Instant Pot® Creamy Cajun Chicken Thighs
Description
Flavorful chicken thighs are cooked in the Instant Pot® in a creamy sauce that's not too hot or spicy, making it a good option to serve to the whole family over pasta.
Ingredients
•
4 tablespoons unsalted butter, divided
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1 tablespoon avocado oil
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1 1/2 pounds boneless, skinless chicken thighs
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1 teaspoon dried basil
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1/2 teaspoon garlic powder
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1 1/4 cups chicken bone broth
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3 cloves garlic, minced
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3 teaspoons Cajun seasoning
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1 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper
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3 tablespoons all-purpose flour
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1 cup heavy cream
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1 cup chopped roasted red peppers
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1/3 cup grated Parmesan cheese
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6 leaves fresh basil, or to taste
Directions
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Stir in heavy cream and roasted red peppers. Slice chicken thighs and return to the pot. Garnish with Parmesan cheese and basil leaves.