Pressed for time but craving something delicious? Look no further! Our collection of 30 pressure cooker chicken recipes is perfect for those busy weeknights when you need a quick, comforting meal without the fuss. From savory stews to zesty tacos, these dishes come together in a flash. Dive in and discover your new go-to dinner favorites!
Pressure Cooker Lemon Herb Chicken
Zesty and vibrant, this pressure cooker lemon herb chicken transforms humble ingredients into an elegant weeknight masterpiece. The citrus-infused broth and aromatic herbs create a dish that feels both comforting and sophisticated, perfect for busy cooks seeking restaurant-quality results at home.
Ingredients
– Chicken thighs – 1.5 lbs
– Lemon juice – ¼ cup
– Olive oil – 2 tbsp
– Garlic cloves – 4
– Fresh thyme – 2 sprigs
– Chicken broth – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken thighs evenly with 1 tsp salt and ½ tsp black pepper.
3. Set pressure cooker to sauté mode and heat 2 tbsp olive oil until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 5 minutes until golden brown.
5. Flip chicken thighs and cook for 3 minutes until the other side develops color.
6. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
7. Pour in ¼ cup lemon juice and 1 cup chicken broth, scraping the bottom to deglaze.
8. Add 2 sprigs fresh thyme and secure the pressure cooker lid.
9. Cook on high pressure for 10 minutes, then allow natural pressure release for 5 minutes.
10. Carefully quick-release remaining pressure and remove the lid away from your face.
11. Transfer chicken to a serving platter using tongs.
12. Simmer the remaining liquid on sauté mode for 3-4 minutes until slightly reduced.
Lusciously tender chicken falls effortlessly from the bone, infused with bright citrus notes and earthy thyme. The reduced sauce clings beautifully to each piece, creating a glossy finish that elevates simple steamed rice or roasted vegetables into something extraordinary.
Easy Pressure Cooker Chicken Alfredo
Velvety and effortlessly sophisticated, this pressure cooker chicken Alfredo transforms a classic comfort dish into a weeknight masterpiece with minimal effort. Tender chicken and a luxuriously creamy sauce come together in minutes, offering restaurant-quality results from the convenience of your own kitchen.
Ingredients
Chicken breast – 1 lb
Fettuccine – 8 oz
Heavy cream – 1 cup
Parmesan cheese – ¾ cup, grated
Butter – 2 tbsp
Garlic – 2 cloves, minced
Chicken broth – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Season the chicken breast with ½ teaspoon of salt and ¼ teaspoon of black pepper.
2. Select the sauté function on your pressure cooker and melt the butter.
3. Add the minced garlic and sauté for 1 minute, or until fragrant.
4. Place the seasoned chicken breast in the cooker and sear for 2 minutes per side, until lightly browned.
5. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom for added flavor.
6. Break the fettuccine in half and layer it over the chicken, ensuring it is mostly submerged.
7. Secure the lid, set the pressure cooker to high pressure, and cook for 5 minutes.
8. Once cooking is complete, perform a quick pressure release carefully.
9. Remove the chicken breast and shred it using two forks, then return it to the pot.
10. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
11. Season with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper, stirring to combine.
12. Let the Alfredo sit for 2 minutes off heat to allow the sauce to thicken slightly.
Rich and indulgent, this dish boasts a luxuriously creamy texture that clings perfectly to each strand of pasta, with tender shreds of chicken throughout. For a gourmet touch, garnish with fresh parsley and a sprinkle of extra Parmesan, or serve alongside a crisp green salad to balance the richness.
Pressure Cooker BBQ Pulled Chicken
Delightfully tender and infused with smoky sweetness, this pressure cooker BBQ pulled chicken transforms humble ingredients into a crowd-pleasing masterpiece. Developed for busy weeknights yet elegant enough for gatherings, it delivers restaurant-quality flavor with minimal effort.
Ingredients
– Boneless, skinless chicken breasts – 2 lbs
– BBQ sauce – 1 cup
– Chicken broth – ½ cup
– Apple cider vinegar – 2 tbsp
– Brown sugar – 2 tbsp
– Paprika – 1 tsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Combine chicken broth, apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, salt, and black pepper in the pressure cooker insert, stirring until the sugar dissolves completely.
2. Add chicken breasts to the liquid, ensuring they are fully submerged; for optimal flavor penetration, arrange them in a single layer.
3. Secure the lid, set the pressure cooker to high pressure, and cook for 15 minutes, allowing natural pressure release for 10 minutes before quick-releasing any remaining pressure.
4. Carefully remove the chicken breasts using tongs and place them on a cutting board; reserve ¼ cup of the cooking liquid for later use.
5. Shred the chicken with two forks, discarding any gristle or fat, and transfer it to a medium bowl.
6. Stir in BBQ sauce and the reserved cooking liquid until the chicken is evenly coated; for a richer texture, let it sit for 5 minutes to absorb the flavors.
7. Serve immediately or warm it on the sauté setting for 2–3 minutes if needed, stirring occasionally to prevent sticking.
Outstandingly juicy with a perfect balance of tangy and sweet notes, this pulled chicken boasts a melt-in-your-mouth texture that pairs wonderfully with soft buns or crisp salads. For a creative twist, try it atop loaded nachos or folded into warm tortillas for an effortless fiesta.
Spicy Pressure Cooker Mexican Chicken
Nestled within the vibrant tapestry of Mexican cuisine, this pressure cooker chicken dish masterfully balances fiery heat with tender, succulent textures. Now, let’s dive into the recipe.
Ingredients
– Chicken thighs – 2 lbs
– Diced tomatoes – 1 (14.5 oz) can
– Chicken broth – 1 cup
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Salt – 1 tsp
– Olive oil – 1 tbsp
Instructions
1. Turn the pressure cooker to sauté mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Add 2 lbs chicken thighs skin-side down and sear for 4 minutes until golden brown, then flip and sear for another 3 minutes. (Tip: Avoid overcrowding the pot to ensure a proper sear.)
3. Pour in 1 cup chicken broth to deglaze the pot, scraping up any browned bits with a wooden spoon for 1 minute.
4. Add 1 can diced tomatoes, 2 tbsp chili powder, 1 tsp cumin, and 1 tsp salt, stirring to combine evenly.
5. Secure the lid, set the pressure cooker to high pressure, and cook for 15 minutes. (Tip: Allow a natural pressure release for 10 minutes after cooking to keep the chicken juicy.)
6. Carefully quick-release any remaining pressure, remove the lid, and shred the chicken directly in the pot using two forks for 2–3 minutes. (Tip: For deeper flavor, let the chicken rest in the sauce for 5 minutes before serving.)
Ultimate in both simplicity and depth, this chicken emerges fall-apart tender with a robust, smoky heat that lingers pleasantly. Serve it over cilantro-lime rice or stuffed into warm tortillas for a meal that’s effortlessly elegant yet wholly satisfying.
Savory Pressure Cooker Chicken and Rice
Perfectly tender and aromatic, this pressure cooker chicken and rice delivers comforting flavors with minimal effort, making it an ideal weeknight dinner that feels both sophisticated and satisfying. Combining succulent chicken thighs with fragrant jasmine rice, the dish emerges perfectly cooked under pressure, infused with garlic and herbs for a deeply savory experience. It’s a one-pot wonder that elegantly balances simplicity and richness, ready to delight any palate.
Ingredients
– Chicken thighs – 1 lb
– Jasmine rice – 1 cup
– Chicken broth – 1 ½ cups
– Garlic cloves – 2, minced
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Dried thyme – ½ tsp
Instructions
1. Turn the pressure cooker to sauté mode and heat 1 tbsp of olive oil until shimmering, about 2 minutes.
2. Pat 1 lb of chicken thighs dry with paper towels to ensure a golden sear, then season both sides with 1 tsp salt and ½ tsp black pepper.
3. Sear the chicken thighs skin-side down for 4–5 minutes until golden brown, then flip and cook for another 3 minutes; remove and set aside.
4. Add 2 minced garlic cloves to the pot and sauté for 30 seconds until fragrant, being careful not to burn it.
5. Pour in 1 ½ cups of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom for added flavor.
6. Stir in 1 cup of jasmine rice, ½ tsp dried thyme, and the seared chicken thighs, ensuring the rice is submerged in liquid.
7. Lock the lid, set the pressure cooker to high pressure for 8 minutes, and allow a natural pressure release for 10 minutes after cooking.
8. Carefully quick-release any remaining pressure, open the lid, and fluff the rice with a fork to separate grains.
A harmonious blend of textures awaits, with the chicken meltingly tender and the rice fluffy yet firm. The savory broth infuses every bite with depth, while hints of garlic and thyme elevate the simplicity. For a creative twist, top with a squeeze of fresh lemon juice or serve alongside a crisp green salad to contrast the richness.
Quick Pressure Cooker Chicken Noodle Soup
Gently simmering under pressure, this chicken noodle soup transforms humble ingredients into a soul-warming elixir that marries convenience with deep, restorative flavors. Perfect for brisk autumn evenings or whenever comfort calls, it delivers grandmother’s wisdom with modern efficiency, ready in minutes yet tasting like it simmered for hours.
Ingredients
– Olive oil – 1 tbsp
– Onion – 1, diced
– Carrots – 2, sliced
– Celery stalks – 2, sliced
– Chicken breast – 1 lb, cubed
– Chicken broth – 6 cups
– Egg noodles – 8 oz
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Select the sauté function on your pressure cooker and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks, sautéing for 4 minutes until slightly softened.
3. Stir in 1 lb cubed chicken breast and cook for 3 minutes until no longer pink on the outside.
4. Pour in 6 cups chicken broth, scraping the bottom to deglaze and prevent burning.
5. Secure the lid, set to high pressure, and cook for 5 minutes, allowing a natural release for 10 minutes afterward for tender chicken.
6. Carefully quick-release any remaining pressure and open the lid.
7. Add 8 oz egg noodles, 1 tsp salt, and ½ tsp black pepper, stirring to submerge.
8. Select sauté function again and simmer uncovered for 8 minutes, stirring occasionally, until noodles are al dente.
9. Stir in 2 tbsp chopped fresh parsley just before serving for a burst of freshness.
The broth emerges rich and golden, with tender chicken and perfectly cooked noodles that hold their shape, while the parsley adds a bright, herbaceous finish. Serve it piping hot with a crusty baguette for dipping, or garnish with a squeeze of lemon to elevate the savory notes, making each spoonful a cozy embrace.
Pressure Cooker Honey Garlic Chicken
Radiant and effortlessly sophisticated, this pressure cooker honey garlic chicken transforms humble ingredients into a restaurant-worthy dish with minimal effort. The magic of pressure cooking melds sweet honey and pungent garlic into a glossy, deeply flavorful sauce that clings perfectly to tender chicken thighs. Ready in mere minutes, it’s the ideal weeknight dinner that feels anything but ordinary.
Ingredients
– Boneless, skinless chicken thighs – 1.5 lbs
– Honey – ¼ cup
– Soy sauce – 3 tbsp
– Minced garlic – 4 cloves
– Chicken broth – ½ cup
– Cornstarch – 1 tbsp
– Water – 2 tbsp
Instructions
1. Place the chicken thighs in the pressure cooker insert.
2. In a small bowl, whisk together the honey, soy sauce, minced garlic, and chicken broth until fully combined.
3. Pour the honey-garlic mixture over the chicken, ensuring all pieces are coated.
4. Secure the lid on the pressure cooker and set to high pressure for 10 minutes.
5. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
6. Carefully remove the lid and transfer the chicken to a serving plate using tongs.
7. In a small bowl, create a slurry by mixing the cornstarch and water until smooth.
8. Set the pressure cooker to sauté mode and bring the sauce to a simmer.
9. Whisk the cornstarch slurry into the simmering sauce and cook for 2–3 minutes, stirring constantly, until thickened to a glaze consistency.
10. Pour the thickened honey garlic sauce over the chicken and serve immediately.
Note: The chicken emerges incredibly tender, practically falling apart with a gentle nudge of the fork, while the sauce strikes a perfect balance between sweet and savory with a subtle garlic kick. For a vibrant twist, garnish with sliced green onions and sesame seeds, or serve over steamed jasmine rice to soak up every last drop of the glossy glaze.
Pressure Cooker Creamy Tuscan Chicken
Fusing the rustic charm of Italian countryside cooking with modern convenience, this Pressure Cooker Creamy Tuscan Chicken delivers luxurious flavors in a fraction of the time. Imagine tender chicken bathed in a velvety sauce infused with sun-dried tomatoes and aromatic herbs, creating a dish that feels both indulgent and effortlessly sophisticated. Perfect for weeknight dinners that demand elegance without the lengthy preparation.
Ingredients
– Chicken thighs – 1.5 lbs
– Olive oil – 2 tbsp
– Garlic – 4 cloves
– Chicken broth – 1 cup
– Sun-dried tomatoes – ½ cup
– Heavy cream – ¾ cup
– Parmesan cheese – ¼ cup
– Spinach – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat chicken thighs dry with paper towels and season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
2. Select sauté function on pressure cooker and heat 2 tablespoons olive oil until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down and cook until golden brown, approximately 4 minutes per side, then remove and set aside.
4. Add 4 minced garlic cloves to the pot and sauté until fragrant, about 30 seconds, scraping up any browned bits from the bottom.
5. Pour in 1 cup chicken broth and use a wooden spoon to deglaze the pot completely, ensuring no bits remain stuck.
6. Add ½ cup sun-dried tomatoes and return chicken thighs to the pot, arranging them in a single layer.
7. Secure lid, set pressure cooker to high pressure, and cook for 8 minutes, then allow natural pressure release for 5 minutes before quick releasing remaining pressure.
8. Carefully remove chicken thighs and set aside, then select sauté function again.
9. Stir in ¾ cup heavy cream and ¼ cup grated Parmesan cheese until smoothly incorporated and slightly thickened, about 2 minutes.
10. Add 2 cups fresh spinach and remaining ½ teaspoon salt and ¼ teaspoon black pepper, stirring until spinach wilts, approximately 1 minute.
11. Return chicken to the pot and spoon sauce over the top to coat evenly.
Zesty and richly satisfying, the chicken emerges incredibly tender while the sauce boasts a perfect balance of creamy richness and tangy tomato notes. Serve over al dente pasta or creamy polenta to soak up every drop of the luxurious sauce, or accompany with crusty bread for a truly comforting meal that transports you straight to the Tuscan hills.
Pressure Cooker Teriyaki Chicken
Yearning for a dish that marries convenience with exquisite flavor? Our pressure cooker teriyaki chicken delivers tender, succulent poultry glazed in a glossy, sweet-savory sauce that transforms weeknight dinners into culinary celebrations. This streamlined approach preserves every nuance of traditional teriyaki while slashing cooking time dramatically.
Ingredients
– Chicken thighs – 1.5 lbs
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Rice vinegar – 2 tbsp
– Fresh ginger – 1 tbsp minced
– Garlic – 2 cloves minced
– Cornstarch – 1 tbsp
– Water – 2 tbsp
Instructions
1. Combine 1.5 lbs chicken thighs, ½ cup soy sauce, ¼ cup brown sugar, 2 tbsp rice vinegar, 1 tbsp minced ginger, and 2 minced garlic cloves in the pressure cooker insert.
2. Lock the lid and set the pressure cooker to high pressure for 12 minutes, allowing natural pressure release for 5 minutes before quick-releasing remaining pressure.
3. Carefully remove the chicken thighs using tongs and set aside on a cutting board.
4. Whisk together 1 tbsp cornstarch and 2 tbsp water in a small bowl until smooth to create a slurry.
5. Set the pressure cooker to sauté mode and bring the liquid to a simmer, then whisk in the cornstarch slurry.
6. Cook the sauce for 3-4 minutes, stirring constantly, until thickened to a glaze consistency that coats the back of a spoon.
7. Shred or chop the cooked chicken into bite-sized pieces using two forks.
8. Return the chicken to the pressure cooker and toss thoroughly with the teriyaki glaze until evenly coated.
Unbelievably tender chicken absorbs the complex teriyaki sauce, yielding a perfect balance of salty, sweet, and umami notes with a sticky glaze that clings to every piece. Serve over steamed jasmine rice with a sprinkle of sesame seeds and steamed broccoli for a complete meal that feels both elegant and comforting.
Pressure Cooker Chicken Tikka Masala
Just imagine tender chicken bathed in a rich, aromatic sauce—this pressure cooker chicken tikka masala delivers restaurant-quality flavor with remarkable ease. Effortlessly elegant, it’s perfect for a cozy weeknight or impressing dinner guests.
Ingredients
– Boneless, skinless chicken thighs – 1.5 lbs
– Plain yogurt – ½ cup
– Garam masala – 2 tbsp
– Tomato sauce – 1 cup
– Heavy cream – ½ cup
– Vegetable oil – 2 tbsp
– Onion – 1, finely chopped
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Salt – 1 tsp
Instructions
1. In a bowl, combine chicken thighs, yogurt, and 1 tbsp garam masala; marinate for 15 minutes at room temperature to enhance tenderness.
2. Select the sauté function on your pressure cooker; heat vegetable oil until shimmering, about 2 minutes.
3. Add finely chopped onion; sauté for 5 minutes until translucent, stirring occasionally to prevent burning.
4. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
5. Add marinated chicken; cook for 4 minutes, turning pieces to brown evenly on all sides.
6. Pour in tomato sauce and remaining 1 tbsp garam masala; stir to coat everything thoroughly.
7. Secure the lid; set to high pressure and cook for 10 minutes, allowing flavors to meld under pressure.
8. After cooking, perform a quick release by turning the valve; wait until pressure fully dissipates, about 3 minutes.
9. Open the lid; stir in heavy cream and salt, simmering on sauté mode for 2 minutes to thicken slightly—avoid boiling to prevent curdling.
10. Let rest for 5 minutes off heat for the sauce to achieve optimal consistency.
Exquisitely creamy with a balanced spice profile, the chicken remains succulent while the sauce clings beautifully to rice or naan. For a creative twist, serve it over roasted vegetables or as a filling for wraps, highlighting its versatile, comforting essence.
Hearty Pressure Cooker Chicken Stew
Savor the comforting embrace of a perfectly executed pressure cooker chicken stew, where tender poultry and robust vegetables meld into a deeply satisfying bowl of warmth. This elegant yet approachable dish transforms humble ingredients into a sophisticated meal that nourishes both body and soul, ideal for busy weeknights or cozy gatherings. With the magic of modern pressure cooking, you’ll achieve flavors that typically simmer for hours in a fraction of the time.
Ingredients
– Chicken thighs – 1.5 lbs
– Olive oil – 2 tbsp
– Onion – 1 cup, diced
– Carrots – 1 cup, sliced
– Potatoes – 2 cups, cubed
– Chicken broth – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
– Thyme – 1 tsp
Instructions
1. Select the sauté function on your pressure cooker and heat 2 tbsp olive oil until shimmering, about 2 minutes.
2. Pat 1.5 lbs chicken thighs completely dry with paper towels to ensure a golden sear.
3. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 5 minutes until deeply browned.
4. Flip chicken thighs and sear for another 4 minutes until the other side develops a rich crust.
5. Remove chicken from the pressure cooker and set aside on a clean plate.
6. Add 1 cup diced onion to the remaining oil and cook for 3 minutes until translucent.
7. Stir in 1 cup sliced carrots and 2 cups cubed potatoes, cooking for 2 minutes to lightly soften.
8. Pour in 4 cups chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
9. Return the seared chicken thighs to the pressure cooker along with any accumulated juices.
10. Season with 1 tsp salt, ½ tsp black pepper, and 1 tsp thyme, stirring gently to distribute evenly.
11. Secure the pressure cooker lid and set to high pressure for 15 minutes.
12. Once cooking completes, allow natural pressure release for 10 minutes before quick-releasing any remaining pressure.
13. Carefully remove the lid away from your face to avoid steam burns.
14. Let the stew rest for 5 minutes to allow flavors to meld before serving.
Keenly balanced and wonderfully hearty, this stew boasts fall-apart tender chicken swimming in a richly developed broth that clings perfectly to each vegetable. The potatoes break down slightly to naturally thicken the liquid, while the carrots retain a pleasant bite against the succulent poultry. For an elegant presentation, garnish with fresh parsley and serve alongside crusty artisanal bread to soak up every last drop of the savory jus.
Pressure Cooker Mediterranean Chicken
Lusciously tender and infused with the vibrant flavors of the Mediterranean, this pressure cooker chicken dish transforms humble ingredients into an elegant weeknight masterpiece. Aromatic herbs and briny olives mingle with juicy chicken, creating a meal that feels both rustic and refined. Perfectly suited for busy schedules, it delivers restaurant-quality results with minimal effort.
Ingredients
Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Garlic – 4 cloves
Kalamata olives – ½ cup
Lemon juice – 2 tbsp
Chicken broth – 1 cup
Dried oregano – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Set your pressure cooker to sauté mode and heat 2 tablespoons of olive oil until shimmering, about 2 minutes.
2. Pat 1.5 pounds of chicken thighs completely dry with paper towels to ensure a golden sear.
3. Season both sides of the chicken thighs evenly with 1 teaspoon of salt and ½ teaspoon of black pepper.
4. Carefully place the chicken thighs skin-side down in the hot oil and sear for 4 minutes without moving them.
5. Flip the chicken thighs and sear the other side for 3 minutes until golden brown.
6. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
7. Pour in 1 cup of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
8. Stir in ½ cup of Kalamata olives, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano.
9. Lock the pressure cooker lid in place and set to high pressure for 12 minutes.
10. Once cooking completes, allow natural pressure release for 10 minutes before quick-releasing any remaining pressure.
11. Transfer the chicken to a serving platter and tent loosely with foil to rest for 5 minutes.
12. If desired, simmer the remaining sauce on sauté mode for 3-5 minutes to reduce and thicken slightly.
A symphony of textures awaits—the chicken falls apart effortlessly while the olives provide bursts of salty richness. The bright acidity from the lemon cuts through the richness beautifully, making it ideal served over creamy polenta or alongside crusty bread to soak up every drop of the fragrant sauce.
Pressure Cooker Cajun Chicken Pasta
Nestled in the heart of comfort food, this pressure cooker Cajun chicken pasta delivers bold flavors with effortless elegance, transforming weeknight dinners into gourmet experiences. Perfectly al dente pasta and tender chicken meld harmoniously under the gentle pressure of modern cooking.
Ingredients
– Olive oil – 2 tbsp
– Boneless, skinless chicken breasts – 1 lb, cubed
– Cajun seasoning – 2 tbsp
– Garlic – 3 cloves, minced
– Chicken broth – 2 cups
– Heavy cream – 1 cup
– Penne pasta – 8 oz
– Parmesan cheese – ½ cup, grated
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Select the sauté function on your pressure cooker and heat olive oil until shimmering, about 2 minutes.
2. Add cubed chicken and Cajun seasoning, sautéing for 4–5 minutes until the chicken is lightly browned on all sides.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it for optimal flavor.
4. Pour in chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot to enhance the sauce.
5. Add penne pasta, ensuring it is fully submerged in the liquid for even cooking.
6. Secure the lid, set the pressure cooker to high pressure, and cook for 5 minutes once pressure is reached.
7. Allow natural pressure release for 5 minutes, then carefully perform a quick release for the remaining pressure.
8. Stir in heavy cream, grated Parmesan cheese, salt, and black pepper until the sauce is smooth and creamy.
9. Let the pasta sit for 2–3 minutes off heat to thicken slightly before serving.
Keenly balanced, the dish boasts a velvety sauce clinging to each pasta tube, with a spicy kick from the Cajun seasoning that lingers pleasantly. Serve it garnished with fresh parsley or a sprinkle of red pepper flakes for an extra layer of heat and color, making it ideal for cozy gatherings or a refined solo indulgence.
Pressure Cooker Chicken and Dumplings
Just as autumn’s crisp air begins to settle, there’s no comfort quite like a bowl of chicken and dumplings, effortlessly prepared in the pressure cooker for a meal that feels both rustic and refined. This version delivers tender poultry and fluffy dumplings in a fraction of the traditional time, making it perfect for a cozy weeknight dinner. Its rich, savory broth and delicate textures evoke the warmth of home-cooked nostalgia, yet with a modern efficiency that busy cooks will adore.
Ingredients
Chicken thighs – 1 lb
Chicken broth – 4 cups
All-purpose flour – 1 cup
Baking powder – 2 tsp
Salt – 1 tsp
Butter – 2 tbsp
Milk – ½ cup
Black pepper – ¼ tsp
Instructions
1. Place chicken thighs and chicken broth in the pressure cooker, ensuring the thighs are fully submerged.
2. Secure the lid and set the pressure cooker to high pressure for 15 minutes, allowing a natural release for 10 minutes after cooking to keep the chicken tender.
3. Carefully remove the lid once pressure has released, then use two forks to shred the chicken directly in the broth.
4. In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined to prevent lumps in the dumplings.
5. Cut in butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs for light, flaky dumplings.
6. Stir in milk and black pepper just until a soft dough forms, being careful not to overmix to avoid tough dumplings.
7. Drop tablespoon-sized portions of the dough into the simmering broth, spacing them evenly to allow for expansion.
8. Secure the lid again and cook on high pressure for 5 minutes, then perform a quick release to prevent the dumplings from becoming gummy.
9. Ladle the chicken and dumplings into bowls, ensuring each serving has both broth and dumplings.
Lusciously tender chicken mingles with pillowy-soft dumplings in a deeply flavorful broth that’s both hearty and soothing. For a creative twist, garnish with fresh parsley or a drizzle of cream to elevate its rustic charm, making it ideal for sharing on a cool evening.
Conclusion
Savor the convenience of these 30 pressure cooker chicken recipes—perfect for busy weeknights! We hope you find some new family favorites. Don’t forget to share which recipes you loved in the comments and pin this article to your Pinterest boards for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
