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Export 10 ingredients for grocery delivery
Step 1
Heat oil in the pot using sauté function.
Step 2
Season chicken to taste on both sides with the salt, pepper and Cajun seasoning.
Step 3
Cooking in batches, lightly brown the chicken on all sides; remove and set aside.
Step 4
Add the onion, bell pepper and celery and cook for 3 minutes, then begin adding in stock, scraping up any browned bits in the bottom of the pot.
Step 5
Bring to a boil, return chicken to pot, seal and set for 12 minutes.
Step 6
Let pressure release naturally for 10 minutes, then carefully release any remaining pressure. Remove chicken and set aside.
Step 7
To thicken the drippings for a gravy, skim excess fat from the top of the drippings and discard. Prepare a slurry of 4 tablespoons of cornstarch and just enough water to dissolve. Bring drippings up to a boil, slowly stirring in the slurry. Boil, stirring constantly until mixture is thickened to desired consistency.
Step 8
Turn off pot and return chicken to pot, turning to coat; transfer to serving platter.
Step 9
Serve gravy on the side, with hot rice or mashed potatoes, and add a green vegetable such as broccoli, a salad, green beans or Brussels sprouts.
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