Pressure Cooker Cajun Chicken Alfredo

Name: Pressure Cooker Cajun Chicken Alfredo
Ingredients: 2 tablespoons olive oil, divided; 2 medium green peppers, chopped; 2 boneless skinless chicken breasts (6 ounces each), cubed; 2 tablespoons Cajun seasoning, divided; 1 package (16 ounces) bow tie pasta; 3 cups chicken stock; 2 cups water; 2 cups heavy whipping cream; 1 cup shredded Parmesan cheese

9 ingredients

3 steps

Ingredients

2 tablespoons olive oil, divided
2 medium green peppers, chopped
2 boneless skinless chicken breasts (6 ounces each), cubed
2 tablespoons Cajun seasoning, divided
1 package (16 ounces) bow tie pasta
3 cups chicken stock
2 cups water
2 cups heavy whipping cream
1 cup shredded Parmesan cheese

Directions

1

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir peppers until crisp-tender, 3-4 minutes. Remove and keep warm. Heat remaining 1 tablespoon oil. Add chicken and 1 tablespoon Cajun seasoning. Cook and stir until browned, 3-4 minutes. Press cancel.
2

Add pasta, stock and water (do not stir). Lock lid; close pressure-release valve. Adjust to pressure cook on high for 6 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Press cancel.
3

Select saute setting, and adjust for low heat. Stir in cream, Parmesan cheese, remaining 1 tablespoon Cajun seasoning and reserved peppers. Cook until heated through (do not boil).