Steam curls up from the valve and your stomach starts talking back. That smell, its something else. You spot the float valve moving and you know the pressure cookers doing its thing.

Steam rising from pressure cooker valve — Steam rising from the pressure cooker valve

Sometimes you gotta wait more than you wanna, but that valve hiss when you hit quick release is like music. You remember the sealing rings snug in place, so no steam sneaks out before time.

By the time you lift the lid, you see that perfectly cooked chicken. Its juicy, tender, and you just know its gonna melt in your mouth. This ones totally worth the wait, trust me.

Why This Recipe Works Every Single Time

Using mayonnaise locks in moisture so your chicken stays juicy through cooking.
Parmesan cheese adds a rich, golden crust thats finger-licking good.
Garlic powder and seasoned salt bring flavor without any fuss.
The pressure cooker cooks chicken fast but gentle, so it doesnt dry out.
Both quick release and slow release options let you control how tender you want it.

All the Pieces for This Meal

1 pound boneless skinless chicken breasts - The main star here, gotta be fresh or fully thawed.
3 cup mayonnaise - This secret ingredient keeps your chicken juicy and adds creaminess.
2 cup shredded Parmesan cheese - Gives the chicken that golden, tasty crust youre craving.
1 teaspoon garlic powder - Adds mild garlicky flavor thats not overpowering.
1 teaspoon seasoned salt - Boosts the chickens natural flavor with a nice little kick.
2 teaspoon black pepper - Just enough spice to balance out the richness.
A good pressure cooker with a working sealing ring and float valve - kinda obvious but really important.
A baking dish to finish off the chicken in the oven, make sure it fits in your cooker or oven space.

Walking Through Every Single Move

First, you wanna preheat your oven to 375 degrees Fahrenheit so its nice and ready when your chickens cooked pressure cooker style.

Next up, grab a small bowl and mix mayonnaise, Parmesan cheese, garlic powder, seasoned salt, and black pepper. Its a simple combo but packs a punch.

Place your chicken breasts in a single layer in that baking dish. You want 'em sitting steady so their tops get coated evenly.

Spread the mayo mix all over each piece with a spoon or spatula. Dont be shy, cover every bit.

Now, about the pressure cooker part. Put the raw chicken in the cooker first if you want super tender, or you can bake after pressure cooking briefly, I like doing both for best texture. Seal the lid properly, check that sealing rings good and float valves down.

Pressure cook on high for 8 minutes. When done, you can go slow release to keep it tender or quick release for a faster meal.

After pressure cooking, slide that chicken in the oven to bake for 25 to 30 minutes until the top turns golden brown and looks delicious. Then let it rest for 5 minutes before diving in.

Golden baked chicken with parmesan crust

Smart Shortcuts for Busy Days

Use pre-shredded Parmesan to save grating time.
Mix your mayo seasoning blend ahead and stash in the fridge for next time.
Buy chicken breasts already trimmed to skip prep work.
After pressure cooking, you can broil instead of baking to get quicker crust.

Your First Taste After the Wait

You pick up a fork and cut into the chicken. The tender meat practically falls apart, its that soft. Then you notice the creamy, cheesy layer on top, golden and bubbly.

The seasoned salt and garlic hit your tongue first, then the subtle tang from the Parmesan kicks in. Its the kinda combo that makes you smile.

Every bite is juicy, rich, and light on the spices so it never feels heavy. You just wanna savor each mouthful knowing you nailed this dinner.

Keeping Leftovers Fresh and Ready

Pop any leftovers straight into an airtight container. That keeps flavors locked in and stops your chicken from drying out.

Refrigerate within two hours of cooking and try to eat leftovers in 3 days to keep it tasty and safe.

If you wanna store longer, freeze your chicken in freezer-safe bags, but be sure to squeeze out the air. When ready, thaw in the fridge and reheat gently to keep moisture.

Your Most Asked Questions Answered

Can I use chicken thighs instead of breasts? Heck yes. Just adjust pressure cook time by a couple minutes since thighs take a bit longer.
Whats the sealing ring for? It seals in steam so your pressure cooker builds pressure properly. Always check its clean and in good shape.
Quick release or slow release? Quick release gets you eating faster but might make chicken less tender. Slow release is gentler but takes longer.
Can I skip the oven step? You can but youll miss out on that golden crust. Broiling after pressure cooking is a quicker way too.
What if the float valve wont go down? Check if theres food stuck or if sealing ring is misaligned. Steam wont build if it stays up.
Is mayo really necessary? Its the secret to juicy chicken. You can try without but it might dry out more.