Add the garlic and sauté 1 minute longer.

Add the scallions and all the bell peppers to the pot and sauté for 5 minutes, until softened. Transfer to a plate, set aside, and repeat until all cutlets are lightly browned.ģ. Once the butter’s melted, add the chicken in batches and lightly brown for about 90 seconds on each side. Add the olive oil and butter to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. Dredge (coat) the chicken in the flour mixture on both sides. INGREDIENTS 1⁄2 cup all-purpose flour with a few pinches of garlic powder, Parmesan, black pepper, and seasoned salt mixed in, for dredgingĢ pounds boneless, skinless chicken breasts, thinly sliced into 1⁄4-inch-thick cutletsġ yellow or orange bell pepper, seeded and dicedġ tablespoon cajun/creole/Louisiana seasoning (I use Tony Chachere’s)ġ (14.5-ounce) can diced tomatoes, with their juicesġ (5.2-ounce) package Boursin herb cheese (any flavor) or 4 ounces brick cream cheese, cut into chunky cubesġ. Serve the chicken on its own or over pasta, Pineapple Crab Fried Rice, and/or vegetables. I am all about smothering this sauce over literally anything you desire (especially Rice Pilaf). The zesty, creamy sauce screams flavor like a brass band marching down Bourbon Street, yet it’s so incredibly simple to make. This is, without question, one of my all-time favorite chicken recipes. From The Simple Comforts Step-by-Step Instant Pot Cookbook by Jeffrey Eisner CREAMY CREOLE CHICKEN

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