Pressure Cooker Chicken Etouffee You Gotta Try
This chicken etouffee recipe is nothing short of comforting. Great for meal prepping or everyday dinners!
Equipment
- 1 Large heavy bottomed skillet
- 1 Whisk
Ingredients
Main ingredients
- 1.5 pounds boneless skinless chicken thighs trimmed nicely
- garlic salt to taste, for that warm kick
- onion powder to taste, for softness
- 5 tablespoons all-purpose flour divided for your roux and thickening
- 2 tablespoons olive oil to brown the chicken proper
- 4 tablespoons butter for richness and stirring in at the end
- 1 tablespoon minced garlic to punch up the garlicky vibes
- 2 cups chicken broth for perfect broth depth
- 0.5 cup diced onions part of classic mirepoix
- 0.5 cup diced celery part of classic mirepoix
- 0.5 cup diced red bell peppers part of classic mirepoix
- salt to taste
- black pepper to taste
- 1 tablespoon Cajun seasoning
- 14 ounce fire roasted diced tomatoes undrained
- 3 bay leaves
- 2 teaspoons lemon juice
Instructions
Instructions
- Get your large skillet hot and melt 2 tablespoons of butter with olive oil on medium heat. Sizzle ready for chicken thighs.
- Season chicken thighs with garlic salt and onion powder. Cook 5 to 7 minutes on each side until golden brown. Set aside.
- In the same skillet, sauté diced onions, celery, and minced garlic until veggies are soft, about 5 minutes.
- Sprinkle 5 tablespoons of flour bit by bit, stir to avoid lumps. Cook roux till light golden, 2-3 minutes.
- Slowly whisk in chicken broth, ensuring no lumps. Bring to a gentle simmer.
- Return chicken to the skillet, cover, and cook 20 to 25 minutes under pressure. Stir in 2 tablespoons of butter before serving.
Notes
Serve your chicken etouffee over rice for a complete meal.