Pressure Cooker Cajun Bbq Chicken With Veggies Recipes

Steps:

• Mix Cajun seasoning and 1/4 cup barbecue sauce until blended. Combine corn and green beans in medium bowl; place chicken and potatoes in separate medium bowl. Add half the barbecue sauce mixture to ingredients in each bowl; mix lightly.
• Heat electric pressure cooker container sprayed with cooking spray using SAUTÉ setting. Add single layer of chicken thighs to pressure cooker; cook 1 min. on each side or until thighs are evenly browned on both sides. Transfer browned thighs to plate. Repeat, in batches, with remaining thighs.
• Return all chicken thighs to pressure cooker. Add chicken broth. Top with potatoes, then corn mixture. Close and lock lid. Turn Pressure Release Valve to Sealing position.
• Cook 12 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, press CANCEL, then use Quick Pressure Release to release steam. Remove lid.
• Transfer chicken to platter; top with remaining barbecue sauce. Sprinkle with cheese. Serve with vegetables.

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; brown sausage. Add broth; cook 1 minute, stirring to loosen browned bits. Press cancel. Stir in beans, tomatoes, vegetables, garlic and seasonings., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Serve with rice., Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary.

Steps:

• Place chicken in a 6-qt. electric pressure cooker; sprinkle with poultry seasoning. Top with onion and tomatoes. In a small bowl, mix tomato sauce, barbecue sauce, water, orange juice and seasonings; pour over top., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170° If desired, serve with rice. Freeze option: Place cooked chicken mixture in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Steps:

• Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
• Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
• Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

Steps:

• In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.

Steps:

• Add the peanut oil to a very hot pressure cooker pot. Brown the cut up chicken pieces nicely on all sides.
• Add all the rest of the ingredients to the pot and stir to blend.
• The amount of Louisiana Hot Sauce you add determines how "piquante" your dish will be. Start off with a little, you can always add more at the table when the meal is served.
• Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool.
• When the pressure has been reduced, open the pot and place back on the burner. Stir the ingredients very gently to distribute and check the consistency of the sauce. If it is too thin, turn the fire up high and reduce the liquid. If it is too thick, add a little water.
• Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot Sauce on the side for those who like it fiery hot.