Instant Pot Cajun Chicken Pasta Recipes

ONE-POT CAJUN CHICKEN PASTA

Steps:

• Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
• Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
• Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
• Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

INSTANT POT CAJUN CHICKEN PASTA RECIPE

Steps:

• Place chicken and Cajun seasoning in resealable plastic bag and toss to coat.
• Turn the Instant Pot on Saute Mode. Once the display reads HOT, add the butter. When the butter melts brown the chicken on all sides. Remove the chicken and slice into thin strips.
• Add the onion to the pot and cook for 3-4 minutes or until tender.
• Add the minced garlic and cook until fragrant, about 30 seconds.
• Stir in the salt, pepper, basil and chicken stock. Continue to saute just until you deglaze the bottom of the pot by removing any stuck bits. Turn off Instant Pot by pressing Cancel.
• Put the chicken back into pot along with the sun-dried tomatoes. Place Pasta on top and do not stir. Press the pasta down into the liquid as much as possible.
• Pressure cook for 5 minutes. Once the time expires, slowly move the valve to the venting position to release the steam.
• Remove the lid, and place the Instant Pot on the Saute mode and stir in the heavy whipping cream. Stir constantly until the desired thickness has been reached.
• Serve immediately and garnish with Parmesan cheese.

PRESSURE-COOKER CAJUN CHICKEN ALFREDO

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir peppers until crisp-tender, 3-4 minutes. Remove and keep warm. Heat remaining 1 tablespoon oil. Add chicken and 1 tablespoon Cajun seasoning. Cook and stir until browned, 3-4 minutes. Press cancel., Add pasta, stock and water (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. , Select saute setting, and adjust for low heat. Stir in cream, Parmesan cheese, remaining 1 tablespoon Cajun seasoning and cooked peppers. Cook until heated through (do not boil).

SARAH'S INSTANT POT® CAJUN ST. CHARLES CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and allow butter to melt.
• Sprinkle 2 teaspoons Cajun seasoning on each side of the chicken breasts. Add chicken to hot Instant Pot® and cook until browned, 2 minutes on each side. Transfer chicken breasts to a plate. Add andouille sausage, mushrooms, and garlic and sauté, about 2 minutes. Cancel Saute mode.
• Pour in chicken broth, whipping cream, and hot sauce. Stir in penne pasta. Nestle chicken breasts on top of pasta. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for about 20 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken breasts to a cutting board and cut into bite-sized pieces.
• Stir Parmesan cheese into pasta sauce in the Instant Pot® until melted. Return chicken back to the pot and stir to combine. Add bell pepper and stir to combine. Residual heat will cook the peppers. Serve immediately garnished with parsley.

INSTANT POT® CREAMY CAJUN CHICKEN THIGHS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add 1 tablespoon butter and avocado oil to coat the bottom of the pot. Leave remaining 3 tablespoons butter out to soften.
• Place chicken thighs in the pot and sprinkle with basil and garlic powder. Brown for 3 minutes on each side. Temporarily remove chicken to a plate.
• Pour broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Stir in garlic, Cajun seasoning, paprika, and cayenne. Return chicken to the pot and cancel the Saute setting.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid and remove chicken thighs to a plate.
• Mix softened butter and flour together in a small bowl. Select Saute function and when the sauce begins to simmer, whisk in the butter-flour mixture until sauce has thickened. Cancel Saute function.
• Stir in heavy cream and roasted red peppers. Slice chicken thighs and return to the pot. Garnish with Parmesan cheese and basil leaves.