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Pressure-Cooker Jambalaya Risotto

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

I love making this pressure-cooker jambalaya, especially when entertaining. The risotto makes it creamy and delicious. —Janice Elder, Charlotte, North Carolina
Pressure-Cooker Jambalaya Risotto Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons canola oil, divided
  • 1 pound fully cooked andouille sausage links, cut into 1/4-inch slices
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon Cajun seasoning
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1/2 cup chopped celery
  • 2 garlic cloves, minced
  • 1-1/2 cups uncooked arborio rice
  • 2 cans (14 ounces each) reduced-sodium chicken broth
  • 1/2 cup dry white wine
  • 3/4 cup shredded Parmesan cheese
  • 2 plum tomatoes, seeded and chopped
  • 1/3 cup chopped flat-leaf parsley
  • 1/4 teaspoon pepper
  • Optional: Additional parsley and Parmesan cheese

Directions

  1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, stir in and cook 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.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally.
  3. 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.

Nutrition Facts

1-1/4 cups: 396 calories, 18g fat (6g saturated fat), 95mg cholesterol, 1050mg sodium, 36g carbohydrate (3g sugars, 2g fiber), 24g protein.

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