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Pressure Cooker Chorizo, Sausage and Shrimp Jambalaya

Pressure Cooker Chorizo, Sausage and Shrimp Jambalaya

Main course | Easy | 30 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat pressure cooker bowl in sauté mode for 2-3 minutes, or until hot.
  2. Heat one-third of the oil. Sear the chicken breast pieces for 1 to 2 minutes per side or until nicely browned. Season with salt and pepper. Set aside on a plate.
  3. Heat another third of the oil. Sear the sausages until nicely browned. Remove and place on a plate. Cut in pieces. Set aside.
  4. Add the rest of the oil. Cook the onion, celery, bell pepper and jalapeno pepper 1 to 2 minutes.
  5. Add Cajun spices, paprika, dried thyme, salt, and pepper. Mix and cook for 1 minute.
  6. Put the chicken pieces and sausages back in the pressure cooker, over the vegetables.
  7. Add rice and chorizo. Add diced tomatoes and chicken broth.
  8. Cover and select the Pressure cooking function. Cook 5 minutes.
  9. Once the unit is depressurized, remove the cover.
  10. Add shrimp. Mix gently.
  11. Put the pressure cooker in sauté mode. Cook 2-3 minutes, or until shrimps are cooked.
  12. Garnish with chopped parsley and serve.

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