• Prep 20 mins
  • Total 38 mins
  • Easy
  • Serves 4


  • Contains Shellfish

Tip: Allergy Advice

This dish contains the following allergens: Shellfish

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 tablespoons extra virgin olive oil, divided
  • 3 links (12 ounces) 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
  • 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


  • 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.