PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

1 tbsp olive oil

1 medium red onion, chopped

1 medium green bell pepper, seeded and chopped

¹⁄₂ cup chopped celery

2 garlic cloves, minced

2 tsp minced ginger

¹⁄₂ tsp kosher salt

1 tbsp curry powder

1 cup canned tomato sauce

3 cups From-Scratch Chicken Stock or low-sodium chicken stock

3 tbsp almond butter

12oz (340g) large uncooked shrimp, peeled, deveined, and tails removed

1 cup frozen shelled edamame, thawed

3 cups baby spinach leaves

¹⁄₂ cup chopped scallions

1. Select Sauté, and add the olive oil to the inner pot. Add the onion, bell pepper, and celery, and sauté for 2–3 minutes, or until the ingredients begin to soften.

2. Add the garlic, ginger, kosher salt, and curry powder, and sauté for an additional 3 minutes. Add the tomato sauce, chicken stock, and almond butter. Whisk until the ingredients are well combined.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 5 minutes. When the cook time is complete, quick release the pressure.

4. Remove the lid, and add the shrimp and edamame. Mix well. Select Sauté and cook for 5–7 minutes, or until the shrimp are opaque, and then stir in the spinach.

5. Ladle the chowder into serving bowls and top with the chopped scallions. Serve hot.