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Pressure-Cooker Cajun BBQ Chicken with Veggies
Pressure-Cooker Cajun BBQ Chicken with Veggies

Pressure-Cooker Cajun BBQ Chicken with Veggies

42 Min(s)
30 Min(s) Prep
12 Min(s) Cook
Spice up mealtime with our Pressure-Cooker Cajun BBQ Chicken with Veggies. This flavorful Cajun BBQ chicken is a fantastic recipe to add to your pressure cooker repertoire and pairs perfectly with your favorite veggies.
What You Need
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6 servings
Original recipe yields 6 servings
2 Tbsp. Cajun seasoning
2 ears corn on the cob, husks and silk removed, each cut into 4 pieces
1/2 lb. fresh green beans, trimmed
1-1/2 lb. boneless skinless chicken thighs
1 lb. red potatoes (about 3), cut into 1-inch chunks
1/2 cup fat-free reduced-sodium chicken broth
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Let's Make It
1
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.
2
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.
3
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.
4
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.
5
Transfer chicken to platter; top with remaining barbecue sauce. Sprinkle with cheese. Serve with vegetables.
Kitchen Tips
Tip 1
Purchasing, Handling and Cooking Chicken
When you're buying chicken, look for skin that is deep white to yellow in color and meat that is firm when pressed gently. Remember to practice safe handling techniques when preparing and cooking chicken. Always wash hands or any surfaces that come in contact with the raw meat immediately with soap and warm water. Chicken should be cooked to a minimum internal temperature of 165°F on an instant-read thermometer in the thickest part of the meat, avoiding bones.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 120mg
40%
Sodium 580mg
25%
Total Carbohydrates 31g
11%
Dietary Fiber 3g
11%
Sugars 12g
24%
Protein 27g
54%
Vitamin A
6%
Vitamin C
25%
Calcium
15%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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