Pressure Cooker Jambalaya With Peppers Celery Recipes

PRESSURE COOKER JAMBALAYA (WITH PEPPERS & CELERY)

Steps:

• In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp. Stirring well after each addition.
• Sprinkle meats with 1st amounts of the creole/essence seasoning, thyme & cayenne. Cook for 3 - 5 mins, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon & set aside.
• To the pressure cooker, add onion, garlic, peppers, celery along with remaining creole/essence seasoning, thyme & cayenne. Cook 4 - 5 mins, stirring frequently until vegetables are crisp-tender.
• Add rice, tomatoes & broth; secure cover & bring to high pressure. Cook for 8 minutes
• Release pressure, remove lid, then stir in parsley along with cooked meat/fish. Cover tightly & let stand 5 mins before serving.

PRESSURE COOKER FORGOTTEN JAMBALAYA

Steps:

• In a 6-qt. electric pressure cooker, combine tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage. , Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's instructions. , Select saute and adjust for high heat. Stir in shrimp. Cook 5 minutes longer or until shrimp turn pink. Serve with rice.

PRESSURE-COOKER JAMBALAYA RISOTTO

Steps:

• 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., 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.

INSTANT POT JAMBALAYA

Steps:

• On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot.
• Add sausage and cook for 5 minutes, stirring a few times. Remove onto a plate and set aside.
• Swirl oil to coat and add onion, celery, bell pepper and garlic. Saute for 5 minutes, stirring occasionally. Add chicken, oregano, thyme, cajun seasoning, salt, pepper; stir and press Cancel.
• Add broth, rice, tomato sauce and do not stir.
• Close the lid and set valve to Sealing. Press Pressure Cook on High or Manual button for brown rice - 22 minutes, white rice - 8 minutes.
• After cooking has finished, allow pressure to come down on its own for 5 minutes and then turn valve to Venting to release remaining pressure.
• Add previously cooked sausage and shrimp. Stir, close the lid and let residual heat cook shrimp for 10 minutes.
• Open the lid, sprinkle with green onion, give a few gentle stirs and serve hot.

INSTANT POT JAMBALAYA

Steps:

• Brown Chicken & Shrimps in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8mins). Add 1 tbsp unsalted butter + 1 tbsp olive oil in Instant Pot. Pat dry chicken thighs with a paper towel, then season one side of chicken with kosher salt and black pepper. Place 1¼ lb (565g) chicken on one side of Instant Pot (seasoned side face down) and shrimps on the other side of Instant Pot, brown them for 3.5 minutes. Season the other side of chicken and shrimps with salt and black pepper. Flip chicken and shrimps, brown this side for another 3.5 minutes. Set aside browned chicken, saute shrimps for another 30 seconds - 1 minute. Set aside shrimps (will be used after pressure cooking).
• Saute Sausages: Add 1lb (454g) sliced sausages in Instant Pot, saute for 3 minutes.
• Saute Onions & Spices: Add in diced onions, green bell peppers, and celery, saute for 2 minutes. Add in minced garlic cloves, 1 tsp (5.8g) tomato paste, ¼ tsp (0.2g) dried thymes, ¼ tsp (0.25g) dried oregano, 1 tsp (3g) smoked paprika, and ½ - 1 tsp (1.2g - 2.4g) cayenne pepper, saute for another minute.
• Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this jambalaya recipe! Add in 1.5 tbsp (22.5ml) regular soy sauce, give it a quick mix.
• Pressure Cook Jambalaya: Push all ingredients to one side, then add the browned chicken with all its meat juice in Instant Pot. Add 2 cups (440g) well drained jasmine rice in Instant Pot. *Pro Tip: Ensure to add chicken in Instant Pot first, then add rice on top to avoid the "Burn" error. Pour 1½ cup (375ml) unsalted chicken stock in Instant Pot. Ensure all the rice is fully submerged in the stock. Layer 14.5oz crushed or diced tomatoes on the very top. Do not mix! With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
• Add Shrimps, Mix & Season: Add & mix the fully cooked shrimps in jambalaya. Taste the Jambalaya and adjust the seasoning accordingly. *Note: It will look a bit too watery at first, but once you start mixing all the ingredients, it will all come together. *Pro Tip: For reference, we added roughly 3 - 4 pinches of salt to open up the flavors & season the dish properly.
• Serve: Garnish the Jambalaya with sliced green onion, then serve. Enjoy~