Pressure Cooker Jambalaya Risotto Food

INSTANT POT JAMBALAYA

Steps:

• Brown Chicken & Shrimps in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8mins). Add 1 tbsp unsalted butter + 1 tbsp olive oil in Instant Pot. Pat dry chicken thighs with a paper towel, then season one side of chicken with kosher salt and black pepper. Place 1¼ lb (565g) chicken on one side of Instant Pot (seasoned side face down) and shrimps on the other side of Instant Pot, brown them for 3.5 minutes. Season the other side of chicken and shrimps with salt and black pepper. Flip chicken and shrimps, brown this side for another 3.5 minutes. Set aside browned chicken, saute shrimps for another 30 seconds - 1 minute. Set aside shrimps (will be used after pressure cooking).
• Saute Sausages: Add 1lb (454g) sliced sausages in Instant Pot, saute for 3 minutes.
• Saute Onions & Spices: Add in diced onions, green bell peppers, and celery, saute for 2 minutes. Add in minced garlic cloves, 1 tsp (5.8g) tomato paste, ¼ tsp (0.2g) dried thymes, ¼ tsp (0.25g) dried oregano, 1 tsp (3g) smoked paprika, and ½ - 1 tsp (1.2g - 2.4g) cayenne pepper, saute for another minute.
• Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this jambalaya recipe! Add in 1.5 tbsp (22.5ml) regular soy sauce, give it a quick mix.
• Pressure Cook Jambalaya: Push all ingredients to one side, then add the browned chicken with all its meat juice in Instant Pot. Add 2 cups (440g) well drained jasmine rice in Instant Pot. *Pro Tip: Ensure to add chicken in Instant Pot first, then add rice on top to avoid the "Burn" error. Pour 1½ cup (375ml) unsalted chicken stock in Instant Pot. Ensure all the rice is fully submerged in the stock. Layer 14.5oz crushed or diced tomatoes on the very top. Do not mix! With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
• Add Shrimps, Mix & Season: Add & mix the fully cooked shrimps in jambalaya. Taste the Jambalaya and adjust the seasoning accordingly. *Note: It will look a bit too watery at first, but once you start mixing all the ingredients, it will all come together. *Pro Tip: For reference, we added roughly 3 - 4 pinches of salt to open up the flavors & season the dish properly.
• Serve: Garnish the Jambalaya with sliced green onion, then serve. Enjoy~

SLOW-COOKER JAMBALAYA RISOTTO

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on high for 1-3/4 hours. Stir in shrimp, sausage and, if desired, cheese. Cook until shrimp turn pink and rice is tender, 10-15 minutes longer. Remove bay leaf.

PRESSURE COOKER JAMBALAYA (WITH PEPPERS & CELERY)

Steps:

• 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.

PRESSURE-COOKER JAMBALAYA RISOTTO

Steps:

• 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., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally., 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.

RISOTTO IN A PRESSURE COOKER

Steps:

• Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minute Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3-1/2 c of the stock (watch for sputtering oil).
• Lock the lid in place and over high heat bring to hig pressure. Adjust the heat to maintain high pressure and cook for 6 minute Reduce pressure with a quick-release method (see below). Remove the lid, tilting it away from you to allow any excess steam to escape.
• Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste and serve immediately.
• NOTES: Adding some sort of fat is critical when cooking rice and grains so that the liquid/starch doesn't foam and plug up the steam vents. I'd also keep a close eye on it toward the end as I imagine that if you use less water the rice might dry out in the last minute or so. Also, Cooking Under Pressure is a nice reference book with a number of modern/gourmet- type recipes such as this one.
• For better taste and texture, it's essential to use an Italian short-grain white rice such as Arborio, Carnaroli, or Maratelli. Traditionally the rice is not rinsed before cooking since the water would wash away starches that contribute to the velvety sauce enveloping each grain. The perfect risotto should be slightly soupy and properly chewy, with the rice offering just a pleasant resistance to the bite. For this reason, the pressure is always quick-released and the risotto must be served as soon as it is finished -- Leftover risotto can also be shaped into pancakes and warmed or pan-fried in a little butter, or heated in the microwave.
• Using the basic formula of 3-1/2 to 4 c of liquid to 1-1/2 c Arborio rice you can create your own recipes and also use traditional recipes.
• Although classic risottos usually contain wine, the above recipe(s) are flavorful without it.