Ingredients
2 tablespoons canola oil, divided1 pound fully cooked andouille sausage links, cut into 1/4-inch slices1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces1 tablespoon Cajun seasoning1 large onion, chopped1 large green pepper, chopped1/2 cup chopped celery2 garlic cloves, minced1-1/2 cups uncooked arborio rice2 cans (14 ounces each) reduced-sodium chicken broth1/2 cup dry white wine3/4 cup shredded Parmesan cheese2 plum tomatoes, seeded and chopped1/3 cup chopped flat-leaf parsley1/4 teaspoon pepperOptional: Additional parsley and Parmesan cheese
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, stir in and cook sausage until lightly browned, 5-7 minutes; remove and keep warm. Sprinkle chicken with Cajun seasoning; add to pressure cooker. Cook and stir until no longer pink, 5-7 minutes. Remove and keep warm. Add remaining 1 tablespoon oil, onion, green pepper, celery and garlic. Cook and stir until crisp-tender, 2-3 minutes. Stir in rice. Add broth and wine, stirring to loosen browned bits from pan. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally.
Select saute setting and adjust for medium heat. Add sausage, chicken, cheese, tomatoes, parsley and pepper. Cook and stir until heated through. If desired, garnish with additional parsley and Parmesan cheese.
