Our Family Recipes

6 Servings – an amazing tasting Spanish dish!

• 1 1/2 Tbsp olive oil
• 1 large onion, chopped
• 2 Tbsp or 6 cloves garlic, minced
• 9 oz or 3 sausage links, crumbled or diced 

• 8 oz mushrooms, sliced
• 2 red, yellow, or orange peppers, chopped
• 1 tsp coarse sea salt
• 1/2 tsp pepper, 25 turns on grinder

• 1 1/2 Tbsp olive oil
• 1 1/2 cups white rice
• 3/4 cup dry white wine, Pinot Grigio or Sauvignon Blanc

• 2 1/2 cups vegetable broth
• 14 oz artichoke hearts, packed in water, drained and quartered
• 2 bay leaves
• 1 Tbsp smoked paprika
• 1/2 tsp crushed red pepper flakes 
• 1/2 tsp turmeric
• 14.5 oz can fire-roasted tomatoes, diced, poured on top

• 2 Tbsp lemon juice or 1 lemon
• 1/2 cup kalamata olives, pitted

1. Select the Sauté setting on the pressure cooker. Add 1 1/2 Tbsp olive oil. When hot, add the onion. Cook for 2 minutes. Add the garlic and cook for 1 minute. Add the sausage and cook for 2 minutes, tossing frequently to prevent sticking.
2. Add the mushrooms, peppers, 1/2 tsp of salt, and the pepper. Cook until the mushrooms begin to release their liquid, about 4 minutes.
3. Select the Cancel setting and transfer the sausage-vegetable mixture to a bowl. Scrape any bits stuck to the bottom; no need to rinse.
4. Select the Sauté setting and add 1 1/2 Tbsp olive oil. When hot, add the rice. Toast the rice for 2 minutes, stirring frequently to prevent sticking. Add the wine and cook until the wine has mostly evaporated and the smell of alcohol has dissipated, about 2 minutes. Select the Cancel setting.
5. Add the vegetable broth, sausage-vegetable mixture, artichokes, bay leaves, smoked paprika, cayenne, pepper flakes, and turmeric, and stir. Pour the diced tomatoes on top, but do not stir.
6. Pressure Cook on high pressure for 6 minutes, natural release for 5 minutes, then quick release.
7. Discard the bay leaves. Stir in the lemon juice and olives.