Pressure Cooker Shrimp Jambalaya Recipe

2019-07-27
  • Yield : 8 serving plates
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 3m
  • Ready In : 13m

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Nutritional Info

This information is per serving.

  • Calories

    355
  • Fat

    17 g
  • Saturated Fat

    5 g
  • Cholesterol

    220 mg
  • Sodium

    1480 mg
  • Potassium

    933 mg
  • Carbohydrate

    12 g
  • Fiber

    3 g
  • Sugars

    5 g
  • Protein

    36 g

Pressure cooker shrimp Jambalaya recipe. Shrimp with sausages and spices cooked in an electric pressure cooker. Very easy and delicious recipe. Are you looking for more quick and easy pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes

Pressure Cooker Shrimp Jambalaya Recipe

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 large yellow onion, peeled and chopped
  • 2 stalks celery, chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 1 pound (480 g) Andouille sausages, sliced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (125 ml) low-sodium chicken broth
  • 2 bay leaves
  • 1 pound (480 g) jumbo shrimp, peeled and deveined
  • 2 tablespoons chopped fresh parsley
  • 1 pound uncooked rice

Method

Step 1

Heat olive oil in an electric instant pot turned to the browning function. Add sliced sausages, red bell pepper, rice, spices, and seasoning and saute, stirring occasionally, for about 5 minutes.

Step 2

Pour in the broth, then add bay leaves. Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 3 minutes.

Step 3

Using the Natural Release method, bring pressure to normal. Unlock and open the lid. Turn the pot to saute function, then stir in shrimp and chopped parsley. Cook, until shrimp is pink. Discard bay leaves. Serve hot.

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