Jambalaya in Pressure Cooker
Jambalaya in Pressure Cooker

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, jambalaya in pressure cooker. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Jambalaya in Pressure Cooker is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Jambalaya in Pressure Cooker is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Take 230 grams Andouille Sausage
  2. Take 230 grams Chicken Breast
  3. Get 230 grams Prawns (uncooked)
  4. Get 2.5 teaspoons Cajun seasoning
  5. Get 1.5 teaspoons Thyme leaves (dry)
  6. Prepare 0.5 teaspoons Cayenne pepper
  7. Make ready 1 Onion (chopped)
  8. Make ready 3 garlic cloves (chopped)
  9. Get 1 Yellow Pepper (chopped)
  10. Take 1 dash Hot Sauce
  11. Prepare 200 grams White Rice (not cooked)
  12. Make ready 1 tin Chopped Tomatoes
  13. Get 250 ml Chicken broth
  14. Prepare 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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