How to Cook Flavorful Jambalaya in Pressure Cooker

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Before you jump to Jambalaya in Pressure Cooker recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

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Green tea is actually great for your mood. You knew green tea had to be mentioned, right? Green tea is packed full of an amino acid known as L-theanine. Research has proven that this amino acid induces the production of brain waves. This helps improve your mental focus while relaxing the rest of your body. You likely already knew how easy it is to be healthy when you drink green tea. Now you know that applies to your mood also!

See, you don't need to stuff your face with junk food when you wish to feel better! Try these tips instead!

We hope you got benefit from reading it, now let's go back to jambalaya in pressure cooker recipe. To make jambalaya in pressure cooker you need 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Jambalaya in Pressure Cooker:

1. Get 230 grams of Andouille Sausage.
2. Take 230 grams of Chicken Breast.
3. Provide 230 grams of Prawns (uncooked).
4. Get 2.5 teaspoons of Cajun seasoning.
5. Provide 1.5 teaspoons of Thyme leaves (dry).
6. Get 0.5 teaspoons of Cayenne pepper.
7. Get 1 of Onion (chopped).
8. Get 3 of garlic cloves (chopped).
9. You need 1 of Yellow Pepper (chopped).
10. Prepare 1 dash of Hot Sauce.
11. Get 200 grams of White Rice (not cooked).
12. Provide 1 tin of Chopped Tomatoes.
13. Get 250 ml of Chicken broth.
14. You need 2 tablespoons of Parsley (chopped).

Steps to make Jambalaya in Pressure Cooker:

1. Heat your pressure skillet or cooker. Put oil in pan and add chicken, sausage & shrimp, stirring well after each addition..
2. Sprinkle meats with 1 ½ tsp Creole seasoning, 1 tsp thyme & cayenne. Cook for 3 – 5 minutes, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon and set aside..
3. Place onion, garlic, peppers, and celery in the pressure cooker, along with 1 tsp Creole seasoning, ½ tsp thyme, and hot sauce. Cook 4 – 5 minutes, stirring frequently until vegetables are crisp-tender..
4. Add rice, tomatoes and broth to the cooker. Close and lock the lid in place and heat on high until pressure builds and the indicator rod rise..
5. Turn down the heat when the second white ring appears on the indicator rod and cook for 8 minutes..
6. Turn off the heat and release the pressure by pressing the button on the handle or by running cold water over the sink. Once all the pressure is released, open the lid. then stir in parsley and cooked protein. Replace lid, cover tightly and let stand for five minutes before serving..

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