Chicken Étouffée: Louisiana Comfort Straight from Your Pressure Cooker
A warming and soulful Louisiana dish made easy in a pressure cooker.
Equipment
- 1 Pressure cooker with sealing ring
Ingredients
Main Ingredients
- 3 pounds boneless chicken thighs juicy, perfect for soaking in sauce
- 2-3 teaspoons cajun seasoning check blend for smoked paprika, cayenne, and garlic powder
- 1 tablespoon avocado oil or use any veggie oil
- 8 tablespoons unsalted butter richness to roux
- ½ cup all purpose flour for thickening sauce
- 1 large onion diced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 stalks celery diced
- 5 green onions thinly sliced
- 6 cloves garlic minced or pressed
- 3 cups chicken broth warmed
- 1 teaspoon browning sauce optional for color
- about ¼ cup fresh parsley leaves loosely packed for garnish
- cooked white rice for serving
Instructions
Instructions
- Heat avocado oil in the pressure cooker pot on medium heat. Add onion, green bell pepper, red bell pepper, and celery. Cook until softened, about 5-7 minutes.
- Add Cajun seasoning, cook for 1 minute. Add butter and melt. Whisk in flour to make roux, cook 5-7 minutes until golden brown.
- Add chicken thighs, coat with roux and veggies. Pour in enough chicken broth to cover. Add browning sauce if desired.
- Lock lid, close valve to sealing. Bring to pressure over medium-high heat. Cook for 20 minutes after hissing sound. Let pressure release slowly.
- Carefully open lid, shred chicken with forks. Stir in green onions and parsley.
- Adjust salt to taste. Serve hot over cooked white rice.
Notes
Store leftovers in airtight containers, refrigerate for 3-4 days or freeze. Reheat with chicken broth to avoid drying out.