Sarahs Instant Pot Cajun St Charles Chicken Recipes

SARAH'S INSTANT POT® CAJUN ST. CHARLES CHICKEN

Sarah's Instant Pot® Cajun St. Charles Chicken image

We have a local Cajun restaurant with a delicious dish called St.Charles chicken, and while they serve there's with mashed potatoes and vegetables, pasta can be easily substituted for the mashed potatoes.

Provided by thedailygourmet

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 1h15m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 tablespoon Cajun seasoning, divided
1 pound thinly sliced chicken breasts
1 andouille sausage, diced
½ cup sliced mushrooms
2 cloves garlic, minced
1 cup chicken broth
¾ cup heavy whipping cream
1 teaspoon hot sauce
1 ½ cups penne pasta
1 cup freshly grated Parmesan cheese
¼ cup fresh or frozen green or red pepper strips
1 teaspoon chopped fresh parsley

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.

Nutrition Facts : Calories 543.6 calories, Carbohydrate 24.2 g, Cholesterol 154.4 mg, Fat 33.1 g, Fiber 1.4 g, Protein 37.1 g, SaturatedFat 17.3 g, Sodium 1108.9 mg, Sugar 1.8 g

INSTANT POT® CREAMY CAJUN CHICKEN THIGHS

Instant Pot® Creamy Cajun Chicken Thighs image

This quick meal is packed with flavor without being too spicy or hot for the kiddos. Serve over wide egg pappardelle and steamed green beans.

Provided by duckman

Categories Chicken Thighs

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

4 tablespoons unsalted butter, divided
1 tablespoon avocado oil
1 ½ pounds boneless, skinless chicken thighs
1 teaspoon dried basil
½ teaspoon garlic powder
1 ¼ cups chicken bone broth
3 cloves garlic, minced
3 teaspoons Cajun seasoning
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup chopped roasted red peppers
⅓ cup grated Parmesan cheese
6 leaves fresh basil, or to taste

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.

Nutrition Facts : Calories 436 calories, Carbohydrate 8 g, Cholesterol 149.9 mg, Fat 34.5 g, Fiber 0.7 g, Protein 23.2 g, SaturatedFat 17.3 g, Sodium 758.4 mg, Sugar 1.4 g

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