I had a crazy, long day of work yesterday so I knew I needed to pull out my Instant Pot because the Instant Pot doesn’t make me babysit the meal while it’s under pressure. My husband came home from work a little early but still didn’t offer to make dinner so into the kitchen I went where I had some chicken that I pulled from the freezer in the morning.
I decided upon making Cajun Chicken Pasta in my Instant Pot and it was a HIT. Â So much of a hit that the smell alone pulled my husband up from his darn video game.
Because I wanted to cook everything under pressure for just 5 minutes, I diced my raw chicken into nice 1-2 inch pieces and sauteed with EVOO for about 5 minutes. Â That way the chicken was almost cooked and the rest would finish with the sauce under pressure.
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servings
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- 1 lb boneless, skinless chicken breasts, cubed
- 4 TBS unsalted butter
- 1 green bell pepper, chopped and cubed
- 1/2 tsp dried basil
- 2 tsp cajun seasoning
- 1/2 tsp lemon pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 2 1/2 cups chicken broth
- 8 oz penne pasta (half of a box)
- 1/2 cup heavy cream
- Parmesan cheese for garnish
Ingredients
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- Push the saute button on your Instant Pot. While the pot is heating, cube chicken breast into small pieces about 1-2 inches in size.
- Once pot is hot, add in butter and cubed chicken. Cook on each side for about 2 minutes. Add in chopped up green bell pepper and saute additional minute.
- Add all spices to the chicken and stir. (cajun seasoning, dried basil, lemon pepper, salt, pepper and garlic powder). Click cancel on Instant Pot.
- Add in half a box or 8 oz of penne pasta and chicken broth and stir.
- Place lid on pot and seal. Push manual and adjust the time to 5 minutes. When timer goes off immediately vent all pressure from the pot.
- Open lid and push saute. Add in 1/2 cup heavy cream and stir. Saute for about 1 min to allow sauce to thicken. Garnish with Parmesan cheese.
You said butter but i dont see where to use it in recipe
Thank you John. I said oil instead of butter. I changed this in the written portion. Thank you for letting me know.
In step #3 you said “Add all spices to pasta and stir”. Did you mean to say chicken instead of pasta?
I just made this and it was good. I’ll be making it again however I was surprised that there was a lot of liquid when I opened the pot. The chicken and pasta were cooked perfectly but lots of liquid. I thought the pasta would have absorbed all the broth but it did not. Once I added the heavy cream and sauted for a while, it still did not thicken. My question is…is the correct measurement for the broth 2 1/2 cups or should it be less? That’s where all the liquid came from and it just was a lot. I may try less broth next time. It was like soup that I had to strain to get the good stuff out.