Yogurt Marinated Chicken in Your Pressure Cooker
This tender and flavorful chicken dish is marinated in a creamy yogurt and spice mixture, then cooked to perfection in a pressure cooker for juicy, herby results every time.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker For cooking chicken
Ingredients
Main Ingredients
- 1 ½ cups plain whole milk yogurt creamy and thick
- 2 lemons zest one and juice both
- ¼ cup extra virgin olive oil for marinade
- 10 cloves garlic minced
- 2 teaspoons dried oregano
- 2 teaspoons dried mint
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet Spanish paprika
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon freshly ground black pepper
- Pinch kosher salt
- 1 whole chicken about 3 ½ to 4 pounds, cut into pieces
- kosher salt for seasoning chicken
- extra virgin olive oil for browning and finishing
- chopped parsley for garnish
Instructions
Instructions
- In a large bowl, whisk together yogurt, lemon zest and juice, olive oil, garlic, oregano, mint, cumin, coriander, paprika, nutmeg, black pepper, and a pinch of salt.
- Place chicken pieces in the bowl and coat well with marinade. Cover and refrigerate for at least 4 hours or overnight.
- Heat pressure cooker with a bit of olive oil, brown the chicken pieces briefly.
- Add a splash of broth or water, return chicken to pot, and seal with lid. Set to high pressure.
- Cook for 15 minutes at high pressure, then let pressure release naturally.
- Open cooker, garnish with chopped parsley and drizzle of olive oil, serve hot.
Notes
Serve with crusty bread or rice to soak up the delicious sauce. Leftovers store well and can be creatively repurposed into wraps, salads, or rice dishes.