1chop onions and pepper (large chunks)
slice celery to about 1/4 inch thick
slice chicken thighs into 3 slices each
slice smoked sausage to about 1/4 inch thick
mix bouillon granules with water, set aside
2Place butter, garlic, onion, sausage and celery in pressure cooker pot and cook until sausage starts to brown and veggies begin to sweat.
3Coat chicken in the flour, and add to pot.
4Add remaining ingredients (except salt and pepper) and stir. Securely lock on the pressure cooker lid and set timer (if electric) for 6 minutes. (If manual, bring pressure and then allow to cook for 6 minutes.
5Turn off the heat and allow to cool for about 10 minutes. Release any remaining pressure using the recommended procedure for you pressure cooker.
If desired add salt and pepper.