Have I told anyone lately that I am loving my new Instant Pot? I was intimidated at first by the thing, but I am so glad that I dived in and starting using it.
For dinner the other night we made this Instant Pot Creamy Cajun Pasta with Sausage and Chicken and it was a total hit. Its a heavier meal, perfect for those cool winter nights. Took about 25 minutes to get this made and it turned out great!
If you like mushrooms, I recommend putting more in than this recipe calls for.
- 1 tbsp olive oil
- 1 tbsp butter
- 14 oz Smoked Kielbasa sliced in 1/2" rounds
- 1 chicken breast cut in pieces
- 1 small sweet onion chopped
- 1/2 cup celery diced
- 4 cloves garlic pressed or minced
- 1 1/2 tbsp Cajun seasoning
- 1 tbsp smoked paprika
- 8 oz sliced mushrooms
- 1 red bell pepper chopped
- 4 cups chicken broth
- 12-16 oz Penne pasta
- 1 cup Parmesan cheese grated
- 1 cup heavy cream
- 1/4 cup fresh flat leaf parsley chopped
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Turn on the Instant Pot to the Sauté function. When the display reads HOT, add the oil and butter.
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Add the sausage and chicken breast and cook for 3-4 minutes, stirring occasionally.
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Add the onion and celery. Cook until onion starts to turn translucent.
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Add the garlic, Cajun seasoning, smoked paprika, and mushrooms. Cook for 1 minute, stirring constantly.
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Add the red bell pepper and chicken broth. Stir. Let come to simmer.
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Add the pasta and make sure it is submerged. Then place the lid on the pot and lock into place. Set the steam release knob to the sealing position.
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Cancel the Sauté function. Press the Pressure Cook/Manual button and set for 5 minutes.
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When the pressure cooking cycle has ended, turn off the pot (or press Cancel) and do a Quick Release of the pressure/steam. Start slowly to be sure only steam comes out, and then fully release it.
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When the pin in the lid drops back down, pressure has fully released. Open the lid and stir.
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Stir in the parmesan cheese and let it melt.
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Stir in the heavy cream and parsley
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Let sit uncovered for a couple of minutes to thicken up.
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