Pressure Cooker Jambalaya
Spicy, one-pot meal that satisfies! Bring a little bit of New Orleans into your kitchen.
- 4 precooked sausage links
- 1 lb. (450 g) boneless, skinless chicken breasts
- 1 small onion
- 1 red bell pepper
- 3 celery stalks
- 3 garlic cloves
- 1 tbsp (15 mL) Cajun seasoning
- 1 tbsp (15 mL) canola oil
- 2 cups (500 mL) low-sodium chicken broth
- 1 can (14.5 oz./411 g) fire-roasted diced tomatoes
- 1½ cups (375 mL) long-grain white rice
- 1 tsp (2 mL) hot sauce (optional)
- Fresh parsley leaves (optional)
Slice the chicken sausage with the Quick Slice and dice the chicken breast into bite-sized pieces.
Cut the onion into chunks and coarsely chop in the Manual Food Processor. Transfer the onions to a medium mixing bowl.
Cut the top off the bell pepper and remove the seeds and veins with the Scoop Loop®. Cut the pepper into chunks and coarsely chop in the Manual Food processor. Transfer the pepper to the bowl.
Dice the celery and press the garlic with the Garlic Press; add to the bowl. Add the Cajun seasoning and stir to coat the vegetables.
Set the Quick Cooker to SEAR and press START. Add the oil and heat for 3 minutes. Add the sausage and cook for 3–4 minutes until lightly browned. Remove the sausage from the inner pot.*
Add the vegetables and cook for 3–4 minutes. Press CANCEL.
Add the sausage, chicken, and remaining ingredients (except the parsley) to the inner pot and lock the lid. Select the WHITE RICE setting and press START.
When the timer is up, let the pressure release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Serve garnished with parsley.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 300, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 85 mg, Sodium 750 mg, Carbohydrate 35 g, Fiber 1 g, Sugars 4 g, Protein 23 g
Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.