Garlic Parm Chicken & Potatoes Pressure Cooker Style
A cozy and delicious one-pot meal made in the pressure cooker with garlicky chicken, tender potatoes, and gooey mozzarella cheese on top. Perfect for busy nights.
Equipment
- 1 Pressure cooker Electric or stovetop
Ingredients
Main ingredients
- 1 pound chicken tenderloins cut into bite size pieces
- 1 pound baby potatoes halved
- 2 tablespoons oil divided use
- 1 ½ teaspoons paprika
- 1 ½ teaspoons poultry seasoning
- 1 teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic minced
- ½ cup garlic parmesan wing sauce
- 2 cups shredded mozzarella
Instructions
Instructions
- Toss halved baby potatoes with 1 tablespoon oil, 1 teaspoon paprika, 1 teaspoon poultry seasoning, and ½ teaspoon black pepper.
- Place seasoned potatoes evenly in the pressure cooker.
- In the same bowl, toss chicken pieces with remaining oil and spices.
- Add chicken on top of or beside potatoes in the cooker.
- Seal the pressure cooker and set to high pressure for 10 minutes.
- Once done, perform a quick release and open carefully.
- Add butter and minced garlic, stirring until butter is melted and garlic is fragrant.
- Pour in garlic parmesan wing sauce and stir to coat everything.
- Sprinkle shredded mozzarella on top, cover slightly, and let melt for about 5 minutes before serving.
Notes
Leftovers can be refrigerated for 3–4 days or frozen for longer storage. Reheat with a splash of broth or milk to retain moisture.