Pressure Cooker Cajun Chicken Alfredo

• 2 tablespoons olive oil, divided
• 2 medium green peppers, chopped
• 2 boneless skinless chicken breasts (6 ounces each), cubed
• 2 tablespoons Cajun seasoning, divided
• 1 package (16 ounces) bow tie pasta
• 3 cups chicken stock
• 2 cups water
• 2 cups heavy whipping cream
• 1 cup shredded Parmesan cheese

1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir peppers until crisp-tender, 3-4 minutes. Remove and keep warm. Heat remaining 1 tablespoon oil. Add chicken and 1 tablespoon Cajun seasoning. Cook and stir until browned, 3-4 minutes. Press cancel.
2. Add pasta, stock and water (do not stir). Lock lid; close pressure-release valve. Adjust to pressure cook on high for 6 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Press cancel.
3. Select saute setting, and adjust for low heat. Stir in cream, Parmesan cheese, remaining 1 tablespoon Cajun seasoning and reserved peppers. Cook until heated through (do not boil).

olive oil, green peppers, chicken breasts, cajun seasoning, pasta, chicken stock, water, heavy whipping cream, parmesan cheese

Taken from www.tasteofhome.com/recipes/pressure-cooker-cajun-chicken-alfredo/ (may not work)