Pressure-Cooker Jambalaya Risotto
I love making this pressure-cooker jambalaya, especially for entertaining. The risotto makes it creamy and delicious. —Janice Elder, Charlotte, North Carolina
Total TimePrep: 15 min. Cook: 10 min.
- 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
- Salt and freshly ground black pepper, as desired
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir 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.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally.
- 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.