52
Recipes
Directions:
1. Press “sear”, set to 25 minutes, and press “start/stop”. Add olive oil.
2. Working in batches, add brown sausage, and chicken and brown. Set
meats aside once browned.
3. Add onion, celery, green pepper, and garlic and cook for 6-8 minutes.
4. Stir in spices, add rice, and cook for 2 minutes, stirring constantly.
5. Add chicken stock, tomato paste, tomatoes, ham, Worcestershire sauce,
salt, and browned meat.
6. Close lid and lock.
7. Press “time”, set to 8 minutes, and press “start/stop”.
8. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to “Release” until all pressure is released.
9. Open. Add shrimp and close lid.
10. Let jambalaya sit for 8-10 minutes until shrimp is cooked through.
11. When done, open, garnish with scallions, and serve.
Jambalaya Serves: 8-12
Ingredients:
4 tablespoons olive oil
4 boneless, skinless chicken breasts,
cut into ½-inch pieces
2 pounds andouille sausage, cut into
medium chunks
2 white onions, nely chopped
6 ribs celery, nely chopped
2 green peppers, nely chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried cayenne pepper
2 teaspoons dried smoked paprika
8 cloves garlic, minced
2 bay leaves
3 cups long-grain rice
4 cups low-sodium chicken stock
2 (14-ounce) cans chopped tomatoes
2 tablespoons tomato paste
16 ounces smoked ham, medium dice
4 teaspoons Worcestershire sauce
2 teaspoons kosher salt
24 raw shrimp (16/20), peeled,
deveined
10 scallions, sliced
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