Pressure Cooker Jambalaya (With Peppers & Celery)

"I replaced my electronic pressure cooker so I'm on the hunt for a variety of good recipes for it. I found this one on a few different web sites but don't see it on Zaar. If you are using a regular stove top pressure cooker it should be fairly easy to adjust accordingly."
photo by Lroberson77 photo by Lroberson77
photo by Lroberson77
Ready In:




  • In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp. Stirring well after each addition.
  • Sprinkle meats with 1st amounts of the creole/essence seasoning, thyme & cayenne. Cook for 3 - 5 mins, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon & set aside.
  • To the pressure cooker, add onion, garlic, peppers, celery along with remaining creole/essence seasoning, thyme & cayenne. Cook 4 - 5 mins, stirring frequently until vegetables are crisp-tender.
  • Add rice, tomatoes & broth; secure cover & bring to high pressure. Cook for 8 minutes
  • Release pressure, remove lid, then stir in parsley along with cooked meat/fish. Cover tightly & let stand 5 mins before serving.

Questions & Replies

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  1. Excellent recipe and tasted great! I used my Cuisinart electric pressure cooker and it came out wonderfully. Only recommendation is to let the food sit for a little while or keep on warm so some of the wetness can dry out. Delicious!
  2. This is a excelllent recipe. I used my stovetop Fagor Futuro 6QT and only had to add about 5 minutes to cooking time, mainly due to altitude. 5 stars here.
  3. A clear winner. Just got back from our annual road trip, which included Louisiana, w/ plenty of gumbo, red beans and rice and Jambalaya. My wife loved this recipe. She doesn't cook but she's a super taster and foodie. The only change I made was releasing the pressure on the cooker about half way thru the cooking cycle and scrapping the bottom to keep the rice from burning on the bottom. Then I repressurized the cooker and let it finish the cooking cycle. Thanks, db4assets. also, because we were a bit busy when the cycle finished, I left it on warm for about an hour. Yummmmm! It's a keeper
  4. Even a true Louisianan thinks this recipe is outstanding! One of my dinner guests had to have a 3rd helping, because it was so good.<br/>My only complaint is it burns at the bottom and it's hell to clean the pot :(


<p>I enjoy to cook &amp; my DH enjoys to eat. Neither one of us have serious weight or physical issues but I strive to make my meals healthy. I try to stay away from 'low-fat' &amp; processed foods cause they are usually filled with other undesirable ingredients. I try to stick to natural foods &amp; I grow a garden including several herbs. <br />I make a point of reviewing all recipes I've tried &amp; appreciate the time others take to forward feedback on my recipes.</p>
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