Pressure Cooker Jambalaya (With Peppers & Celery) - cooking recipe

Ingredients

1/2 tablespoon oil
8 ounces andouille sausages, sliced
8 ounces boneless skinless chicken breasts, cut into 1-inch pieces
8 ounces shrimp, peeled & deveined (uncooked)
1 teaspoon creole seasoning (or essence spice)
1/2 teaspoon dried thyme leaves
1 dash cayenne pepper
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
1 jalapeno pepper, finely chopped (optional)
3 stalks celery, sliced
1 teaspoon creole seasoning (or essence spice)
1/2 teaspoon dried thyme leaves
1 dash hot sauce (or cayenne pepper)
1 cup long grain white rice
2 cups canned tomatoes, undrained
1 cup chicken broth
3 tablespoons fresh parsley, minced (or 3 tsps dried)

Preparation

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.