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Heat oil in a 6-quart pressure cooker. Cook chorizo, stirring, until browned. Remove from cooker. Cook chicken in cooker, in batches, until browned. Remove from cooker. Cook onion, pepper, celery and garlic in cooker, stirring, until vegetables soften. Add spices; cook, stirring, until fragrant. Add rice; stir to coat in onion mixture. Return chicken and chorizo to cooker with tomato paste, crushed tomatoes, stock and okra; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 10 mins. Release pressure using the quick release method (see below); remove lid. Season to taste. Serve gumbo sprinkled with green onion. Quick release method: Each time the lid is removed from the cooker, the pressure must be released quickly first. Use tongs (steam can burn your fingers) to turn the pressure valve on top of the cooker to open the valve and release the steam. We use this method when adding ingredients and when checking the food toward the end of cooking time.
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Hand blender for emulsifications, purees, soups, sauces