Instant Pot® Creamy Cajun Chicken Thighs

Ingredients

• 4 tablespoons unsalted butter, divided
• 1 tablespoon avocado oil
• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoon dried basil
• 0.5 teaspoon garlic powder
• 1.25 cups chicken bone broth
• 3 cloves garlic, minced
• 3 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 cup chopped roasted red peppers
• 1/3 cup grated Parmesan cheese
• 6 leaves fresh basil, or to taste

Steps

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add 1 tablespoon butter and avocado oil to coat the bottom of the pot. Leave remaining 3 tablespoons butter out to soften.
2. Place chicken thighs in the pot and sprinkle with basil and garlic powder. Brown for 3 minutes on each side. Temporarily remove chicken to a plate.
3. Pour broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Stir in garlic, Cajun seasoning, paprika, and cayenne. Return chicken to the pot and cancel the Saute setting.
4. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
5. Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid and remove chicken thighs to a plate.
6. Mix softened butter and flour together in a small bowl. Select Saute function and when the sauce begins to simmer, whisk in the butter-flour mixture until sauce has thickened. Cancel Saute function.
7. Stir in heavy cream and roasted red peppers. Slice chicken thighs and return to the pot. Garnish with Parmesan cheese and basil leaves.