the sausage, chicken, oregano, thyme, paprika, cayenne, and bay leaf to the pot. Stir to combine. 4. Secure the lid on the pressure cooker and set the pressure release valve to the sealed position. Cook on high pressure for 10 minutes. 5. Once the cook time is complete, use the quick release method to release the pressure. 6. Open the lid and stir the jambalaya. Add the shrimp and stir. Close the lid and cook on high pressure for an additional 5 minutes. 7. Once the cook time is complete, use the quick release method to release the pressure. 8. Open the lid and stir the jambalaya. Taste and season with salt and pepper, as desired. 9. Serve the jambalaya in bowls, garnished with fresh parsley.
Equipment
For this jambalaya pressure cooker recipe, you’ll need a pressure cooker, such as an Instant Pot or a stovetop pressure cooker. You’ll also need a cutting board and knife for chopping, measuring cups and spoons, and a wooden spoon for stirring.
Notes
This jambalaya pressure cooker recipe can easily be adjusted to suit your tastes. Feel free to add additional vegetables, such as celery, carrots, or bell peppers. You can also adjust the amount of spice by increasing or decreasing the cayenne pepper. This recipe can also be made with any type of sausage you like, such as kielbasa or chorizo.
Nutrition
One serving of this jambalaya pressure cooker recipe contains about 524 calories, 26 grams of fat, 33 grams of carbohydrates, and 36 grams of protein. It also has a good amount of fiber and vitamins A and C. The jambalaya is also a good source of iron, calcium, and potassium.
This jambalaya pressure cooker recipe is an easy, flavorful, and healthy meal that can be on the table in no time. It’s perfect for busy weeknights and makes a great meal for a crowd. With its combination of vegetables, meat, and spices, it’s sure to please everyone in the family. Try this jambalaya pressure cooker recipe tonight and see what all the fuss is about!
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