Creamy Cajun Chicken Breasts with Basil Leaves

Serves 2 in about 29 minutes. A pressure cooker recipe built around tsp smoked paprika and parmesan cheese.

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
• 3 tbsp flour
• 3 tbsp unsalted butter, softened, almost melted
• 1 cup heavy cream
• ½ cup roasted red peppers, chopped
• ⅓ cup grated parmesan cheese
• Fresh basil leaves

Method

1. Turn on the Sauté setting. When the pot is hot, add the olive oil and butter and coat the bottom of the pot.
2. Tip in the chicken breasts. Scatter 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). keep it nearby.
3. Stir in 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).
4. Stir in the garlic, smoked paprika, Cajun seasoning, and cayenne pepper. Stir.
5. Stir in the chicken back into the pot. Cancel the Sauté setting.
6. Close the lid and set the steam release knob to the Sealing position.
7. 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.
8. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes (5 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
9. When the pin in the lid drops back down, open the lid.
10. Lift out the chicken breasts to a plate and keep it nearby.
11. Stir together the softened butter and the flour.
12. Turn on the Sauté setting. When the sauce starts to simmer, whisk in the butter/flour mixture. Beat until the sauce is thickened. Turn off the pot.
13. Mix in the heavy cream and the roasted red peppers.
14. Slice the chicken breasts and return to the sauce.
15. Garnish with fresh basil leaves and parmesan. Plate over linguine or other pasta.

More instant pot ideas are in the instant pot collection.