1-Pan, Creamy Garlic Herb Chicken Pressure Cooker Recipe
The creamy garlic herb chicken with tender, juicy chicken breasts cooked in one pan, brought to perfection in a pressure cooker.
Equipment
- 1 Pressure cooker with sauté mode
Ingredients
Main ingredients
- 4 Boneless, skinless chicken breasts lightly pounded, about 2 lbs
- Creole Cajun seasoning homemade or store-bought
- 2 tablespoons Olive oil for searing
- 1 tablespoon Unsalted butter
- 1 Shallot finely diced
- 10 cloves Garlic minced
- 1 cup Chicken stock or broth to build sauce’s base
- 1 tablespoon Fresh-squeezed lemon juice for brightness
- ½ teaspoon Garlic powder
- ½ teaspoon Red pepper flakes optional
- 1 tablespoon Dijon mustard
- 1 cup Heavy whipping cream
- 1 tablespoon Fresh tarragon roughly chopped
- 1 tablespoon Fresh parsley finely chopped
- ⅓ cup Freshly grated Parmesan cheese
Instructions
Instructions
- Season chicken breasts with Creole Cajun seasoning on both sides.
- Heat olive oil and butter in pressure cooker on sauté mode until shimmering. Add chicken, sear for 3-4 minutes each side until golden brown.
- Remove chicken and set aside. Cook shallot in the same pot for 2-3 minutes until soft. Add garlic and cook for 1 minute.
- Pour in chicken stock and lemon juice, scraping brown bits from the bottom. Stir in garlic powder and, if desired, red pepper flakes.
- Return chicken to the pot, spoon sauce over the top. Seal pressure cooker and cook on high pressure for 10 minutes.
- Let pressure cooker release naturally for 5 minutes, then quick release any remaining pressure.
- Open lid, stir in Dijon mustard, heavy cream, herbs, and Parmesan. Simmer on sauté to thicken sauce.
Notes
Serve warm and garnished with additional fresh herbs if desired. Excellent paired with mashed potatoes or rice.