3cupslarge shrimppeeled, tails removed (about 22 to 24 shrimp)
½cuppeas
Instructions
Select Sear/Sauté, set to HI. Select Start/Stop to begin. Let preheat for 5 minutes.
Pour the olive oil into the pot. Once the oil is hot, add the sausage and sear it evenly on both sides, about 1 to 2 minutes per side. Transfer the sausage to a paper towel-lined plate to drain.
Add the onion, bell pepper, celery, garlic, paprika, oregano, and cayenne pepper to the pot. Sauté for 2 minutes, just until vegetables are soft and fragrant. Add a tablespoon or so of chicken broth to the pot then use a wooden spoon to scrape up browned bits at the bottom of the pot. Select Start/Stop. Stir in the rice, tomatoes, salt, and pepper.
Pour in the remaining chicken broth and gently press down on the rice and vegetable mixture to submerge it in the liquid.
Assemble the pressure lid, making sure the pressure release valve is in the Seal position. Select Pressure and set to HI. Set the time to 5 minutes. Select Start/Stop to begin.
When pressure cooking is complete, allow pressure to naturally release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the pressure release valve to the Vent position. Carefully remove the lid when the unit has finished releasing pressure.
Stir ingredients in the pot. Immediately add the sausage, shrimp, and peas. Gently push the shrimp down a bit so it’s mostly covered by the rice.
Re-assemble the lid and seal, then allow the shrimp to cook in the residual heat until shrimp is fully cooked, between 5 and 10 minutes. Once the shrimp has turned pink and is cooked, stir the ingredients to combine, and serve.
Notes
Equipment: I make this in my Ninja Foodi Deluxe XL Pressure Cooker (8 quart). You can also make this in an 8 quart Instant Pot. If you make this in a 6-quart Ninja Foodi or 6-quart Instant Pot, be sure not to overfill the pot and keep all ingredients below the maximum fill line. Do NOT attempt to make this recipe in a 3-quart Instant Pot. Variation Tip: To make this mild, substitute your favorite mild sausage or bratwurst for the Andouille sausage, use regular paprika instead of smoked paprika, and leave out the cayenne pepper.Storage Tip: Refrigerate in an airtight container for up to four days, or freeze for up to three months. To reheat, add one tablespoon of water per individual serving and reheat in the microwave in 1-minute increments.