Instant Pot Creamy Cajun Chicken Breasts
Instant Pot Creamy Cajun Chicken Breasts are a flavorful Instant Pot 30 minute meal. With just enough spice, and a creamy sauce, pressure cooker Cajun chicken breasts are delicious.
Servings: 2 - 4
Equipment
- 3 qt, 6 qt, or 8 qt pressure cooker
Ingredients
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- 2-3 Chicken Breasts (boneless/skinless)
- 1 tsp Dried Basil
- ½ tsp Garlic Powder
- 1 ¼ cups Chicken Broth, low sodium
- 3 cloves Garlic, pressed or finely minced
- 1 tsp Smoked Paprika
- 3 tsp Cajun Seasoning (or Creole, if preferred)
- 1/8-1/4 tsp Cayenne Pepper
To Thicken
- 3 Tbsp Flour
- 3 Tbsp Unsalted Butter, softened, almost melted
To Finish
- 1 cup Heavy Cream
- ½ cup Roasted Red Peppers, chopped
Garnish
- ⅓ cup Grated Parmesan Cheese
- Fresh Basil Leaves
Instructions
- Turn on the Sauté setting. When the pot is hot, add the olive oil and butter and coat the bottom of the pot.
- Add the chicken breasts. Sprinkle on the basil and garlic powder. Brown a few minutes on each side. Then remove to a plate (the chicken will still be raw inside). Set aside.
- Add the broth and use a wooden spoon to scrape the bottom of the pot to deglaze (get the browned bits off the bottom of the pot).
- Add the garlic, smoked paprika, Cajun seasoning, and cayenne pepper. Stir.
- Add the chicken back into the pot. Cancel the Sauté setting.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 6 minutes. High Pressure. The pot will take a few minutes to come to pressure.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes (5 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- When the pin in the lid drops back down, open the lid.
- Remove the chicken breasts to a plate and set aside.
- Mix together the softened butter and the flour.
- Turn on the Sauté setting. When the sauce starts to simmer, whisk in the butter/flour mixture. Whisk until the sauce is thickened. Turn off the pot.
- Stir in the heavy cream and the roasted red peppers.
- Slice the chicken breasts and return to the sauce.
- Garnish with fresh basil leaves and parmesan. Serve over linguine or other pasta.
Nutrition
Calories: 344kcal
