Pressure Cooker Forgotten Jambalaya
During chilly months, I fix this jambalaya at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.—Cindi Coss, Coppell, Texas
Total TimePrep: 35 min. Cook: 15 min.
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can beef broth or chicken broth (14-1/2 ounces)
- 1 can (6 ounces) tomato paste
- 3 celery ribs, chopped
- 2 medium green peppers, chopped
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 3 teaspoons dried parsley flakes
- 2 teaspoons dried basil
- 1-1/2 teaspoons dried oregano
- 1-1/4 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon hot pepper sauce
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 pound smoked sausage, halved and cut into 1/4-inch slices
- 1/2 pound uncooked shrimp (41-50 per pound), peeled and deveined
- Hot cooked rice
- 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.
Nutrition Facts1 serving: 230 calories, 13g fat (5g saturated fat), 75mg cholesterol, 1016mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 20g protein.
Originally published as Forgotten Jambalaya in Taste of Home Instant Pot Cookbook