Country-Style Gumbo (Pressure Cooker) - cooking recipe

Ingredients

3 quick frozen chicken breasts
12 inches Polish sausage or 2 kielbasa, sliced into coins
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 tablespoons chopped garlic (2 cloves if using fresh)
1 tablespoon olive oil
salt and pepper
spices

Preparation

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.