Best Pressure Cooker Jambalaya Recipes

PRESSURE-COOKER JAMBALAYA RISOTTO

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, stir in and cook sausage until lightly browned, 5-7 minutes; remove and keep warm. Sprinkle chicken with Cajun seasoning; add to pressure cooker. Cook and stir until no longer pink, 5-7 minutes. Remove and keep warm. Add remaining 1 tablespoon oil, onion, green pepper, celery and garlic. Cook and stir until crisp-tender, 2-3 minutes. Stir in rice. Add broth and wine, stirring to loosen browned bits from pan. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally., Select saute setting and adjust for medium heat. Add sausage, chicken, cheese, tomatoes, parsley and pepper. Cook and stir until heated through. If desired, garnish with additional parsley and Parmesan cheese.

PRESSURE COOKER FORGOTTEN JAMBALAYA

Steps:

• In a 6-qt. electric pressure cooker, combine tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage. , Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's instructions. , Select saute and adjust for high heat. Stir in shrimp. Cook 5 minutes longer or until shrimp turn pink. Serve with rice.

PRESSURE COOKER JAMBALAYA (WITH PEPPERS & CELERY)

Steps:

• In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp. Stirring well after each addition.
• 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.
• To the pressure cooker, add onion, garlic, peppers, celery along with remaining creole/essence seasoning, thyme & cayenne. Cook 4 - 5 mins, 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.

PRESSURE COOKER JAMBALAYA RECIPE - (4.1/5)

Steps:

• MEATS: 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. NON-MEATS: 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.

PRESSURE-COOKER JAMBALAYA RISOTTO

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir sausage until lightly browned, 5-7 minutes; remove and keep warm. Sprinkle chicken with Cajun seasoning; add to pressure cooker; cook and stir until no longer pink, 5-7 minutes. Remove and keep warm. Add remaining 1 tablespoon oil, onion, green pepper, celery and garlic. Cook and stir until crisp-tender, 2-3 minutes. Stir in rice. Add broth and wine, stirring to loosen browned bits from pan. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally., Select saute setting and adjust for medium heat. Add sausage, chicken, cheese, tomatoes, parsley and pepper. Cook and stir until heated through. If desired, garnish with additional parsley and Parmesan cheese.

PRESSURE COOKER JAMBALAYA

Steps:

• Heat oil in the pressure cooker over medium high heat. Add chicken, sausage and shrimp. Sprinkle meats with half of the Creole seasoning, half the thyme and half the cayenne. Cook for 3-5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage and shrimp with a slotted spoon and set aside.
• Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to pressure cooker. Cook for 4-5 minutes, stirring frequently. Add rice, tomatoes with their juice and stock. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand for 5 minutes before serving.
• Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.
• http://fastcooking.ca/pressure_cookers/beans_rice_risotto_recipes_pressure_cookers.htm#jambalaya
• Many great recipes for pressure cookers here!!! Check it out!!!