This pressure cooker sausage jambalaya is made in less than 20 minutes and is so packed with flavor that you’ll be craving it day after day!

Pressure Cooker Sausage Jambalaya. This jambalaya made completely in the pressure cooker in less than 20 minutes is so packed with flavor that you'll be craving it day after day!

Happy Monday guys! Oh wait, oops, Monday totally got away from me before I could get this post out to you! Happy Tuesday!!! That’s so much better than Monday anyways πŸ˜‰ I can’t contain my excitement for this jambalaya today and am going to do my best to show you how completely yummy and amazing it is!

Pressure Cooker Sausage Jambalaya. This jambalaya made completely in the pressure cooker in less than 20 minutes is so packed with flavor that you'll be craving it day after day!

The number one reason you need to make this jambalaya in my book is that it’s a one pot meal! Hellloooooo no dishes. (That’s my husband talking, because let’s be honest, he does about 90% of our dishes anyways).

Everything is sauteΓ©d right in the pressure cooker pot then cooked in less than 30 minutes and ready to be served! If you’re choosing to make this on the stove instead of with a pressure cooker, just add everything to a big stock pot and simmer until the rice is cooked.

The flavors of the andouille and breakfast sausage combined with all the yummy vegetables and simple spices make this one of my favorite dishes I’ve come across in a long time. It’s spicy, but not too spicy, tomato-ey but not too tomato-ey, and you feel better about yourself because you’re eating brown rice instead of white πŸ˜‰ Wins all around!

Pressure Cooker Sausage Jambalaya. This jambalaya made completely in the pressure cooker in less than 20 minutes is so packed with flavor that you'll be craving it day after day!

Sooo, yesterday was the first day of summer. Hah! It’s basically been “summer” since we moved to Texas, but now it’s really real. Like, it’s been consistently in the 90’s for the last couple of weeks. We’ve been loving exploring all the amazing swimming holes around Austin and if we’re not swimming, we’re basically in air conditioning.

I’m torn on this jambalaya because it doesn’t exactly seem like a summer meal, but I think it’s gonna pop up again and again in our house the next couple of months because I don’t have to turn on my oven and I don’t have to spend time doing dishes in a hot sink! Hence, it’s a summer meal.

Pressure Cooker Sausage Jambalaya. This jambalaya made completely in the pressure cooker in less than 20 minutes is so packed with flavor that you'll be craving it day after day!

Soo, since summer is full on here, I’d love to hear your ideas for ways to cope! Do you stick it out and stay active outside? Do you hole up inside and work on projects? Do you spend every waking moment at the pool?? What do you do?? I’d love any and all ideas for hot weather activities, as I’m sure I’ll be running out of them by July!

Pressure Cooker Sausage Jambalaya. This jambalaya made completely in the pressure cooker in less than 20 minutes is so packed with flavor that you'll be craving it day after day!

As always, don’t forget to pin the recipe!Β Today is cooking day for next week’s blogs, so I’ll be updating on Instagram throughout the day to show you what’s going on in the kitchen.

See you there πŸ™‚

Pressure Cooker Sausage Jambalaya. This jambalaya made completely in the pressure cooker in less than 20 minutes is so packed with flavor that you'll be craving it day after day!
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Pressure Cooker Sausage Jambalaya. This jambalaya made completely in the pressure cooker in less than 20 minutes is so packed with flavor that you'll be craving it day after day!

Pressure Cooker Sausage Jambalaya


  • Author: Kitschen Cat
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 6 1x

Ingredients

Scale
  • 1 tablespoon canola oil (affiliate)
  • 3/4 lb andouille chicken sausage, sliced into 1/4 inch thick slices
  • 1/4 lb italian breakfast sausage, casing removed
  • 1 large onion, diced
  • 1/2 green bell pepper, diced
  • 2 celery ribs, diced
  • 1 large garlic clove, chopped
  • 2 cups brown rice
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth (affiliate)
  • 14 oz can chopped tomatoes
  • 3 scallions, chopped

Instructions

  1. In pressure cooking pot, saute sausage in oil, crumbling breakfast sausage as you go.
  2. As the pink begins to leave the breakfast sausage, add the onion, bell pepper, celery, and garlic.
  3. Saute for 5 minutes then turn off pressure cooker and add brown rice, bay leaf, thyme, salt, pepper, chicken broth, and tomatoes.
  4. Stir and lock lid, then set pressure cooker to 17 minutes at high pressure.
  5. When time is up, do a quick release, ladle jambalaya into a bowl and top with chopped scallions!

Notes

Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.


Other Sausage Recipes You’ll Love!

Sausage And Mushroom Frittata

Pressure Cooker Polenta With Sausage And Peppers


4 thoughts on “Pressure Cooker Sausage Jambalaya

  1. Pressure cooker? You mean MIRACLE MAKER!? Seriously, 20 minutes for something this delicious is insane! I cannot wait to give this a try!

    1. Ha seriously! Every time something comes out of my pressure cooker, I have to wonder why everyone doesn’t have one!!

  2. I just made this, and it was awesome. I made a few adjustments and used a teaspoon of Old Bay and half-and-half of chicken and Andouille sausage. It was delicious. The pressure cooker is truly the best investment I’ve made. πŸ™‚ Just found your blog and will totally subscribe πŸ˜€

    1. Hi Iris, I’m so glad you tried this! It’s truly one of my favorite pressure cooker recipes πŸ™‚ I’ll have to try your chicken and andouille sausage combo too – sounds yummy!

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