Country Style Gumbo Pressure Cooker Recipes

Steps:

• Cut kernels from corn.
• 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).
• Cover pressure cooker and bring to full pressure.
• Cook 20 minutes on full pressure.
• After this time, turn heat off and let the pressure cooker cool down on it's own for another 15 minutes.
• Then, slowly release steam or put pot in cold water until it is safe to remove the lid.
• Once open, remove cobs and chicken breasts.
• Throw cobs away and pull apart the chicken into bite-sized chunks with a fork.
• Return chicken to pot.
• Add remaining ingredients and bring the pot to a boil.
• Spice to taste with cracked pepper, red pepper flakes and a pinch of oregano-- or whatever you prefer.
• The soup is best left simple.
• A few dashes of Cavender's Greek Seasoning is a good finishing touch.
• Remember that the bouillon cubes will be salty, so do not add additional salt until they are fully dissolved.
• Let the gumbo reduce until sauce is semi-thick, corn will stay sweet and crunchy.
• It will become thicker when cooled.