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

Mascarpone & ricotta cheesecake with blueberry compote

Graham crackers, crushed	6 ounces
Butter, unsalted, melted	5 tablespoons
Ricotta	1 cup
Mascarpone	1 cup
Crème fraîche	½ cup
Sugar, granulated	½ cup
Eggs	4 large
Lemon, juiced	1
Blueberries	2 ½ cups
Sugar, superfine	2/3 cup
Cornstarch	1 tablespoon

1. Grease a springform cake pan that will fit into your pressure cooker. 
2. Take a long piece of foil, and fold to form a long thin strip to be used as a handle for raising and lowering the filled cake pan. 
3. Mix the crackers and butter; press into the pan. 
4. Wrap the bottom of the pan with foil to prevent moisture from leaking onto the crust. 
5. Combine the ricotta, mascarpone, crème fraîche, sugar, eggs, and lemon juice in a mixing bowl. 
6. With an electric mixer, beat until fluffy and doubled in volume. 
7. Add 2 cups of water to the pressure cooker; place the trivet on the bottom. 
8. Set the cake pan on top of the foil strip. 
9. Pour in the filling and spread evenly. 
10. Bring the sides of the foil strip together to form a handle, and lower the cake pan into the pressure cooker. 
11. Lock the lid, and cook at high pressure for 25 minutes, and then let cool naturally. 
12. In a saucepan, combine the blueberries, sugar, and ½ cup water. 
13. Bring to a boil over low heat, simmer gently for 1 to 2 minutes, and then strain and return the juice to the pan; set the blueberries aside in a small bowl. 
14. Whisk the cornstarch into the strained juice, and bring to a boil. 
15. Reduce the heat, and simmer for 1 minute; pour over the blueberries, and let cool. 
16. Carefully lift the cheesecake out of the pressure cooker. 
17. Remove the foil from the bottom of the pan, and let cool slightly on a wire rack. 
18. Serve chilled with the compote. 

Recipe from The Pressure Cooker Cookbook by Laura Washburn

Poached nectarines with blue cheese & Chambord syrup

Peach nectar	1 cup
Chambord	¼ cup
Sugar	1 cup
Nectarines, halved, pitted	4
Blue cheese, crumbled	1 cup
Pecans, toasted, chopped	1 cup

1. In the pressure cooker, combine the nectar, Chambord, and sugar over medium-high heat, stirring to dissolve the sugar. 
2. Add the nectarines, spooning the syrup over them to coat. 
3. Lock the lid, and cook at high pressure for 1 minute. 
4. Quick release the pressure, and remove the lid. 
5. Using a slotted spoon, carefully remove the nectarines from the syrup, and transfer to a serving platter; let cool to room temperature. 
6. Bring the syrup to boil, and boil for 10 minutes to reduce; let cool to room temperature. 
7. Spoon some syrup over the nectarines, sprinkle with blue cheese and pecans, and drizzle with more syrup. 

Recipe adapted from The Easy Pressure Cooker Cookbook by Diane Phillips