Description
This tender pressure cooker chicken breast served with buttery mashed potatoes is a quick and easy weeknight dinner that the whole family will love.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 2 tablespoons olive oil
- 2 pounds potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons butter
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- Set the pressure cooker to sauté mode and add olive oil. Once hot, sear the chicken breasts for about 2-3 minutes on each side until golden brown.
- Pour in the chicken broth, ensuring the chicken is submerged. Close the lid and set the pressure cooker to high pressure for 6 minutes.
- While the chicken is cooking, place the cubed potatoes in a pot of boiling salted water. Cook until tender, about 15-20 minutes.
- Once the chicken is done, allow for natural release for 5 minutes, then quick release the remaining pressure.
- Remove the chicken and let it rest. Drain the potatoes and return them to the pot.
- Add milk, butter, salt, and pepper to the potatoes. Mash until creamy and smooth.
- Slice the chicken and serve alongside the buttery mashed potatoes. Garnish with fresh parsley.
Notes
- You can add garlic cloves or herbs to the chicken broth for extra flavor.
- Feel free to use any variety of potatoes, but Yukon Golds or Russets work best for mashing.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 50
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Keywords: pressure cooker chicken breast, mashed potatoes, quick dinner recipe, easy chicken recipes, weeknight meals