Pressure Cooker Sausage Jambalaya

By tonyglib

Recipe from Chef's Easy Weeknight Dinners by Food & Wine

Ingredients

• 1 tablespoon canola oil
• 3/4 lb andouille chicken sausage, sliced into 1/4 inch thick slices
• 1/4 lb italian breakfast sausage, casing removed
• 1 large onion, diced
• 1/2 green bell pepper, diced
• 2 celery ribs, diced
• 1 large garlic clove, chopped
• 2 cups brown rice
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 14 oz can chopped tomatoes
• 3 scallions, chopped

Details

Preparation time 5mins
Cooking time 30mins
Adapted from kitschencat.com

Preparation

Step 1

Instructions
In pressure cooking pot, saute sausage in oil, crumbling breakfast sausage as you go.
As the pink begins to leave the breakfast sausage, add the onion, bell pepper, celery, and garlic.
Saute for 5 minutes then turn off pressure cooker and add brown rice, bay leaf, thyme, salt, pepper, chicken broth, and tomatoes.
Stir and lock lid, then set pressure cooker to 17 minutes at high pressure.
When time is up, do a quick release, ladle jambalaya into a bowl and top with chopped scallions!

Instructions