Instant Pot® Creamy Cajun Chicken Thighs

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add 1 tablespoon butter and avocado oil to coat the bottom of the pot. Leave remaining 3 tablespoons butter out to soften.

2 . Stage

Place chicken thighs in the pot and sprinkle with basil and garlic powder. Brown for 3 minutes on each side. Temporarily remove chicken to a plate.

3 . Stage

Pour broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Stir in garlic, Cajun seasoning, paprika, and cayenne. Return chicken to the pot and cancel the Saute setting.

4 . Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

5 . Stage

Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid and remove chicken thighs to a plate.

6 . Stage

Mix softened butter and flour together in a small bowl. Select Saute function and when the sauce begins to simmer, whisk in the butter-flour mixture until sauce has thickened. Cancel Saute function.

7 . Stage

Stir in heavy cream and roasted red peppers. Slice chicken thighs and return to the pot. Garnish with Parmesan cheese and basil leaves.