Cajun Chicken & Rice – Instapot

The other day it was too hot to have the oven on and too hot to stand on the back deck to BBQ…. so… enter Instapot. What a great tool for days like these. While it might be the same as a nice BBQed steak it is still very tasty and quick and easy to prepare!


Here are my ingredients. Items you surely have on hand already!

To start, I set my Instapot to the Saute function and let it, and the olive oil heat up.

I cut the chicken breasts into strips and placed them in a large baggie with 1 tbsp. Cajun seasoning, garlic powder, onion powder, salt & pepper, shaking to coat the chicken pieces.

I sauteed them for about 5 minutes before removing them from the Instapot.

Next I added the peppers, green onion and garlic to the pot with a little bit more olive oil. I sauteed them for about 3 minutes then added the chicken broth, scraping the bottom while still on the Saute function to get all the good stuff stuck to the bottom.

I added the rice, another 2 tbsp. of Cajun seasoning, 1 tbsp. oregano, tomato soup and the rice, stirring to combine.

I placed the chicken pieces back in the Instapot, on top of the rice and veggies and switched the Instapot to the Pressure Cook function.

I cooked it for 8 minutes, and then let it naturally release for about 10 – 15 minutes.

I turned the Instapot off, shredded the chicken a bit and then mixed it in before serving.

Cajun Chicken & Rice – Instapot


  • 2 – 3 large skinless, boneless chicken breasts
  • 1 tbsp. Cajun seasoning
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tbsp. olive oil
  • salt & pepper to taste
  • 1 pepper, I used an orange one
  • 1/2 cup chopped green onion
  • 3 tsp. minced garlic
  • 2 cups chicken broth
  • 1/2 cup tomato soup, no water added
  • 2 tbsp. Cajun seasoning
  • 1 tbsp. oregano
  • 1 1/2 cups white rice


  1. Heat oil in Instapot on Saute function.
  2. Cut chicken breasts into strips and place them in large baggie with first amount of Cajun seasoning, onion powder, garlic powder, salt & pepper and shake well to coat.
  3. Saute chicken pieces for about 5 minutes then remove from pot.
  4. Add peppers, green onion and minced garlic (and extra olive oil if needed) and saute for 2 – 3 minutes.
  5. Add chicken broth and while still on Saute function, scrape bottom to get all the good stuff.
  6. Add tomato soup, second amount of Cajun seasoning, oregano and rice. Stir well.
  7. Return chicken pieces to Instapot on top of rice and veggies.
  8. Set Instapot to Pressure Cook function for 8 minutes.
  9. After time is up, allow to naturally release for 10 – 15 minutes.
  10. Shred chicken pieces and stir to fully incorporate.
  11. Serve hot.

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