Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, jambalaya in pressure cooker. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
I've made Jambalaya for years and my stove-top recipe. 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.
Jambalaya in Pressure Cooker is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Jambalaya in Pressure Cooker is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have jambalaya in pressure cooker using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Jambalaya in Pressure Cooker:
- Get 230 grams Andouille Sausage
- Prepare 230 grams Chicken Breast
- Make ready 230 grams Prawns (uncooked)
- Get 2.5 teaspoons Cajun seasoning
- Take 1.5 teaspoons Thyme leaves (dry)
- Prepare 0.5 teaspoons Cayenne pepper
- Prepare 1 Onion (chopped)
- Make ready 3 garlic cloves (chopped)
- Make ready 1 Yellow Pepper (chopped)
- Get 1 dash Hot Sauce
- Make ready 200 grams White Rice (not cooked)
- Get 1 tin Chopped Tomatoes
- Take 250 ml Chicken broth
- Take 2 tablespoons Parsley (chopped)
I replaced my electronic pressure cooker so I'm on the hunt for a variety of good recipes for it. I found this one on a few different web sites but don't see it on Zaar. If you are using a regular stove top pressure cooker it should be fairly easy to adjust accordingly. The number one reason you need to make this jambalaya in my book is that it's a one pot meal!
Steps 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.
Hellloooooo no dishes. (That's my husband talking, because let's. Jambalaya is one of our staple recipes. It is always in our menu rotation and I have been making it so much that I made some tweaks to it to make it both healthier and easier to do. I know Jambalaya is usually made with sausage, chicken and shrimp but I just go the easy route and just use sausage. Growing up in south Louisiana, Jambalaya is by far one of my favorite dishes.
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