Want to get into the spirit of Mardi Gras by cooking New Orleans style? You'll love this Creole Chicken recipe made using your Instant Pot. It's super easy to put together in less than 30 minutes, and you can add the Creole Chicken to rice or even zucchini noodles to make it low carb.
Set your electric pressure cooker (Instant Pot) to saute function. When the pressure cooker reads “hot,” add 1 tablespoon oil. Add the chicken in batches and cook just until brown on each side.
Set the chicken aside and keep warm. Add the onions, bell pepper, celery, and garlic to the electric pressure cooker. Cook for 2 to 3 minutes or until softened slightly.
Pour the chicken stock (chicken and broth) into electric pressure cooker pot with the saute function on and scrape the bottom of the pot to remove any cooked on pieces.
Mix the seasoning with the tomatoes. Pour the tomatoes over the chicken in the electric pressure cooker. Do not stir as the pressure cooker will read “burn” if the tomatoes are mixed into the sauce.
Turn off the saute function by selecting “cancel.” Cover the electric pressure cooker and set the valve to sealing.
Set the electric pressure cooker to manual or “pressure cook” for 9 minutes. Once the cycle is complete, allow the pressure to naturally release for 5 minutes before quick release.
If a thicker sauce is desired, reset the electric pressure cooker to turn on the saute function. Stir in xanthan gum and bring to a boil. Stir until thickened.
Serve creole chicken over zucchini noodles (for a low carb option), rice, or alone. Garnish with sliced green onions.
Instant Pot Creole Chicken Recipe
Ingredients
- 3 boneless skinless chicken breast, cubed
- 1 tablespoon olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons creole seasoning (like Tony Chachere's Creole Seasoning)
- 1 (14.5 ounce) can petite diced tomatoes
- 1 teaspoon xanthan gum, for thickening if desired
- Sliced green onions, for garnish
Instructions
- Set electric pressure cooker to saute function. When the pressure cooker reads “hot,” add 1 tablespoon oil. Add the chicken in batches and cook just until brown on each side.
- Set the chicken aside and keep warm. Add the onions, bell pepper, celery, and garlic to the electric pressure cooker. Cook for 2 to 3 minutes or until softened slightly.
- Pour chicken stock into electric pressure cooker pot with the saute function on and scrape the bottom of the pot to remove any cooked on pieces.
- Mix the seasoning with the tomatoes. Pour the tomatoes over the chicken in the electric pressure cooker. Do not stir as the pressure cooker will read “burn” if the tomatoes are mixed into the sauce.
- Turn off the saute function by selecting “cancel.” Cover the electric pressure cooker and set the valve to sealing.
- Set the electric pressure cooker to manual or “pressure cook” for 9 minutes. Once the cycle is complete, allow the pressure to naturally release for 5 minutes before quick release.
- If a thicker sauce is desired, reset the electric pressure cooker to turn on the saute function. Stir in the xanthan gum and bring to a boil. Stir until thickened.
- Serve creole chicken over zucchini noodles, rice, or alone. Garnish with sliced green onions.
