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RecipesRecipes
Directions:
1. Press “sear”, set to 13 minutes, then 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 “rice” and adjust for 8 minutes, then 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: 4-6
Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breasts,
cut into ½-inch pieces
1 pound andouille sausage, cut into
medium chunks
1 white onion, nely chopped
3 ribs celery, nely chopped
1 green pepper, nely chopped
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried cayenne pepper
1 teaspoon dried smoked paprika
4 cloves garlic, minced
1 bay leaf
1½ cups long-grain rice
2 cups low-sodium chicken stock
1 (14-ounce) can chopped tomatoes
1 tablespoon tomato paste
8 ounces smoked ham, medium dice
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
12 raw shrimp (16/20), peeled
and deveined
5 scallions, sliced
Directions:
1. Place potatoes and garlic in cooker. Add just enough water
to cover potatoes.
2. Close lid and lock.
3. Press “potatoes” and adjust for 10 minutes, and press “start/stop”.
4. Once nished, press “start/stop” and wait 15-20 minutes for pressure
to naturally release. Turn the Pressure Release Switch to "Release" until
all pressure is released.
5. Carefully remove lid and remove pot from cooker; drain the liquid.
6. Return pot to cooker and mash potatoes.
7. Add butter and half and half and continue to mash until creamy.
8. Fold in cheddar cheese and season with salt and pepper to taste.
9. Once potatoes are warmed through press “start/stop” and transfer
to serving dish.
10. Garnish with scallions and serve.
Garlic Cheddar Mashed Potatoes Serves: 6-8
Ingredients:
6 russet potatoes, washed, peeled,
and diced into 1-inch cubes
4 whole cloves garlic, peeled
½ cup half and half
3 tablespoons butter, melted
1 cup shredded cheddar cheese
Kosher salt and fresh black pepper to taste
5 scallions, sliced (optional)
Water
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