Directions:
1. Press “sear”, set to 13 minutes, then press “start/stop”. Add olive oil.
2. Working in batches, add brown sausage, and chicken and brown. Set
meats aside once browned.
3. Add onion, celery, green pepper, and garlic and cook for 6-8 minutes.
4. Stir in spices, add rice, and cook for 2 minutes, stirring constantly.
5. Add chicken stock, tomato paste, tomatoes, ham, Worcestershire sauce,
salt, and browned meat.
6. Close lid and lock.
7. Press “texture”, set to 8 minutes, then press “start/stop”.
8. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally.
9. Open. Add shrimp and close lid.
10. Let jambalaya sit for 8-10 minutes, until shrimp is cooked through.
11. When done, open, garnish with scallions, and serve.
Jambalaya Serves: 4-6
Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breast,
cut into ½-inch pieces
1 pound andouille sausage, cut into
medium chunks
1 white onion, nely chopped
3 ribs celery, nely chopped
1 green pepper, nely chopped
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried cayenne pepper
1 teaspoon dried smoked paprika
4 cloves garlic, minced
1 bay leaf
1½ cups long-grain rice
2 cups low sodium chicken stock
1 (14-ounce) can chopped tomatoes
1 tablespoon tomato paste
8 ounces smoked ham, medium diced
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
12 raw shrimp (16/20),
peeled and deveined
5 scallions, sliced
Jambalaya
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