recipe for cooking chicken in a pressure cooker
The Best recipe for cooking chicken in a pressure cooker
The health benefits make it even easier to love. Chicken is a lean protein, and when cooked under pressure, it retains all that goodness without the need for extra oil or heavy sauces. My family doesn’t even skip meals when I make this—it’s filling enough to hold them over until lunch, and the way the herbs and spices caramelize in the pressure cooker gives it a depth of flavor that’s hard to beat. Plus, it’s always ready in under an hour, which is a win for anyone who’s tired of standing over the stove. Whether you’re feeding a crowd or just making dinner for the family, this method keeps things simple, delicious, and stress-free.
Pressure Cooker Garlic Butter Chicken
Tender, flavorful chicken cooked quickly in a pressure cooker with a rich garlic butter sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- Salt and black pepper to taste
👨🍳Directions
-
1
Pat chicken breasts dry with paper towels. Season both sides with paprika, thyme, garlic powder, salt, and pepper. -
2
Heat olive oil in the pressure cooker on high until shimmering. Add chicken and cook for 3 minutes per side until golden. -
3
Pour in chicken broth, seal the lid, and cook on high pressure for 10 minutes. Allow natural release for 5 minutes. -
4
In a small bowl, melt butter over low heat. Stir in garlic, lemon juice, and remaining seasonings. Remove from heat and let cool slightly. -
5
Pour the garlic butter sauce over the chicken. Stir gently to combine. Cook on high pressure for 5 more minutes. Allow natural release. -
6
Remove lid, stir in heavy cream, and cook for 2 more minutes until sauce thickens slightly. Serve hot.
🔧Equipment
- Pressure cooker
- Mixing bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pressure Cooker Garlic Butter Chicken Works
❓ Frequently Asked Questions About Pressure Cooker Garlic Butter Chicken
How long should I set the pressure cooker for chicken?
Set the pressure cooker to high pressure for 15 minutes for boneless, skinless chicken breasts or thighs. For larger cuts like drumsticks or whole chickens, increase to 20 minutes. Always check the manufacturer’s guidelines for your specific model, as pressure cooker times can vary slightly.
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Can I add vegetables to the pressure cooker while cooking chicken?
Absolutely. Toss in potatoes, carrots, or onions along with the chicken. The pressure cooker’s high heat and steam will tenderize both the meat and veggies in the same pot, saving cleanup time. Just ensure you don’t overcrowd the pot—cook in batches if needed.
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What’s the best way to check if the chicken is fully cooked?
Use a meat thermometer to check the thickest part of the chicken. It’s done when it reaches 165°F (74°C). Alternatively, pierce the meat with a knife—if the juices run clear and the meat pulls apart easily, it’s cooked through.
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Should I add liquid to the pressure cooker before cooking?
Yes, add ½ to 1 cup of water, broth, or chicken stock to the bottom of the pot. This creates steam, helps tenderize the chicken, and ensures even cooking. Avoid overfilling—leave room for the pressure to build safely.
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Can I use frozen chicken in a pressure cooker?
Yes, but adjust the time slightly. For frozen chicken, cook for 20–25 minutes on high pressure. Thaw it first if possible for more consistent results, but don’t skip this step if you’re short on time.
