Jambalaya in the Pressure Cooker

Serves 6 in about 1 hour. The pressure cooker brings shrimp and tomatoes juice together.

Ingredients

• 1 lb shrimp (41-50 count) peeled & deveined
• 1 ½ tbsp cajun seasoning, divided (or use creole)
• 3 tbsp olive oil, divided
• 1 lb chicken breast, cubed (or use thighs)
• 1 lb andouille sausage, cut in 1/2" rounds
• 1 lg onion, chopped
• 2 ribs celery, chopped
• 1 bay leaf
• 4 lg cloves garlic, pressed or finely minced
• 1 lg jalapeño, deseeded and diced
• 1 green bell pepper, seeded and chopped
• ½ tsp kosher salt
• ½ tsp marjoram, dried
• 1 tsp thyme leaves, dried (not ground thyme)
• 2 cups chicken broth, low sodium
• 1 tbsp worcestershire sauce
• 1 ½ cup long grain white rice, rinsed
• 1 (14.25 oz) can diced tomatoes, with juice
• 2 tbsp parsley, chopped

Method

1. Before you begin cooking, have all of your ingredients prepped. Veggies cut, meats cut, rice rinsed, spices measured, and have it all right there with your pot.
2. Scatter the shrimp with 2 tsp of the Cajun seasoning. Toss to coat and keep it nearby.
3. Turn on the pot's Sauté setting. When it is hot, add 2 Tablespoons of the olive oil.
4. Tip in the Sausage pieces and let brown on one side. Then flip them over and brown on the other side. Lift out them to a paper towel lined plate.
5. Tip in the shrimp to the pot and cook them, while stirring often, until they are halfway cooked. Lift out them to a paper towel lined plate.
6. Stir in the chicken and cook for a couple of minutes, just long enough to get a little color on all sides, but not fully cooked. Lift out to a paper towel lined plate.
7. Tip in the remaining Tablespoon of olive oil and the onions, celery, and bay leaf. Cook, while stirring now and then, until the veggies soften a little. Tip in a little more olive oil if needed.
8. Stir in the garlic, jalapeño, and green pepper. Cook, while stirring the whole time for about 30 seconds.
9. Stir in the salt, marjoram, thyme, and the remaining Cajun seasoning. Mix well.
10. Tip in the chicken broth and Worcestershire sauce. Stir.
11. Stir in the rice in an even layer on top, but don't stir it in.
12. Tip in the diced tomatoes on top of the rice evenly. don't stir.
13. Tip in the chicken back into the pot in an even layer. Just press it down gently into the liquid. It doesn't have to be completely submerged.
14. Turn off the Sauté setting.
15. Close the lid and set the steam release knob to the Sealing position.
16. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 6 minutes. High Pressure. The pot will take several minutes to come to pressure.
17. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 4 minutes (4 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
18. When the pin in the lid drops back down, open the lid.
19. Tip in the shrimp and the sausage. Gently stir in and put the lid back on, but don't close the steam valve, leave it on venting. Leave it to it sit for 5 minutes to finish cooking the shrimp.
20. Open the lid and give it a stir. taste the rice and adjust salt and/or seasoning as desired.
21. Plate with parsley on top, and some hot sauce, if you want it.

More instant pot ideas are in the instant pot collection.