I love making this pressure-cooker jambalaya, especially for entertaining. The risotto makes it creamy and delicious. —Janice Elder, Charlotte, North Carolina
Pressure-Cooker Jambalaya Risotto Recipe photo by Taste of Home
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir 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.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
Susan
Jun 25, 2020
This dish comes out absolutely wonderful! Very flavorful, hearty, and stores well for a leftover lunch! I substituted beef broth for the wine which I had forgotten to buy, and I think it gave it even more flavor than wine would have. Quick and easy to make, and my husband loved it!
Reviews
This dish comes out absolutely wonderful! Very flavorful, hearty, and stores well for a leftover lunch! I substituted beef broth for the wine which I had forgotten to buy, and I think it gave it even more flavor than wine would have. Quick and easy to make, and my husband loved it!