Advertisement
Quick Jambalaya
Ingredients:
2 Tbsp. vegetable oil
½ red bell pepper & ½ green bell pepper, small dice
2 stalks of celery, small dice
1 medium onion, small dice
4 green onions trimmed and diced
1 Tbsp. garlic, minced
½ lb. raw shrimp, peeled and deveined
14 oz. andouille sausage, diced
3 chicken breasts, diced
1 Tbsp. Cajun seasoning
½ Tbsp. dried thyme
1½ tsp. crushed red pepper
1 bay leaf
28 oz. can crushed tomatoes
1 cup chicken stock
1 cup white rice
Instructions:
•
In a sauté pan over medium heat, sauté bell pepper, celery, onion and green
onion for 10 minutes in the vegetable oil until tender. Add garlic and continue to
sauté 1 minute more until garlic is fragrant. Transfer food to the pressure cooker.
• Alternative sauté method: insert cook pot into unit and place charring cup with
lid over element in cook pot. Press the steam button and keep the lid open
during sautéing.
•
Add the shrimp, sausage, chicken, seasonings, tomatoes, stock and rice to the
pressure cooker. Stir with a spoon to evenly distribute the mixture. Place locking
lid onto unit and lock into place. Turn the pressure/steam regulator knob to pressure.
Use the high pressure setting (15 psi) and pressure cook for 20 minutes.
•
Make sure pressure is released before unlocking the lid. Fluff rice with a fork
and serve immediately with your favorite hot sauce.
Recipe Variations:
•
Use any smoked sausage in place of the andouille.
•
Substitute a 12 oz. bottle of beer for chicken stock, if desired
Yield: 4–6 servings
16
Recipes
Wards.com
Bavarian Sauerkraut
Ingredients:
½ lb. bacon, diced
½ large onion, diced
1 granny smith apple, peeled and shredded
32 oz. sauerkraut, drained and rinsed briefly in cold water
14 oz. kielbasa or bratwurst cut into large chunks
12 oz. beer
½ tsp. caraway seeds
1 Tbsp. celery salt
Instructions:
•
In a sauté pan over medium heat, bacon and onion until bacon is crispy and
onion is tender, approximately 10 minutes. Transfer food to the pressure cooker.
• Alternative sauté method: insert cook pot into unit and place charring cup with
lid over element in cook pot. Press the steam button and keep the lid open
during sautéing.
•
Add shredded apple, sauerkraut, sausage, beer, caraway seeds and celery salt
to the pressure cooker. Place locking lid onto the unit and lock into place. Turn
the pressure/steam regulator knob to pressure. Use the high pressure setting
(15 psi) and pressure cook for 20 minutes.
•
When cooking is complete, turn off unit and let sit 15 minutes before making
sure pressure is released, unlocking lid and serving.
Recipe Variations:
•
Substitute chicken stock for the beer
Yield: 4–6 servings
Recipes
1
888
557
3848
•
•
•
17
Advertisement
