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Pressure Cooker Jambalaya (With Peppers & Celery)

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“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.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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, celery along 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.

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