JAMBALAYA
SERVES 4-5
Ingredients:
1 tablespoon vegetable oil
1/2 lb boneless skinless chicken
breasts, cut into 1" pieces
1/2 lb fully cooked Andouille or Italian
sausage, sliced
1/2 lb uncooked shrimp, peeled and
deveined
2 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
3 stalks celery, sliced
1 cup long grain rice
16 oz canned chopped tomatoes, un-
drained
1 cup chicken stock
3 tablespoons fresh parsley, minced
Directions:
1. Heat oil in the pressure cooker. Add chicken, sausage and shrimp. Sprinkle meats
with half of the Creole seasoning, half the thyme and half the cayenne. Cook for 3-5
minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly
cooked.
2. Remove chicken, sausage and shrimp with a slotted spoon and set aside. (Follow
the Browning/Sautéing instructions in this manual.)
3. Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne
to pressure cooker. Cook for 4-5 minutes, stirring frequently. Add chicken, sauce,
shrimp and rice, tomatoes with their juice and stock. (Follow the
Browning/Sautéing instructions in this manual.)
4. Lock the lid in place and press the SOUP/STEW button. When cooking is complete,
use the Quick or Natural release method and remove the lid. Serve with rice if
desired.
TORTILLA SOUP
SERVES 6
Ingredients:
1/3 cup vegetable oil
1 medium onion, diced
3 cloves garlic, peeled
1 can tomatoes, drained
2 quarts chicken broth
2 Cups Cooked Shredded Chicken
Tortilla chips
cilantro, chopped
1 lb grated cheese
lime wedges (optional)
Directions:
1. Sauté onions and garlic in the oil in the pressure cooker until they are deep golden
brown. (Follow the Browning/Sautéing instructions in this manual.)
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