Ingredients
2 tablespoons canola oil1 pound boneless skinless chicken thighs, cut into 2x1-in. strips1 can (28 ounces) crushed tomatoes1-1/2 cups water2 celery ribs, chopped1 medium green pepper, cut into 1-inch pieces1 medium onion, coarsely chopped2 garlic cloves, minced1 tablespoon sugar1/2 teaspoon salt1/2 teaspoon Italian seasoning1/8 to 1/4 teaspoon cayenne pepper1 bay leaf1 cup uncooked orzo or other small pasta1 pound peeled and deveined cooked shrimp (31-40 per pound)
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon oil. When oil is hot, brown chicken in batches, adding oil as needed. Press cancel. Stir in next 11 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Press cancel.
Discard bay leaf. Select saute setting and adjust for medium heat. Stir in orzo. Cook until al dente, stirring often. Stir in shrimp; cook until shrimp are heated through, about 2 minutes more. Press cancel.
