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Ingredients
- 4 chicken thighs boneless
- 3 tablespoons cajun seasoning
- 1 ¼ cup white basmati rice long grain rice
- 1 ½ cups water or chicken stock
- 2 tablespoon olive oil
- 1 onion finely chopped
- 4 garlic cloves minced
- ½ red bell peppers chopped
- ½ yellow bell peppers chopped
- ¼ cup frozen sweet corn
For garnish
- Fresh parsley chopped
Instructions
- Season chicken thighs with Cajun seasoning. Cajun spice mix had salt in it, so I did not add extra salt. If you’re using store bought Cajun seasoning, make sure to taste spice mix to check for salt.
- Select SAUTE option on instant pot. Allow the pot to turn hot. Sear or brown chicken thighs in hot olive oil. Add chicken in one layer and brown on each side for not more than 2-3 minutes. Flip and brown on other side. Remove browned chicken onto a plate.
- Add more oil into pot. Cook garlic and onions.
- Note: Chicken bits and pieces were stuck to the instant pot. To avoid anything burning or BURN warning I removed the pot, clean and used to saute vegetables and rice.
- Pro-Tip – If using the pot as it is, with bits and brown pieces stuck to pot, be absolutely sure to deglaze the bottom of the inner liner of your instant pot. BURN error is dreadfully scary
- Saute garlic, onions in olive oil. Add chopped bell peppers.
- Stir in rinsed and soaked basmati (long grain) rice. Add salt to taste.
- Be sure to use correct amount of liquids.
- Place back browned chicken pieces.
- Close lid and cook for 8 minutes using PRESSURE COOK option.
- Once cooking time is done, allow natural pressure release for 5 minutes and then manual release pressure by turning pressure knob to RELEASE position.
- Open lid, stir gently
- Serve rice and chicken on top.
- Sprinkle freshly chopped parsley for garnish.
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