1 teaspoon
minced fresh thyme leaves, or 1/2 teaspoon dried
1/2 teaspoon
smoked paprika
1 cup
long-grain white rice
1 can (14.5 ounces)
petite diced tomatoes
1 cup
chicken broth
1 1/2 teaspoons
kosher salt, divided
1 pound
uncooked large shrimp, peeled, deveined (thawed if frozen)
1/2 teaspoon
ground black pepper
3
scallions, thinly sliced
Utensils
Slotted Spoon
Step 1
Place 1 tablespoon oil in pot. Select SEAR/SAUTÉ, set temperature to MD:HI, and select START/STOP to begin. Heat oil until shimmering. Add sausage and cook until browned, about 5 minutes. Using a slotted spoon, transfer sausage to a paper towel–lined plate, leaving fat in pot.
Step 2
Add onion, bell pepper, and celery to pot and cook, stirring occasionally, until onion is translucent, about 3 minutes.
Step 3
Add garlic, 1 teaspoon chili powder, thyme, and smoked paprika, and cook until fragrant, about 30 seconds. Add rice and stir until it’s well coated in oil. Select START/STOP to turn off SEAR/SAUTÉ.
Step 4
Stir in tomatoes, broth, and 1 teaspoon salt. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes, and select START/STOP to begin.
Step 5
When pressure cooking is complete, allow pressure to natural release for 5 minutes.
Step 6
While pressure is releasing, toss shrimp with remaining tablespoon oil, remaining 1/2 teaspoon chili powder, remaining 1/2 teaspoon salt, and ground black pepper.
Step 7
After 5 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Stir in cooked sausage.
Step 8
Nestle the shrimp into the rice with tails up, arranging in concentric circles working from the outside to the center. Close crisping lid. Select ROAST, set temperature to 375°F, and set time to 7 minutes. Select START/STOP to begin.
Step 9
Cooking is complete when shrimp are fully cooked. Sprinkle with scallions and serve.
Place 1 tablespoon oil in pot. Select SEAR/SAUTÉ, set temperature to MD:HI, and select START/STOP to begin. Heat oil until shimmering. Add sausage and cook until browned, about 5 minutes. Using a slotted spoon, transfer sausage to a paper towel–lined plate, leaving fat in pot.
2 tablespoons
extra virgin olive oil, divided
3 links
andouille sausage, sliced 1/4-inch thick
1
yellow onion, peeled, chopped
1
green bell pepper, chopped, seeds removed
2
stalks celery, chopped
3
cloves, garlic, peeled, minced
1 1/2 teaspoons
chili powder, divided
1 teaspoon
minced fresh thyme leaves, or 1/2 teaspoon dried
1/2 teaspoon
smoked paprika
210g
long-grain white rice
1 can
petite diced tomatoes
235g
chicken broth
1 1/2 teaspoons
kosher salt, divided
454g
uncooked large shrimp, peeled, deveined (thawed if frozen)
1 teaspoon
minced fresh thyme leaves, or 1/2 teaspoon dried
1/2 teaspoon
smoked paprika
1 cup
long-grain white rice
1 can (14.5 ounces)
petite diced tomatoes
1 cup
chicken broth
1 1/2 teaspoons
kosher salt, divided
1 pound
uncooked large shrimp, peeled, deveined (thawed if frozen)
1/2 teaspoon
ground black pepper
3
scallions, thinly sliced
Step 3 of 9
Add garlic, 1 teaspoon chili powder, thyme, and smoked paprika, and cook until fragrant, about 30 seconds. Add rice and stir until it’s well coated in oil. Select START/STOP to turn off SEAR/SAUTÉ.
2 tablespoons
extra virgin olive oil, divided
3 links
andouille sausage, sliced 1/4-inch thick
1
yellow onion, peeled, chopped
1
green bell pepper, chopped, seeds removed
2
stalks celery, chopped
3
cloves, garlic, peeled, minced
1 1/2 teaspoons
chili powder, divided
1 teaspoon
minced fresh thyme leaves, or 1/2 teaspoon dried
1/2 teaspoon
smoked paprika
210g
long-grain white rice
1 can
petite diced tomatoes
235g
chicken broth
1 1/2 teaspoons
kosher salt, divided
454g
uncooked large shrimp, peeled, deveined (thawed if frozen)
1 teaspoon
minced fresh thyme leaves, or 1/2 teaspoon dried
1/2 teaspoon
smoked paprika
1 cup
long-grain white rice
1 can (14.5 ounces)
petite diced tomatoes
1 cup
chicken broth
1 1/2 teaspoons
kosher salt, divided
1 pound
uncooked large shrimp, peeled, deveined (thawed if frozen)
1/2 teaspoon
ground black pepper
3
scallions, thinly sliced
Step 4 of 9
Stir in tomatoes, broth, and 1 teaspoon salt. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes, and select START/STOP to begin.
2 tablespoons
extra virgin olive oil, divided
3 links
andouille sausage, sliced 1/4-inch thick
1
yellow onion, peeled, chopped
1
green bell pepper, chopped, seeds removed
2
stalks celery, chopped
3
cloves, garlic, peeled, minced
1 1/2 teaspoons
chili powder, divided
1 teaspoon
minced fresh thyme leaves, or 1/2 teaspoon dried
1/2 teaspoon
smoked paprika
210g
long-grain white rice
1 can
petite diced tomatoes
235g
chicken broth
1 1/2 teaspoons
kosher salt, divided
454g
uncooked large shrimp, peeled, deveined (thawed if frozen)
1 teaspoon
minced fresh thyme leaves, or 1/2 teaspoon dried
1/2 teaspoon
smoked paprika
1 cup
long-grain white rice
1 can (14.5 ounces)
petite diced tomatoes
1 cup
chicken broth
1 1/2 teaspoons
kosher salt, divided
1 pound
uncooked large shrimp, peeled, deveined (thawed if frozen)
1/2 teaspoon
ground black pepper
3
scallions, thinly sliced
Step 6 of 9
While pressure is releasing, toss shrimp with remaining tablespoon oil, remaining 1/2 teaspoon chili powder, remaining 1/2 teaspoon salt, and ground black pepper.
2 tablespoons
extra virgin olive oil, divided
3 links
andouille sausage, sliced 1/4-inch thick
1
yellow onion, peeled, chopped
1
green bell pepper, chopped, seeds removed
2
stalks celery, chopped
3
cloves, garlic, peeled, minced
1 1/2 teaspoons
chili powder, divided
1 teaspoon
minced fresh thyme leaves, or 1/2 teaspoon dried
1/2 teaspoon
smoked paprika
210g
long-grain white rice
1 can
petite diced tomatoes
235g
chicken broth
1 1/2 teaspoons
kosher salt, divided
454g
uncooked large shrimp, peeled, deveined (thawed if frozen)
1 teaspoon
minced fresh thyme leaves, or 1/2 teaspoon dried
1/2 teaspoon
smoked paprika
1 cup
long-grain white rice
1 can (14.5 ounces)
petite diced tomatoes
1 cup
chicken broth
1 1/2 teaspoons
kosher salt, divided
1 pound
uncooked large shrimp, peeled, deveined (thawed if frozen)
1/2 teaspoon
ground black pepper
3
scallions, thinly sliced
Step 7 of 9
After 5 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Stir in cooked sausage.
2 tablespoons
extra virgin olive oil, divided
3 links
andouille sausage, sliced 1/4-inch thick
1
yellow onion, peeled, chopped
1
green bell pepper, chopped, seeds removed
2
stalks celery, chopped
3
cloves, garlic, peeled, minced
1 1/2 teaspoons
chili powder, divided
1 teaspoon
minced fresh thyme leaves, or 1/2 teaspoon dried
1/2 teaspoon
smoked paprika
210g
long-grain white rice
1 can
petite diced tomatoes
235g
chicken broth
1 1/2 teaspoons
kosher salt, divided
454g
uncooked large shrimp, peeled, deveined (thawed if frozen)
1 teaspoon
minced fresh thyme leaves, or 1/2 teaspoon dried
1/2 teaspoon
smoked paprika
1 cup
long-grain white rice
1 can (14.5 ounces)
petite diced tomatoes
1 cup
chicken broth
1 1/2 teaspoons
kosher salt, divided
1 pound
uncooked large shrimp, peeled, deveined (thawed if frozen)
1/2 teaspoon
ground black pepper
3
scallions, thinly sliced
Step 8 of 9
Nestle the shrimp into the rice with tails up, arranging in concentric circles working from the outside to the center. Close crisping lid. Select ROAST, set temperature to 375°F, and set time to 7 minutes. Select START/STOP to begin.
2 tablespoons
extra virgin olive oil, divided
3 links
andouille sausage, sliced 1/4-inch thick
1
yellow onion, peeled, chopped
1
green bell pepper, chopped, seeds removed
2
stalks celery, chopped
3
cloves, garlic, peeled, minced
1 1/2 teaspoons
chili powder, divided
1 teaspoon
minced fresh thyme leaves, or 1/2 teaspoon dried
1/2 teaspoon
smoked paprika
210g
long-grain white rice
1 can
petite diced tomatoes
235g
chicken broth
1 1/2 teaspoons
kosher salt, divided
454g
uncooked large shrimp, peeled, deveined (thawed if frozen)
