Jambalaya Soup in Your Pressure Cooker
This hearty jambalaya soup combines tender chicken, smoky sausage, and crispy bacon with spices and veggies, all cooked quickly in your pressure cooker for rich, comforting flavor.
Ingredients
Ingredients
- 4 slices Bacon chopped, crisp and tasty
- 12 ounces Gluten free andouille sausage chopped; or kielbasa for milder flavor
- 1 pound Chicken breasts cut into bite-sized pieces
- Salt to taste
- Black pepper to taste
- 1 small Yellow onion chopped
- 1 Green bell pepper finely chopped
- 2 ribs Celery diced
- 2 teaspoons Cajun seasoning homemade or store-bought
- 2 cloves Garlic pressed or minced
- 3 tablespoons Gluten free flour or all-purpose flour
- 6 cups Gluten free chicken broth
- 28 ounces Crushed tomatoes
- 2 bay leaves Bay leaves for subtle herb flavor
- ¾ cup Long grain white rice Lundberg brand recommended
Instructions
Instructions
- Cook chopped bacon in the pressure cooker over medium heat until crisp and fat is rendered out. Scoop out bacon and set aside, leaving fat in the pot.
- Add andouille sausage pieces to the pot. Brown until nicely seared. Remove and add to the bacon bowl.
- Season chicken with salt, pepper, and Cajun seasoning. Add to pot and cook until no longer pink. Remove and set aside with other meats.
- Add chopped onion, bell pepper, and celery to the pot. Sauté until softened, about 5 minutes.
- Add garlic and cook for about 1 minute until fragrant. Stir in flour to make a roux and cook for 2 minutes, stirring constantly to prevent lumps.
- Gradually whisk in chicken broth, stirring to avoid lumps. Return cooked chicken, sausage, and bacon to the pot. Add crushed tomatoes, bay leaves, and rice.
- Seal the pressure cooker lid and set timer for 10 minutes on high pressure.
- When cooking is complete, perform a quick release for immediate opening or natural release for extra tenderness. Taste and adjust salt and pepper before serving.
- Use pre-chopped frozen veggies if short on time; they cook well under pressure.
- Substitute pre-cooked smoked sausage to skip browning step if in a hurry.
- Make a big batch of Cajun seasoning and keep it handy for quick flavor boosts.
Notes
Leftovers keep well in the fridge for up to 4 days; cool before covering tightly. Freeze in airtight containers or freezer bags laid flat for longer storage. Reheat with added broth or water to prevent drying out.