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