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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
  • 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.

  • Prep Time: 5 mins
  • Cook Time: 25 mins