Makes 6 Servings
12 oz smoked kielbasa, sliced
32 oz (one box) chicken stock
2 Tbs canola oil
1 lb raw shrimp, deveined, tail off, well drained
2 onions, chopped
2 green peppers, chopped
2 stalks celery, chopped
5 cloves onion, minced
3/4 tsp salt
1/2 tsp thyme
1 tsp cayene pepper
1 1/2 cups long grain white rice, uncooked
14 oz (1 can) diced tomatoes
Hot sauce to taste (Tobasco green pepper recommended)
2 green onions, for garnish
Step 1: Cook Meat
Add 1/2 Tbs of oil, and set Instant Pot to Saute. Let the pot warm up for 2 minutes, then add the kielbasa. Saute the kielbasa for 4 minutes, stirring to get most of it browned.
Transfer to a plate or bowl. Add the rest of the oil, then the shrimp, stirring frequently for 1 minute. Transfer to another plate or bowl.
Step 2: Cook Vegetables
Add the onion, bell pepper, celery. Cook until softened, stirring frequently, about 5 minutes. Stir in garlic, salt, thyme and cayenne. Cancelled the saute funciton.
Add 1/4 cup of the broth and scrape up all the fond at the bottom of the pot. Stir in rice, 1 1/2 cups of broth, tomatoes and sauces. Cover and lock the lid. Set to pressure cook for 7 minutes.
Step 3: Finish Cooking and Serve
Once cooking has completed, release pressure, stir in the shrimp, and cover the pot with the with the lid and let stand for 10 minutes to finish cooking.
To thin the consistency to taste, add some or all remaining chicken broth. Serve and garnish with green onions and hot sauce.