Read Cooking Under Pressure -The Ultimate Electric Pressure Recipe Cookbook and Guide for Electric Pressure Cookers.: Revised Edition #3 - Now Contains 175 Electric Pressure Cooker Recipes. for Free Online Page A

have to. You can use un-soaked beans. Just rinse them good, and check for rocks and bad beans.
    Plug in the cooker, and set the timer for 45 minutes.
    Add oil to the cooker and allow to heat.
    Sauté chorizo, onions, bell pepper and garlic in the oil until the onions are translucent.
    Add beans, remaining ingredients, and water. Close and lock the lid, close the vent, and allow to cook for the set time.
    When time is up, allow the pressure to reduce naturally.
    When pressure is gone, remove lid, and using an immersion blender, or food processor, puree the soup until smooth.
    Garnish with fresh cilantro, avocado, sour cream, and serve with lots of hot corn tortillas.

Chickenand Sausage Cajun Gumbo
    The real deal. I’ve used frozen veggies in this recipe for convenience, but you can substitute fresh ones. There are few rules where gumbo is concerned, except for one....there are no tomatoes in real gumbo! If a restaurant tries to serve you gumbo with tomatoes, send it back and go somewhere else. New Orleans tourists, and Creoles may eat tomatoes in their gumbo, but that is an entirely different animal. Few things will make a Cajun angrier. Another thing - do not wimp out and use peanut butter-colored roux. They may serve that light-colored stuff in New Orleans, but real Cajun gumbo uses black, or at least coffee-colored roux. Keep it cooking until you get the right color. It will be worth the extra trouble.

    ■ 4 cups water
    ■ 2 lb. smoked sausage, sliced
    ■ 2 lbs. chicken parts (legs, thighs...whatever)
    ■ 1 package frozen gumbo vegetables
    ■ 1 cup black, or dk brown roux
    ■ 4 cloves garlic, minced
    ■ 1 onion, diced
    ■ 1 green pepper, diced
    ■ 2 ribs celery, sliced
    ■ 1 tbsp. oil or butter
    ■ 1 tsp. Cayenne pepper
    ■ 4-7 drops MciIlhenny’s Tabasco Sauce (do not substitute, this is the only real tabasco sauce)
    ■ Salt and pepper to taste
    ■ Cooked white rice
    ■ For the roux:
    ■ 1/2 cup flour
    ■ 1/4 cup oil
    A word about roux: Making quick roux is the most dangerous thing you ever do in your kitchen. It is 500°F and sticks to everything it touches. Restaurants refer to it as Cajun Napalm. When making roux, put the cats and dogs outside, send the children out to play, and get rid of any and all distractions. Let the phone ring. If anyone comes to the door, they can wait... Have all your utensils, and ingredients, especially oven mitts, handy, as well as a box of baking soda, in case of a flame up. Do not use butter, or any oil with a low flash-point. Save your olive oil for fancier dishes. Regular vegetable oil is OK to use. Peanut or cottonseed oil is the best.
    Before cooking the gumbo, fire up the cooker and put 4 cups water in the bottom. Add the chicken, close the lid, seal the vent and set the timer for 30 minutes. When the timer is done, release pressure manually, remove the chicken, and liquid from the pot, debone, and remove skin from the chicken. Pull the meat into chunky pieces. Set the liquid aside. Don’t worry about cleaning the pot. Just leave it on. You want the chicken residue in it.
    Once you are done with the chicken, set the cooker to heat or sauté, add the oil to the pot and sauté the onions, garlic, peppers and celery until the onions are translucent.
    Return the liquid you cooked the chicken in to the pot. Add the chicken, sausage, vegetables, Cayenne, Tabasco, salt and pepper. Allow to simmer while you are making the roux.
    On the stove top, in a heavy iron skillet, set the heat to ‘High’, and add 1/4 cup oil to the skillet. Use heavy oven mitts to hold onto the skillet when necessary. Keep the mitts on while making roux, and wear an apron, in case of splashes. If you get hot roux on you, you will sustain damage. Any burns should immediately be treated with ice, and cold water (but be sure to remove the roux from the stove-top, so that it doesn’t catch fire). When the pain eases up a bit, dress the burn with aloe and a light wrapping. Then check your roux, put