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Pressure Cooker Jambalaya


Quick, clean and yummy! This pressure cooked Jambalaya is super efficient, mess free and locks in the great flavors you expect from this delicious dish.

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Rate this recipe 4.1/5 (33 Votes)


  • MEATS:
  • 8 ounces andouille sausages, sliced
  • 8 ounces chicken breasts, boneless skinless, cut into 1-inch pieces
  • 8 ounces raw shrimp, peeled & deveined
  • 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 teaspoons dried


Servings 4
Cooking time 25mins


Step 1

In an electric pressure cooker, set to browning mode & heat a drizzle of olive oil. Then add chicken, sausage, & shrimp, stirring well after each addition.

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

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

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

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


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