Pressure Cooker Jambalaya

By zircon50

Ingredients

• 1/2 tablespoon oil
• 8 ounces andouille sausages, sliced
• 8 ounces boneless skinless chicken breasts, cut into 1-inch pieces
• 8 ounces shrimp, peeled & deveined (uncooked)
• 1 teaspoon creole seasoning (or essence spice)
• 1/2 teaspoon dried thyme leaves
• 1 dash cayenne pepper
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 teaspoon creole seasoning (or essence spice)
• 1/2 teaspoon dried thyme leaves
• 1 cup long grain white rice
• 2 cups canned tomatoes, undrained
• 1 cup chicken broth
• 3 tablespoons fresh parsley, minced (or 3 tsps dried

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

1. In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp. Stirring well after each addition.

2. Sprinkle meats with 1st amounts of the creole/essence seasoning, thyme & cayenne. Cook for 3 - 5 mins, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon & set aside.

3. To the pressure cooker, add onion, garlic, peppers, with remaining creole/essence seasoning, thyme & cayenne. Cook 4 - 5 mins, stirring frequently until vegetables are crisp-tender.

4. Add rice, tomatoes & broth; secure cover & bring to high pressure. Cook for 8 minutes.

5. Release pressure, remove lid, then stir in parsley along with cooked meat/fish. Cover tightly & let stand 5 mins before serving.