• Peel and dice onion, mince garlic and dice bell pepper.
• Slice all 4 of the chicken sausages into ¼ inch sized slices. 
• Add the 2 tbsp olive oil and diced onion to the Pressure Cooker. Put on the saute feature and when you hear it gently sizzing, stir often until onions are translucent, about 2-3 minutes.
• Add garlic, and sliced sausage and saute 1-2 minutes or until little some of the edges get golden on the sausage.

MAKE IT NOW

• Add diced bell pepper, 1-1/2 tbsp tomato paste, 1-1/2 cups uncooked jasmine rice, 1 tbsp Cajun seasoning and 2 cups chicken broth. Stir gently to combine.

  Place lid on and seal. Cook on High pressure for 10 minutes, then do instant release to release the steam.

  Stir gently and serve immediately.

MAKE IT A FREEZER MEAL

• Transfer sausage and onion cooked mixture to a medium bowl to cool. Add Add diced bell pepper, 1-1/2 tbsp tomato paste, 1-1/2 cups uncooked jasmine rice, 1 tbsp Cajun seasoning and 2 cups chicken broth to a labeled container. Add cooled sausage mixture. Seal container and freeze.

COOK FROM FROZEN

• Run outsides of container under hot water for a few minutes until it can be released. Pour into Pressure cooker. Place on saute feature and saute until you have around 1/4 cup of liquids in the bottom.

  Place lid on and seal. Cook on High pressure for 10 minutes, then do instant release to release the steam.

  Stir gently and serve immediately.