Ingredients

The following ingredients have 7 Servings
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 1 lb Andouille Sausage ((or Smoked Kielbasa) sliced in 1/2" rounds)
  • 1 Chicken Breast, (skinless/boneless, cubed)
  • 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)

Instruction

  • 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 the display 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.