Pressure Cooker Jambalaya

There are as many versions of Jambalaya as there are Southern cooks. Originally created as a dish to use up leftovers, it’s a versatile recipe that you can adjust according to your tastes.

Serves: 6Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. bacon fat
  • 1 stalk celery, minced
  • 1 large red bell pepper, seeded and chopped
  • 1 medium yellow onion, peeled and diced
  • 2 scallions, chopped
  • 2 cloves garlic, peeled and minced
  • 1⁄2 lb. pork steak, cut into bite-size pieces
  • 1⁄2 lb. boneless, skinless chicken thighs, cut into bite-size pieces
  • 1⁄2 lb. smoked sausage, thinly sliced
  • 1 can (14 1⁄2 oz.) diced tomatoes, drained
  • 2 cups chicken broth
  • 1⁄2 Tbsp. chopped parsley
  • 1⁄2 tsp. chopped thyme
  • 1⁄4 tsp. hot sauce
  • 2 Tbsp. Worcestershire sauce
  • 1⁄2 lb. shrimp, peeled and deveined
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. freshly ground black pepper
  • 3 cups long-grain brown rice


  • Add the bacon fat to the pressure cooker and bring it to temperature over medium heat.
  • Add the celery and bell pepper to the pan; sauté for 5 minutes or until soft. Add the onions and scallions and sauté until transparent.
  • Add the garlic and sauté for an additional 30 seconds. Add the pork and chicken to the pressure cooker and stir-fry for 3 minutes.
  • Stir in the smoked sausage and stir-fry for 3 minutes.
  • Stir in the tomatoes, broth, parsley, thyme, hot sauce, and Worcestershire sauce. Lock the lid into place and bring to low pressure; maintain pressure for 8 minutes.
  • Quick-release the pressure. If the shrimp are large, halve them; otherwise, add the shrimp to the pot, cover, and cook over medium heat for 5 minutes or until shrimp are cooked.
  • Add salt and pepper. Stir the rice into the Jambalaya.