Cajun Chicken


  • 1 whole chicken, skinless
  • 4 tsp of red pepper
  • 1 tsp oregano
  • 1 tsp fresh or dried thyme
  • 6 cloves garlic minced
  • 1 tsp of red pepper or merkén
  • 2 tbsp mustard
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 onion, wedged
  • Black pepper
  • salt
  • 1 cup white wine
  • ½ cup cold water
  • 1 cup cream
  • Can be serve with white rice, tortillas or spread with crackers.
  • Remove the skin from the chicken, set aside.
  • Mix: paprika, oregano, thyme, garlic, pepper, and season the chicken with this mixture, coat with mustard, store in a bag and set aside for a couple of hours or overnight.
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 6 Minutes. Melt the butter with the olive oil in the pot and add the onion, salt, and pepper. Stir frequently until ingredients are golden brown. When done, press Cancel.
  • Add the chicken, wine, and water. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Slow Cook – Low and set time to 5 Hours and 30 Minutes.
  • When the time is up, remove the chicken, shred, and take out the bones.
  • Strain the juice from the pot and return it. Add the cream to the pot and press Broth – High, setting time to 10 Minutes, without the lid to reduce. Add the chicken and serve.
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