Menu
Slow-Cooker Jambalaya Risotto Slow-Cooker Jambalaya Risotto
Pressure-Cooker Tex-Mex Risotto Pressure-Cooker Tex-Mex Risotto
Pressure-Cooker Shrimp RIsotto Pressure-Cooker Shrimp RIsotto
Pressure-Cooker Risotto with Chicken and Mushrooms Pressure-Cooker Risotto with Chicken and Mushrooms
Pressure-Cooker Cajun Chicken Alfredo Pressure-Cooker Cajun Chicken Alfredo
Pressure-Cooker Risotto with Shrimp and Asparagus Pressure-Cooker Risotto with Shrimp and Asparagus
Pressure Cooker Peach Salsa Pressure Cooker Peach Salsa
Jambalaya Casserole Jambalaya Casserole
Slow-Cooked Jambalaya Slow-Cooked Jambalaya
Homemade Jambalaya Homemade Jambalaya
Pressure-Cooker Cajun Pork and Rice Pressure-Cooker Cajun Pork and Rice
Pressure-Cooker Salsa London Broil Pressure-Cooker Salsa London Broil
Pressure-Cooker Tandoori Chicken Panini Pressure-Cooker Tandoori Chicken Panini
Chicken Jambalaya Chicken Jambalaya
Pressure-Cooker Salmon Pressure-Cooker Salmon
Pressure-Cooker Sicilian Meat Sauce Pressure-Cooker Sicilian Meat Sauce
Pressure-Cooker Red Clam Sauce Pressure-Cooker Red Clam Sauce
Pressure-Cooker Fish Stew Pressure-Cooker Fish Stew
Pressure-Cooker Homemade Chicken and Rice Soup Pressure-Cooker Homemade Chicken and Rice Soup
Pressure-Cooker Red Beans and Rice Pressure-Cooker Red Beans and Rice

Pressure-Cooker Jambalaya Risotto

2 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 15 min.

Makes

8 servings

Updated: Mar. 24, 2023
I love making this pressure-cooker jambalaya, especially when entertaining. The risotto makes it creamy and delicious. —Janice Elder, Charlotte, North Carolina
Pressure-Cooker Jambalaya Risotto
Pressure-Cooker Jambalaya Risotto Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 tablespoons canola oil, divided
  • 1 pound fully cooked andouille sausage links, cut into 1/4-inch slices
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon Cajun seasoning
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1/2 cup chopped celery
  • 2 garlic cloves, minced
  • 1-1/2 cups uncooked arborio rice
  • 2 cans (14 ounces each) reduced-sodium chicken broth
  • 1/2 cup dry white wine
  • 3/4 cup shredded Parmesan cheese
  • 2 plum tomatoes, seeded and chopped
  • 1/3 cup chopped flat-leaf parsley
  • 1/4 teaspoon pepper
  • Optional: Additional parsley and Parmesan cheese

Directions

  1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, stir in and cook sausage until lightly browned, 5-7 minutes; remove and keep warm. Sprinkle chicken with Cajun seasoning; add to pressure cooker. Cook and stir until no longer pink, 5-7 minutes. Remove and keep warm. Add remaining 1 tablespoon oil, onion, green pepper, celery and garlic. Cook and stir until crisp-tender, 2-3 minutes. Stir in rice. Add broth and wine, stirring to loosen browned bits from pan. Press cancel.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally.
  3. Select saute setting and adjust for medium heat. Add sausage, chicken, cheese, tomatoes, parsley and pepper. Cook and stir until heated through. If desired, garnish with additional parsley and Parmesan cheese.

Nutrition Facts

1-1/4 cups: 396 calories, 18g fat (6g saturated fat), 95mg cholesterol, 1050mg sodium, 36g carbohydrate (3g sugars, 2g fiber), 24g protein.