Pressure Cooker Jambalaya with Peppers Celery
Experience the bold flavors of the South with this Pressure Cooker Jambalaya with Peppers and Celery, a one-pot masterpiece that's both quick and satisfying. Featuring a medley of andouille sausage, tender chicken thighs, and succulent shrimp, this classic Creole dish is elevated with the aromatic blend of Cajun seasoning, thyme, and paprika. Fresh veggies like green and red bell peppers, diced celery, and garlic add a vibrant, hearty base, while long-grain rice cooks to perfection in a savory tomato-infused broth. Ready in just 25 minutes, this pressure cooker jambalaya is perfect for busy weeknights or entertaining guests with minimal fuss. Garnish with fresh parsley and scallions for a stunning finish that captures the essence of Louisiana cuisine.
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Recipe Information
Ingredients
- 8 ounces Andouille sausage
- 1 pound Boneless, skinless chicken thighs
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 2 stalks Celery, sliced
- 3 Garlic cloves, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 14.5-ounce can Diced tomatoes, with juices
- 1.5 cups Chicken broth
- 1 cup Long-grain white rice
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Scallions, sliced (optional for garnish)
Instructions
Set your pressure cooker to the sauté setting and heat the olive oil.
Slice the andouille sausage into rounds and brown them in the pressure cooker for about 3-4 minutes. Remove and set aside.
Season the chicken thighs with a pinch of salt and pepper, then add them to the pressure cooker. Sear for 2-3 minutes per side, then remove and set aside with the sausage.
Add the diced onion, green bell pepper, red bell pepper, celery, and garlic to the cooker. Sauté for 3-4 minutes until vegetables are softened.
Stir in the Cajun seasoning, dried thyme, and paprika, letting the spices toast lightly for about 30 seconds.
Add the diced tomatoes, chicken broth, long-grain white rice, and a pinch of salt and pepper to the pressure cooker. Stir well to combine.
Return the sausage and chicken to the pot, layering them on top of the rice mixture.
Close the lid of your pressure cooker and set it to high pressure for 8 minutes. Once the cooking time is complete, let the pressure release naturally for 5 minutes before carefully performing a quick release.
Open the lid and gently stir in the shrimp. Close the lid again (but do not set to pressure) and allow the residual heat to cook the shrimp for 3-5 minutes until they are pink and opaque.
Fluff the jambalaya gently with a fork. Taste and adjust seasoning as needed with additional salt or Cajun seasoning.
Garnish with fresh parsley and sliced scallions before serving. Enjoy!
Nutrition Facts
Calories |
3005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1653 mg | 551% | |
| Sodium | 10005 mg | 435% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 29.1 g | ||
| Protein | 284.5 g | 569% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 528 mg | 41% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5039 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
