Seafood jambalaya (Shrimp)
Spice up your taste buds with this classic Shrimp Jambalaya. Succulent shrimp is simmered with a trinity of onions, bell peppers, and celery, and a blend of Cajun spices that brings a bold and flavorful kick.
2 cups White rice
1 lbs Shrimp
½ lbs Diced celery
½ lbs Diced bell pepper
½ lbs Diced onion
5 cloves Garlic
2 cups Chicken broth
1.5 tbsps Soy sauce
- 1 tsp Tomoto paste
A pinch of Dried thyme
A pinch of Dried basil
A pinch of chili power
To get started, you'll need:
Start by preparing all of your ingredients. Rinse the rice and set aside. Peel and devein the shrimp and set aside. Dice the celery, bell pepper, and onion and set aside. Mince the garlic and set aside.
From the main menu, select ‘Manual Cook’ and then choose ‘Sear/Sauté’. Set the heat level to level 3.
Once the oil is heated, add the diced onion, celery, and bell pepper. Sauté for about 5 minutes or until the vegetables are softened.
Add the minced garlic and sauté for an additional 1-2 minutes, or until fragrant.
Add the chicken broth, soy sauce, tomato paste, dried thyme, dried basil, and chili powder to the pressure cooker. Stir to combine.
Add the rice to the pressure cooker and stir it in with the rest of the ingredients.
Add the shrimp to the pressure cooker and stir it in.
From the main menu, select 'Auto Cook' and select 'Shrimp Jambalaya' from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully decended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
Serve immediately and enjoy!