Jambalaya

Vegetable oil	1 tablespoon
Chicken thighs, boneless, skinless	2 pounds
Onion, chopped	1 large
Bell pepper, chopped	1 orange + 1 green
Celery, chopped	3 stalks
Cajun sausage, sliced	¾ pound
Garlic, sliced	4 cloves
Paprika, smoked sweet	½ teaspoon
Chili pepper flakes	Pinch
Rice, basmati	1 ¼ cups
Tomatoes, chopped	14 ounces
Salt	1 teaspoon +
Bay leaf	1
Shrimp, frozen	½ pound
Pepper, freshly ground

1. Pour the oil in the pressure cooker, and warm over medium heat. 
2. Add the chicken in the single layer, and cook for 5 to 8 minutes, turning once, until browned on both sides; depending on the size of your cooker, you may need to work in batches. 
3. Transfer to a platter, and season with salt; set aside. 
4. Add the onion, peppers, and celery, and cook over medium-high heat for about 10 minutes, stirring occasionally, taking care it doesn’t burn. 
5. Stir in the sausage, garlic, paprika, pepper flakes, and rice, and cook for 2 minutes, stirring to scrape up any browned bits from the bottom of the pan. 
6. Add the tomatoes, 1 cup water, salt, and the bay leaf. 
7. Arrange the chicken on top of the rice mixture, and top with the shrimp. 
8. Lock the lid, and cook at high pressure for 15 minutes, letting cool naturally. 
9. Stir to combine, and taste for seasonings. 

Recipe from The Pressure Cooker Cookbook by Laura Washburn