Easy Jambalaya Recipe: Pressure Cooker Style
Experience the rich, hearty flavors of Jambalaya in a fraction of the time with this quick and easy pressure cooker version. Packed with spices, meats, and tender shrimp, it's comfort food at its best.
Equipment
- 1 Pressure cooker for cooking
Ingredients
Main ingredients
- 2 tablespoon olive oil divided
- 3 links chicken andouille sausage sliced
- 1 ¼ cups green pepper diced
- 1 ¼ cups celery diced
- 1 ¼ cups onion diced
- 2 large cloves garlic minced
- 1 teaspoon kosher salt divided
- 1 tablespoon tomato paste
- 14 oz canned tomatoes crushed or diced
- 1 ¾ cup chicken stock rich and warm
- 2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 cup quick-cooking rice brown or white
- ½ lb shrimp peeled and deveined, medium or large size
- 1 ½ cups shredded cooked chicken
- Green onion for garnish
Instructions
Instructions
- Heat 1 tablespoon of olive oil in the pressure cooker over medium heat until hot.
- Slice and brown the andouille sausage until crispy on the edges.
- Add diced green pepper, celery, onion, and minced garlic. Stir until softened.
- Mix in the tomato paste and cook for a minute.
- Add canned tomatoes, chicken stock, and half teaspoon of salt. Stir well, seal the lid securely.
- Cook under high pressure for 5 minutes, then do a slow release for 10 minutes, followed by natural release. Stir in rice, shrimp, and chicken. Cook for another 7 minutes under high pressure, then another natural release for 10 minutes.
- Open the lid, add green onion garnish, and adjust salt as needed. Serve hot.
Notes
For added heat, increase smoked paprika or add a pinch of cayenne.