COUNTRY-STYLE GUMBO (PRESSURE COOKER)

COUNTRY-STYLE GUMBO
(PRESSURE COOKER)

3 quick-frozen chicken breast
12-inch Polish sausage, sliced into coins or 2 kielbasa, sliced into coin
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 Tbsp. chopped garlic (2 cloves if using fresh)
1 Tbsp. olive oil
salt and pepper
spices


1. Cut kernels from cob.
2. Place beans, sausage, frozen chicken, onions, carrots, corncobs, 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 for 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-size chunks with a fork.
9. Return chicken to pot.
10. Add remaining ingredients and bring pot to a boil.
11. Spice to taste with black pepper, red pepper flakes and a pinch of oregano (or whatever you prefer).
12. A few dashes of Greek seasoning is a good finishing touch.
14. Remember that bouillon cubes will be slightly 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.

Yield: 8 servings.