Garlic Butter Chicken Pressure Cooker Recipe
This garlic butter chicken uses pressure cooking magic to deliver ultra-juicy, flavor-packed bites with zesty lemon and tender asparagus—all in under 40 minutes.
Equipment
- 1 Pressure cooker for high-pressure cooking
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts cut bite-sized
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon fresh ground pepper
- ½ cup unsalted butter softened
- 1 teaspoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 2 tablespoons lemon juice
- 1 tablespoon sriracha
- ½ cup low-sodium chicken broth
- 1 lb asparagus trimmed
- 1 tablespoon minced Italian parsley optional, for garnish
Instructions
Instructions
- Season the chicken pieces with salt, onion powder, garlic powder, and pepper to coat evenly.
- In a skillet over medium heat, melt 2 tablespoons of butter with olive oil. Brown the chicken for 6–8 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt the remaining butter, then add minced garlic and Italian seasoning. Sauté for 1–2 minutes.
- Return chicken to the pan and stir so the flavors coat all pieces.
- Add lemon juice and sriracha. Stir and let cook for 2 minutes.
- Transfer chicken mixture into pressure cooker. Add broth and asparagus. Lock lid and set to high pressure.
- When pressure is reached, cook for 5 minutes. Use quick release, then open lid and garnish with parsley. Serve hot.
Notes
Optional: Pair with Instant Pot quinoa or brown rice. Store leftovers in fridge for up to 3 days or freeze in portions.