Pressure Cooker Cajun Chicken and Rice
- 1 pound boneless, skinless chicken breast
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground white pepper
- salt to taste
- 1 tablespoon oil olive
- 1 small onion, diced
- 1 tablespoon tomato paste
- 2 cups chicken broth, divided
- 1½ cups white rice
- 1 celery stalk, diced
- ½ green bell pepper, chopped
- ½ red, yellow, or orange bell pepper, chopped
For best results, we recommend using:
- Season chicken with garlic powder, paprika, oregano, thyme, cayenne pepper, white pepper, and salt.
- Heat oil in a pressure cooker set to Sauté.
- Cook and stir onion in hot oil until softened, about 4 minutes.
- Stir tomato paste with the onion to coat.
- Pour ¼ cup chicken stock into the cooker to deglaze the pan, scraping browned bits of food from the bottom of the pan with a flat-edged utensil.
- Stir rice, celery, and bell peppers with the onion; add seasoned chicken. Pour remaining broth over the chicken mixture.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 8 minutes on High pressure.
- Once the cooking cycle has completed allow pressure to release naturally for 5 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Remove chicken breasts to a cutting board and shred with two forks.
- Stir shredded chicken into the rice mixture.
Have you ever heard of the "holy trinity" in Cajun cuisine? This is the name given by Cajun chefs to the aromatic vegetables that have become the signature of the cuisine: green pepper, onion, celery. They are roughly chopped and combined in traditional dishes. This method is similar to the use of the mirepoix in traditional French cuisine.
For more pressure cooker recipes with brown rice, you might enjoy:
What others are saying
Keith Schweikhard says:
We like the recipe. We have done a few minor tweaks to suit our tastes. First, we substituted the seasoning with prepared mild cajun seasoning. We sauté the chicken on both sides (3-4 minutes) pull the chicken, then sauté the vegetables. We then add another 1/2 tsp of seasoning the the vegetables, broth, and rice before adding the chicken back into the cooker.
Alixandra Hice says:
We made this tonight according to the recipe and it was fine, but it could be much better. Next time we will double the seasonings, add a can of Rotel, some smoked sausage, and maybe shrimp (after cooking on sauté). Also, we think brown rice might be a nice switch from white rice. Great base recipe though.
Megan Storey says:
I loved it! I chanced some of the veggies to make it the way I like it and it’s so versatile that way!
Alex Cabral says:
To make this dish I just used Cajun seasoning that we had in the pantry, and added sliced okra. It was quick and easy, perfect for crazy weeknights.
Hector Jonass says:
Found this while looking for "Cajun" and "Creole" recipes that didn't use "Cajun/Creole Seasoning" because we had run out & I was craving. I found the flavors to be balanced, if a little underseasoned. That is what hot sauce is for, though . . . am I right?!
Sam Dalton says:
We used chicken thighs in this Cajun dish and it was really good. A lot of really good flavor, and the chicken was nice and moist. The seasoning was perfect, exactly like my favorite store bought Cajun spice blend. The best part is the convenience of the pressure cooker!
Katie Hason says:
This was super yummy! I love the Cajun-inspired flavors. The cayenne and white pepper really turn up the heat in this dish. Cooking everything together in the pressure cooker make even the plain white rice super flavorful and delicious. I always add extra chicken for my husband, he loves it!