Country-style Gumbo (pressure Cooker)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 quick frozen chicken breasts
• 12 inches polish sausage or 2 kielbasa, sliced into coins
• 1 large onion, diced
• 3 carrots, diced
• 1 cup dry navy beans
• 1 cup dry pinto beans
• 2 chicken bouillon cubes
• 2 ears fresh sweet corn, remove kernels
• 8 cups water
• 3 tablespoons chopped garlic (2 cloves if using fresh)
• 1 tablespoon olive oil
• salt and pepper
• spices

Recipe

• 1 cut kernels from corn.
• 2 place beans, sausage, frozen chicken, onions, carrots, corn cobs, water and olive oil in pressure cooker (keep kernels, bouillon, garlic and spices to add after cooking).
• 3 cover pressure cooker and bring to full pressure.
• 4 cook 20 minutes on full pressure.
• 5 after this time, turn heat off and let the pressure cooker cool down on it's own for another 15 minutes.
• 6 then, slowly release steam or put pot in cold water until it is safe to remove the lid.
• 7 once open, remove cobs and chicken breasts.
• 8 throw cobs away and pull apart the chicken into bite-sized chunks with a fork.
• 9 return chicken to pot.
• 10 add remaining ingredients and bring the pot to a boil.
• 11 spice to taste with cracked pepper, red pepper flakes and a pinch of oregano-- or whatever you prefer.
• 12 the soup is best left simple.
• 13 a few dashes of cavender's greek seasoning is a good finishing touch.
• 14 remember that the bouillon cubes will be salty, so do not add additional salt until they are fully dissolved.
• 15 let the gumbo reduce until sauce is semi-thick, corn will stay sweet and crunchy.
• 16 it will become thicker when cooled.