Pressure-Cooker Italian Shrimp ‘N’ Pasta

• 2 tablespoons canola oil
• 4 boneless skinless chicken thighs (about 1 pound), cut into 2x1-inch strips
• 1 can (28 ounces) crushed tomatoes
• 1-1/2 cups water
• 2 celery ribs, chopped
• 1 medium green pepper, cut into 1-inch pieces
• 1 medium onion, coarsely chopped
• 2 garlic cloves, minced
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 cup uncooked orzo or other small pasta
• 1 pound peeled and deveined cooked shrimp (31-40 per pound)

1. 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.
2. 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.

canola oil, chicken, tomatoes, water, celery, green pepper, onion, garlic, sugar, salt, italian seasoning, cayenne pepper, bay leaf, orzo, shrimp

Taken from www.tasteofhome.com/recipes/pressure-cooker-italian-shrimp-n-pasta/ (may not work)