Heat oil in pressure cooker pot over medium heat (or “sauté” setting). Add onion, celery,
and bell pepper. Cook for about 2 minutes until onions have softened. Add sausage,
chicken, thyme, paprika, cumin, and Creole seasoning blend. Stir to coat ingredients in
spices. Cook for about 2 minutes.
Add drained diced tomatoes, broth, and cauliflower rice. Cover pressure cooker with lid
and lock. Ensure that steam release knot is set to “pressure” or “sealed” position. Cook
at high pressure for 8 minutes.
Manually release pressure after cooking. Turn off electric pressure cooker. Remove lid
and stir in shrimp. Allow shrimp to cook in residual heat of mixture for 3-5 minutes. Serve
• Use seasoning blend such as Tony Chachere’s Creole Seasoning or Zatarain’s
• Check sausage ingredient label to make sure it is Whole30 compliant. Wellshire
Farms Smoked Andouille Sausage was used for this recipe