Garlic Parmesan Chicken Meatloaf in the Pressure Cooker
Juicy ground chicken mixed with garlic, herbs, and Parmesan, then cooked in the pressure cooker for a flavorful twist on classic meatloaf.
Equipment
- 1 Pressure Cooker
- 1 Trivet
- 1 Loaf Pan
Ingredients
Main ingredients
- 1 ½ pounds ground chicken
- ¾ cup Italian breadcrumbs or plain breadcrumbs if you prefer
- ½ cup grated Parmesan cheese to add that savory hit
- ⅓ cup minced yellow onion for a gentle sweetness
- 4 cloves minced garlic gotta have that punch
- 1 large egg to hold everything together
- ¼ cup whole milk to keep it moist
- 3 tablespoons chopped parsley for fresh herby notes
- 1 teaspoon salt
- ½ teaspoon black pepper to add just the right kick
- ½ cup shredded Parmesan cheese for topping or extra cheesy love
Instructions
Instructions
- Mix all your ingredients in a big bowl. Use your hands or a spoon to combine until it holds together.
- Shape the mixture into a loaf and place it in the loaf pan.
- Pour a cup of water or broth into the pressure cooker pot and place a trivet inside.
- Put the loaf pan on the trivet, close the lid, and set valve to sealing. Set high pressure for 25 minutes.
- Use a quick release when done. Carefully remove the loaf.
- For a golden-brown finish, broil the loaf for a few minutes.
- Let the loaf rest for 5 minutes before slicing and serving.
Notes
Serve warm with your choice of side dish. Leftovers can be stored in the fridge for up to 3 days.