Jambalaya

Jambalaya is a fun one pot meal with a lot going on - it usually contains meat and sausage of some kind, along with seafood, rice and a lot of flavor. This recipe calls for Andouille sausage, chicken and shrimp and although the ingredient list is long, the cooking time is really short because of the pressure cooker.

Now Let’s Get Cooking

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Jambalaya

  • Prep Time: 30 m
  • Cook Time: 5 m
  • Total Time: 35 m
  • Servings:
    6

Ingredients

  • 1 tablespoon olive oil
  • 1 pound Andouille sausage cut into chunks
  • 2 boneless skinless chicken breasts cut into ½-inch pieces
  • 1 onion finely chopped
  • 2 stalks celery finely chopped
  • 1 green bell pepper finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • cups long-grain rice
  • 2 cups chicken stock
  • 1 (14-ounce) can chopped tomatoes
  • 1 tablespoon tomato paste
  • 6 ounces smoked ham diced
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 12 large raw shrimp peeled and de-veined
  • 4 scallions sliced

Instructions

  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Add the olive oil and brown the Andouille sausage and chicken pieces in batches. Set the browned meats aside. Add the onion, celery, green pepper and garlic and continue to cook until the onion is tender. Stir in the spices and rice and cook for a minute or so, stirring to coat the rice with the oil.
  3. Add the stock, tomatoes, tomato paste, ham, Worcestershire sauce and salt. Return the browned sausage and chicken to the pot, stir well, and lock the lid in place.

  4. Pressure cook on HIGH for 5 minutes.
  5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Add the shrimp to the cooker, tucking it into the other ingredients and return the lid to the cooker. Let this sit for 8 minutes or until all the shrimp has cooked and turned bright pink. Stir everything together and scatter the scallions over top before serving.
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Comments (4)Post a Reply

  1. This looks yummy! I just need some clarification, please. When do you add in the browned meats to finish cooking? Am I reading the shrimp will cook by the heat, in/by the covered pot, after all the other ingredients finished PC and quick released? Thanks so much

    1. Hi Patti,

      The browned meats go into the pot just before pressure cooking. Then, yes, the shrimp cooks from the intense heat right after you quick-release the pressure. It sits in there for 8 minutes and comes out perfectly.


  2. Instapot would not make pressure after I completed step #3. After about 10 minutes the ” burn ” message came on. I opened pot, stirred and tried again. Ply built up pressure but never started timer. Quick release after 15 minutes. Put shrimp in for 8 minutes per recipe. Jambalaya turned out great. I put the chicken and sausage in after step #3. When should I have put it in? Maybe that’s the problem?.??

    1. Hi Charles,
      The browned meats do go back in in step 3, so you did that right. What might have gone wrong is the time you set. This only cooks for 5 minutes, not 15 minutes. Then, the shrimp goes into the mix and cooks with the residual heat.

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