Barbara Schieving is the creator of the blog PressureCookingToday.com.

Chicken Lazone

This decadent dish of chicken in a slightly spicy cream sauce served over spaghetti originated at Brennan’s, the famed New Orleans restaurant. Some versions include cayenne—add a little bit to the spice mixture for the chicken if you like.

PREP TIME: 20 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 15 minutes

TOTAL TIME: 35 minutes

RELEASE: Quick

SERVES: 6

• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 pounds chicken tenders
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• ½ cup chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 cups heavy cream
• 10 to 12 ounces spaghetti, prepared according to package directions
• 2 tablespoons finely chopped fresh flat-leaf parsley

PREP

In a bowl combine garlic powder, onion powder, chili powder, paprika, salt, and pepper. Add the chicken; toss with your hands to coat the chicken with spices.

COOK

Select sauté on the Instant Pot® and adjust to normal. When hot, add the butter and oil. Stir until butter is melted. Briefly sauté the chicken, a few pieces at a time, on both sides and remove to a plate.

When all the chicken has been sautéed, press cancel and add the chicken broth and chicken to the pot. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.

In a small bowl dissolve the cornstarch in the 2 tablespoons water. Push the chicken to one side of the pot and add cornstarch mixture. Stir to combine. Select sauté and constantly stir until sauce thickens. Press cancel and gradually stir in heavy cream.

SERVE

Serve chicken and sauce over spaghetti. Sprinkle with parsley.