Pressure Cooker Shrimp Jambalaya
- 2 tablespoons olive oil
- 12 ounce package Andouille chicken sausage, cut into ¼-inch slices
- 1 onion, chopped
- 1 cup chopped green bell pepper
- 2 celery stalks, chopped
- 4 cloves garlic, chopped
- 1½ cups white rice
- 2 teaspoons Cajun seasoning
- 1 tablespoon soy sauce
- ½ teaspoon salt
- 1 bay leaf
- 2 cups low-sodium chicken broth
- 1 (14.5 ounce) can no-salt-added diced tomatoes
- 1 pound medium shrimp - thawed, peeled, and tail-on
For best results, we recommend using:
- Heat olive oil in pressure cooker set to Sauté on Normal. Add chicken sausage and sauté until browned, about 2 minutes.
- Remove sausage from pressure cooker and place on a paper towel to drain.
- Add onion, green bell pepper, celery, and garlic to the pressure cooker and sauté until veggies are soft, about 3 minutes.
- Mix rice, Cajun seasoning, soy sauce, salt and bay leaf into onion mixture using a wooden spoon until well combined. Add chicken broth and tomatoes and press Cancel.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 8 minutes on High Pressure.
- Let pressure release naturally for 5 minutes, then set steam vent handle to Venting to quick-release remaining pressure. Remove lid.
- Stir sausage and shrimp into rice mixture and replace cover allowing the shrimp to cook with the heat from the hot rice for about 5 minutes. Remove bay leaf.
- Serve jambalaya topped with scallions, parsley, and fresh tomatoes.
Replace white rice with brown rice (pressure cook an additional 10 minutes). Use turkey sausage or any spicy or smoked sausage in place of the chicken sausage.
What others are saying
Kim Sensenbrenner says:
I made this tonight it was amazing and a definite keeper.
Alli Shircliff says:
I am allergic to shellfish, so I have used small cauliflower florets in place of the shrimp when making jambalaya.