Ingredients: |
Ingredients: 1 Tbsp Olive Oil
1 Tbsp Butter
1 lb Andouille Sausage (or Smoked Kielbasa) sliced in 1/2" rounds
1 Chicken Breast, skinless/boneless (optional)
1 small Sweet Onion, chopped
1/2 cup Celery, diced
4 cloves Garlic, pressed or minced
1 1/2 Tbsp Cajun Seasoning Blend* (try my recipe or a store bought blend like Tony Chachere's)
1 Tbsp Smoked Paprika
8 med Mushrooms, sliced (optional)
1 Red Bell Pepper, chopped
4 cups Chicken Broth, low sodium
12 to 16 oz Penne Pasta
1 cup Parmesan Cheese, grated
1 cup Heavy Cream
1/4 cup Fresh Flat Leaf Parsley, chopped
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Directions: |
Directions:Gather all of the ingredients, and get all of your veggies and the sausage chopped before starting, and that will make for a smoother cooking experience!
Turn on the pot to the Sauté function. When thedisplay reads Hot, add the oil and butter.
Add the sausage and chicken breast, if using, and cook for 3 or 4 minutes, stirring occasionally.
Add the onion and celery. Cook until onion starts to turn translucent.
Add the garlic, Cajun spice blend, smoked paprika, and mushrooms. Cook for 1 minute, stirring frequently.
Add the red bell pepper and chicken broth. Stir. Let come to a simmer (the glass lid helps it come to a simmer faster).
Add the pasta and make sure it is submerged. Then place the lid on the pot and lock into place. Set the steam release knob to the Sealing position.
Cancel the Sauté function. Press the Pressure Cook/Manual button (or dial) and use the + or - button (or dial) to choose 5 minutes.
When the cooking cycle has ended, turn off the pot (or press Cancel) and do a Quick Release of the pressure/steam. Start slowly to be sure only steam comes out, and then fully release it.
When the pin in the lid drops back down, open the lid and stir the pasta.
Stir in the parmesan cheese, and let it melt.
Stir in the heavy cream and parsley.
Let sit uncovered for a couple of minutes to thicken up. This is a saucy dish, so it won't be thick like mac and cheese, but it will thicken some as it cools. |
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