Description
This melt-in-your-mouth pressure cooker chicken breast recipe paired with buttery potatoes is a quick and delicious meal that’s perfect for any night of the week.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 pound baby potatoes, halved
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In the pressure cooker, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove and set aside.
- Add chicken broth to the pot, scraping up any browned bits from the bottom.
- Place the halved baby potatoes in the pot and lay the seared chicken on top.
- In a small bowl, mix together butter, garlic, thyme, and rosemary. Spoon this mixture over the chicken and potatoes.
- Seal the pressure cooker lid and cook on high pressure for 10 minutes.
- Once cooked, allow for a natural release for 5 minutes, then quick release any remaining pressure.
- Remove the chicken and potatoes from the pot. Serve garnished with fresh parsley.
Notes
- For extra flavor, marinate the chicken breasts in the seasoning for a few hours before cooking.
- Feel free to add vegetables like carrots or green beans to the pot for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 20
- Carbohydrates: 28
- Protein: 36
Keywords: pressure cooker chicken, buttery potatoes, quick dinner, easy chicken recipe