Pressure Cooker Chicken Bog

Name: Pressure Cooker Chicken Bog
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 1 tablespoon canola oil; 1 medium onion, chopped; 8 ounces Johnsonville® Fully Cooked Smoked Sausage Rope, halved and sliced 1/2-inch thick; 3 garlic cloves, minced; 5 cups chicken broth, divided; 2 cups uncooked converted rice; 1 teaspoon salt; 1 teaspoon pepper; 1 rotisserie chicken (about 3 pounds), meat removed and shredded; Thinly sliced green onions, optional; Hot sauce

Traditional South Carolina chicken bog has lots of variations (think herbs, spices and fresh veggies), but the standard ingredients remain: sausage, chicken and rice. This pressure-cooked rendition is a simple take on the classic. — Anna Hanson, Spanish Fork, Utah

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
8 ounces Johnsonville® Fully Cooked Smoked Sausage Rope, halved and sliced 1/2-inch thick
3 garlic cloves, minced
5 cups chicken broth, divided
2 cups uncooked converted rice
1 teaspoon salt
1 teaspoon pepper
1 rotisserie chicken (about 3 pounds), meat removed and shredded
Thinly sliced green onions, optional
Hot sauce

Directions

Select saute setting and adjust for high heat on a 6-qt. electric pressure cooker. Heat oil. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute more.
Stir in 4 cups broth, rice, salt and pepper. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Rice should be tender.
Select saute setting; adjust for high heat. Stir in chicken and remaining broth. Cook until chicken is heated through, about 5 minutes. If desired, sprinkle with green onions. Serve with hot sauce.