Why You’ll Love This Pressure Cooker Cajun Chicken and Sausage Stew Recipe
When you plunge into this Pressure Cooker Cajun Chicken and Sausage Stew, you’ll quickly understand why it’s a favorite. The rich, bold flavors dance on your taste buds, bringing warmth and comfort to any meal.
I love how effortlessly the pressure cooker melds the spices with tender chicken and savory sausage, creating a dish that’s both hearty and satisfying. Plus, it’s all made in one pot, so cleanup’s a breeze!
Whether it’s a chilly evening or a family gathering, this stew never fails to impress. Trust me, once you try it, you’ll be hooked!
Ingredients of Pressure Cooker Cajun Chicken and Sausage Stew
When it comes to whipping up a delicious meal, having the right ingredients is half the battle. For this Pressure Cooker Cajun Chicken and Sausage Stew, you’ll want to gather a vibrant mix of fresh produce, hearty proteins, and flavorful seasonings. Trust me, each ingredient plays a vital role in building that rich, comforting taste that makes you feel all warm inside.
So, let’s explore what you’ll need to create this delightful dish.
Ingredients:
- 2 – 3 lbs whole chicken breasts, bone-in and cut into smaller pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 celery ribs, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 carrots, sliced
- 6 medium potatoes, cut into quarters
- 1 cup white pearl onions
- 3 cups baby portabella mushrooms, thickly sliced
- 6 cups chicken broth
- 14 ounces Hillshire Lite smoked sausage, sliced thickly
- 2 teaspoons Tony Chachere’s Cajun seasoning
- 1 pinch thyme
- Salt and pepper to taste
Now, let’s talk about some considerations regarding these ingredients. First off, if you’re not a fan of some vegetables, feel free to swap them out. Don’t like mushrooms? No problem—just add a little more of something else you enjoy, like bell peppers or zucchini.
And if you can’t find Hillshire sausage, any smoked sausage will do. The Cajun seasoning is key to that bold flavor, but if you’re looking for a milder taste, you can always use less. Just remember, cooking is all about making it your own, so have fun with it!
How to Make Pressure Cooker Cajun Chicken and Sausage Stew
Alright, let’s immerse ourselves in the deliciousness of making this Pressure Cooker Cajun Chicken and Sausage Stew.
First things first, grab your trusty pressure cooker and set it over medium-high heat. Melt 2 tablespoons of butter along with 1 tablespoon of olive oil in the bottom of the pot. The sizzle should be music to your ears.
Next, toss in 1 large chopped onion and 4 minced garlic cloves. Stir it around a bit, letting those aromatic flavors mingle. It’s like a party in there, and you’re the DJ!
Once the onions become translucent and the garlic is fragrant—about 3 to 5 minutes—add in your 2-3 lbs of bone-in chicken breasts, cut into smaller pieces. Let them brown nicely, turning them frequently. This step is essential because it builds a great depth of flavor that will make your stew sing.
Now, onto the fun part—adding a rainbow of veggies! Toss in 2 chopped celery ribs, 4 sliced carrots, 6 medium potatoes cut into quarters, and 1 cup of white pearl onions. Don’t forget the 3 cups of thickly sliced baby portabella mushrooms!
It’s a veggie fiesta, and we’re just getting started. Now pour in 6 cups of chicken broth, making sure it covers the ingredients well. If it doesn’t, feel free to add a little more broth.
Spice things up with 14 ounces of thickly sliced Hillshire Lite smoked sausage, 2 teaspoons of Tony Chachere’s Cajun seasoning, and a pinch of thyme. Season with salt and pepper to taste.
Once everything’s in the pot, give it a gentle stir, then secure the lid on your pressure cooker. Bring it up to pressure and cook for about 45 minutes.
This is the part where you can take a deep breath and relax, maybe pour yourself a glass of sweet tea or turn on your favorite show.
When the time’s up, let the pressure come down naturally for about 20 minutes. This slow release lets all those flavors settle in.
Finally, when you’re ready to serve, check for seasoning and adjust with a little extra salt or pepper if needed. Ladle the stew into bowls, and there you have it—a hearty, warm dish that feels like a hug in a bowl. Enjoy!
Pressure Cooker Cajun Chicken and Sausage Stew Substitutions & Variations
While savoring the deliciousness of your Pressure Cooker Cajun Chicken and Sausage Stew, you might find yourself thinking about how to make this dish your own.
Swapping the chicken for turkey or shrimp can add a fun twist. If you prefer a vegetarian option, replace the meat with hearty vegetables like zucchini or bell peppers, and use vegetable broth.
You can also experiment with different sausages, like andouille or kielbasa. For added heat, toss in some diced jalapeños or a splash of hot sauce.
Don’t hesitate to play around with seasonings to match your taste! Enjoy your culinary creativity!
What to Serve with Pressure Cooker Cajun Chicken and Sausage Stew
To elevate your Pressure Cooker Cajun Chicken and Sausage Stew experience, consider pairing it with some delicious sides that complement its bold flavors.
I love serving it alongside fluffy white rice, which soaks up the savory broth beautifully. A simple green salad with a tangy vinaigrette adds a revitalizing crunch.
For a heartier option, cornbread is a fantastic choice; its sweetness balances the spice perfectly. You might also enjoy some buttery garlic bread to scoop up every last drop of stew.
These sides will enhance your meal and create a delightful dining experience that’s hard to resist!
Additional Tips & Notes
Before diving into your Pressure Cooker Cajun Chicken and Sausage Stew, it’s helpful to keep a few tips in mind to guarantee the best results.
First, don’t skip browning the chicken; it adds depth to the flavor. Also, adjust the Cajun seasoning based on your spice tolerance—taste as you go!
If you want a thicker stew, consider adding a cornstarch slurry at the end. And remember, let the pressure release naturally for a tender chicken texture.
Finally, store leftovers in an airtight container for up to three days—this stew tastes even better the next day! Enjoy cooking!