I love cooking chicken in my pressure cooker and I think this is the Best Pressure Cooker Chicken recipe! It takes only minutes and it’s so moist and full of flavor.
Best Pressure Cooker Chicken
I’m all about prepping chicken in advance for my week. I like cooking up a batch of 4 lbs of boneless, skinless chicken breast. Having the chicken prepped makes for easy meals throughout the week.
How to Make Pressure Cooker Chicken
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Now there are two ways I make pressure cooker chicken. One is having the chicken submerged in the liquid and the other option is placing the chicken on top of the trivet. Submerging the chicken method is great for shredding in enchiladas, etc; while cooking the chicken on the trivet creates a firmer chicken that can be sliced for salads, etc.
Place 1 cup of water in the base of the pressure cooker liner. Add 1 teaspoon of Caldo con Sabor de Pollo to the water and stir to combine.
For the chicken I pictured here, I used the trivet.
Add your trivet to the pressure cooker liner.
Place your lid on, and making sure it’s properly sealed. Then you’ll use your poultry/chicken setting and cook the chicken for 8 minutes.
Once the chicken is finished cooking, let it naturally release for 5 minutes, before using the end of a wooden spoon to slowly release the rest of the pressure.
How to Use Pressure Cooker Chicken
Oh, the possibilities are endless! There are so many ways I used prepped boneless, skinless chicken during the week. It’s great as a quick chicken and rice dish with your favorite sauce. Here are a few of the recipes I use it on:
- Creamy White Chicken Enchiladas
- Creamy Pesto Three Cheese Tortellini with Chicken
- BBQ Chicken Quesadilla with Frizzled Onions
- Creamy Pesto Sauce Chicken Lasagna Rollups with Garlic Basil Sauce
I typically make up at least one 4 lb batch a week for our family of five. It’s great to have it ready to use during the busy week.
This boneless, skinless chicken breast recipe is so moist and full of flavor and just takes minutes to cook in your pressure cooker!
- 4 lbs boneless, skinless chicken breast
- 1 cup water
- 1 tsp Caldo con Saber de Pollo
- 1 tsp garlic salt
- 1 tbsp Rotisserie Chicken Seasoning
- 1 tbsp Roasted Garlic and Herb Seasoning
- 1/4 tsp pepper
Add water and Caldo con Saber de Pollo to the pressure cooker liner. Stir to combine.
Place trivet in the base of the liner.
Place the pressure cooker lid on and seal properly according to directions.
Set to Poultry/Chicken setting for 8 minutes for 4 lbs of chicken. Adjust time for more and less.
Once the chicken is done cooking, allow it to naturally release for 5 minutes. Then use a wooden spoon handle to slowly release the rest of the pressure.
Serve hot or allow to cool 20-30 minutes before place in a sealed container in the refrigerator for later use.