Pressure Cooker Cajun Chicken And Sausage Stew Recipes

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 the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces; set aside. , In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender., Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces. , Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.

Steps:

• Place the first 6 ingredients in a 6-qt. electric pressure cooker; top with barbecue sauce. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Quick-release pressure. Remove chicken, sausage and vegetables from cooker (a thermometer inserted in chicken should read at least 170°) and keep warm., Select saute setting and adjust for low heat; bring the liquid to a boil. Reduce heat; simmer until thickened, 12-15 minutes, stirring occasionally., Serve chicken, sausage and vegetables with the sauce. If desired, top with jalapeno.

Steps:

• Heat butter and olive oil, over medium-well, in the bottom of a heavy , larger size, pressure cooker.
• Add chopped onions and garlic. Add chicken and mix up. Brown chicken ( mixed with the onions/garlic) by turning frequently.
• Add all the other ingredients. The chicken stock should come up almost to the top of the ingredients so that they are almost covered. Add more chicken broth if necessary. Make sure that the pressure cooker is no more than 2/3 full.
• Bring up to pressure and cook for about 45 minutes. Turn heat off and let the pressure come down naturally ( about 20 plus minutes give or take).
• Before serving-adjust seasoning with additional slat and pepper if necessary.

Steps:

• Heat the oil in the pressure cooker.
• Prick the skin of the sausages in several places with the tines of a fork.
• Add the sausages and chicken to the oil and cook until well browned on all sides.
• While the chicken is cooking, dice the onion.
• Cut the green peppers into 3/4" thick strips.
• Mince the garlic.
• When the chicken and sausages are browned, remove them from the pan and set aside.
• Add the onion, green peppers and garlic to the cooker to cook, stirring often, until they begin to soften, about 4 minutes.
• Add the vinegar and stir up the browned bits from the bottom of the cooker.
• Add the chicken and sausages, tomatoes, basil, fennel, red pepper flakes, salt and pepper to taste.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 10 minutes.
• Release pressure and adjust the seasoning.