Instant Pot Chicken Creole
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Instant pot chicken creole is a spicy dish packed with onions, peppers, celery, and lots of yummy creole seasoning.
If you love the flavors from the south, then you will love this zesty chicken dish made in your pressure cooker. We just shared our slow cooker cajun sausage and potatoes recipe last week, but I have been wanting to share this healthy and flavorful chicken dish with you for some time, so I decided it couldn’t wait any longer!
Other cajun inspired recipes we have shared are cajun chicken pasta and Instant Pot Jambalaya with Chicken, Sausage, and Shrimp
More instant pot recipes can be found in my cookbook, The “I Love My Instant Pot” Affordable Meals Recipe Book. Make sure you check it out if you love easy instant pot recipes that cost $12 or less to make.
Instant Pot Chicken Creole
This recipe for creole chicken is made with diced chicken, and a blend of onions, peppers, celery, and garlic. Finally, it’s topped with a sauce of tomato and spicy creole seasoning. It’s cooked to perfection in the instant pot.
I love that the chicken comes out perfectly juicy and the vegetables are nice and tender.
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Tips for making creole chicken in a pressure cooker
Deglazing the pot. This recipe starts with browning cubed chicken breasts and then the diced vegetables. After cooking the chicken and vegetables, make sure to deglaze the bottom of the pot really with the chicken stock. The best way to do it is to pour the liquid into the pot while it’s still hot and scrape the bottom with a wooden spoon until there are no more pieces of food stuck to the pot.
Adding the sauce. When adding the tomato sauce on top, it’s really important not to stir the pot. I know it’s tempting, but pushing the tomato sauce to the bottom of the pot will cause you to get a burn notice on your instant pot – which is no fun! Instead, let the chicken stock (learn how to make your own instant pot chicken stock here) sit at the bottom as a buffer from the tomato sauce. I promise, the sauce will still infuse with the chicken and make for a very tasty creole chicken.
What if get the burn notice? You shouldn’t get the burn notice if you follow the methods above. However, I have found that some pressure cookers are more finicky than others (I own three instant pots and they all cook slightly different). If you do get the dreaded BURN notice: release the pressure and scrape the bottom of the pot again. Next, push the chicken and tomatoes aside and pour in 1 1/2 cups more liquid. Chicken broth is preferred, but water will also work. For more tips on cooking with an instant pot, check out our post full of instant pot tips.
What to serve with creole chicken?
This dish is filled with both your protein and vegetables. I like serving it over rice.
Low Carb chicken creole
To make this dish low carb, simply serve it over zucchini noodles (aka zoodles) or cauliflower rice. You can also eat it on its own if preferred.
Can I make it less spicy?
If you want those tasty cajun flavors with less spice, you can subsitute the Cajun seasoning for Creole Seasoning. There will still be a good amount of flavor, just less spicy.
You can also add more heat by adding a few teaspoons of Luisiana hot sauce to the tomatoes.
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Instant Pot Creole Chicken Recipe
Equipment
Ingredients
- 3 boneless skinless chicken breast cubed
- 1 tablespoon olive oil
- 1 onion diced
- 1 green bell pepper diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 14.5 ounce can petite diced tomatoes
- 2 tablespoons creole seasoning
- 1/4 cup cold water
- 1 tablespoon corn starch
- Sliced green onions for garnish
Instructions
- Press sautte button on Instant pot and wait for it to say "hot" on the screen.
- Add olive oil and let heat 30 seconds.
- Add the chicken and cook, just until brown on both sides.
- Remove chicken and set aside in a warm spot (your oven on the lowest setting is perfect, but a plate with foil over it also will work).
- Add the onion, green bell pepper, and celery to the instant pot. Cook for 2-3 minutes, until vegetables are soft.
- Mix in the garlic and cook an additional 30 seconds, until fragrant.
- Pour the chicken stock into the pressure cooker and deglaze the bottom of the pot.
- Add the chicken back to the pot.
- In a small bowl, mix together the tomatoes and creole seasoning.
- Pour the tomato mixture over the chicken and vegetables. Do not stir!
- Press the manual or pressure cook button and cook on high presure for 9 minutes.
- Once cooked, natural pressure release for 10 minute and then release the remaining presure.
- Remove lid and press saute button. Bring the sauce to a boil.
- In a small bowl, whisk together cold water and corn starch to make a corn starch slurry.
- Whisk corn starch slurry into chicken creole and let simmer for 1 minute. This will thicken the sauce. It will continue to thicken as it cools.
- Remove from heat and serve.
- Serve creole over rice and topped with freshly sliced green onions.
