Cook Grow Preserve

Jambalaya (In Pressure Cooker/Ninja Foodie)

Serves: 6

Prep: 10

Stove Time: 10

  • 2 tbsp olive oil
  • 1 – 1.5 lb chicken tenders or breast/thigh cut into 1 – 2 inch pieces (I use chicken tenders because they break down nicely during cooking)
  • 2 – 4 cooked andouille sausage
  • 1 lb shrimp (thawed cooked or uncooked, I prefer uncooked)
  • 1.5 cups white or brown rice (if brown see notes in parenthesis)
  • 1 onion
  • 2 jalepenos or other chili peppers
  • 2 stalks celery
  • 3 cloves garlic
  • 1 tsp thyme
  • 2 tsp cajun seasoning
  • 2 tbsp cajun seasoning or old bay (if cooking shrimp)
  • 14.5 oz can of diced or stewed tomatoes
  • 1.75 cups chicken broth (2 cups if using brown rice)
  • 2 bay leaves
  • hot sauce to taste

  1. Set Ninja Foodie to sear (if using a pressure cooker without the sear function, use a pan over stove) and add the olive oil
  2. Add the chicken tenders (or chopped pieces) and cook 5 minutes on each side (or about 5 minutes total stirring if using cubed chicken pieces)
  3. Add the onions, peppers, celery and garlic (plus more oil if it appears to need it) and cook for another 2 – 3 minutes
  4. Add the seasonings, chicken broth and bay leaves
  5. Add the sausage
  6. Add the tomatoes and rice
  7. Now add the pressure cooker lid and set the Ninja to the pressure cook function on high. Set to 7 minutes for white rice and 20 minutes for brown rice.
  8. While that is cooking, bring a pot of water to a boil and add bay seasoning or cajun seasoning.
  9. Add the shrimp and cook (I cook for about 5 minutes for “well done” shrimp beyond the suggested 145 degree cooked temp)
  10. Drain and cool shrimp and set aside
  11. Once the 7/20 minutes is up, allow pressure to naturally release for 10 minutes, then quick release
  12. Stir in the cooked shrimp to coat and add any hot sauces to your liking then serve!