The pot lid rattles and you know dinner is almost ready. You catch a whiff of that buttery, garlicky smell that makes your mouth water. The valve hiss signals those chicken pieces are about to be perfectly tender and juicy.
You remember the last time you grilled these skewers outside, how the grill marks were just right but the timing was a fuss. Now, with your pressure cooker, you got the same flavors without the sweat or smoke. Kinda like the best part of summer grilling, all cozy inside.
Every time the lid rattles, you feel a little more excited. Soon you’ll be brushing on that cowboy butter while the skewers sizzle. You spot the fresh parsley ready to sprinkle on top, making everything look fresh and inviting. Yeah, dinner's almost in your hands.
The Real Reasons You Will Love This Method
- Way faster than waiting on the grill outside.
- Chicken stays juicy and tender with the sealed-in steam.
- Less mess with no flare-ups or smoke.
- Countertop cooking, so no worrying about weather.
- Uses the sealing ring to lock in flavors real good.
- Quick release means you can’t wait to eat, no long waits.
- Perfect for weekday dinners when you’re short on time.
What Goes Into the Pot Today
- 8 wooden skewers soaked in water for 30 minutes so they don’t burn in the cooker.
- 2 boneless skinless chicken breasts cut into 1-inch cubes, just right for skewers and cooking through quickly.
- 1 tablespoon extra virgin olive oil for tossing with chicken so it doesn’t stick and adds flavor.
- 1 teaspoon kosher salt to bring out the chicken’s natural taste.
- ½ teaspoon black pepper for a little kick but not overpowering.
- ½ cup cowboy butter melted, this stuff is packed with garlic, herbs, and a rich buttery punch.
- Fresh parsley chopped for garnish, adds color and freshness right before you serve.
- A bit of water in the pot to create steam, you gotta have it for pressure cooker work.
The Full Pressure Cooker Journey
- First, soak your wooden skewers in water for 30 minutes so they won’t catch fire inside your cooker.
- Cut your chicken breasts into 1-inch cubes. Toss them in a bowl with the olive oil, kosher salt, and black pepper until all bits are coated.
- Thread the chicken cubes onto the soaked skewers, packing them just right so they stay on during cooking.
- Pour about a cup of water into the bottom of your pressure cooker pot. Place a trivet or steamer basket inside so the skewers don’t sit in water.
- Lay the chicken skewers on the trivet. Close the lid, make sure the sealing ring is properly in place, then set the valve to sealing.
- Set your cooker to high pressure and cook for 5 minutes. You’ll hear that familiar valve hiss when it reaches pressure.
- When done, do a quick release of the pressure to avoid overcooking. Once safe, open the lid carefully away from your face.
- Brush the skewers with your melted cowboy butter while still hot, sprinkle with fresh parsley, then get ready to dig in.
Quick Tricks That Save Your Time
- Soak more skewers at once so you always got some ready for the next batch.
- Cut your chicken into same-size cubes to make sure everything cooks evenly, no guesswork.
- Keep your cowboy butter melted in a little bowl near the cooker for easy brushing right when it’s done.
Your First Taste After the Wait
When you take that first bite, you catch the buttery garlic hit right away. It’s rich and comforting. The chicken is so tender you barely gotta chew.
You get smoky hints even without the grill smoke, thanks to the butter and seasoning. The pepper gives just enough zip that keeps things exciting.
The fresh parsley adds a clean, herbal note that makes your taste buds sing. It kinda balances out all that buttery goodness perfectly.
You feel proud and cozy knowing this whole tasty meal came from your pressure cooker with minimal fuss.
Making It Last All Week Long
- Refrigerate your cooled skewers in an airtight container for up to 3 days, just reheat in microwave or skillet until warm.
- Freeze leftover skewers individually wrapped in foil or plastic wrap. They keep well for up to a month. Thaw overnight in fridge before reheating.
- Meal prep by storing the chicken cubes without skewers too. Keep sauce separate and toss together fresh when it’s time to eat.
Your Most Asked Questions Answered
- Can I use metal skewers? You sure can but watch out for hot handles. Wooden need soaking so they don’t burn, metal’s ready to go.
- What if my skewers don’t fit in the pot? Cut the skewers shorter to fit or lay them diagonally so they don’t hit the lid.
- Should I use natural release? Not really here. Quick release stops overcooking and keeps chicken juicy.
- Can I add veggies? Definitely try bell peppers or onions threaded with the chicken. Just keep timing same, veggies cook fast.
- Why is my chicken dry sometimes? Might be overcooked or pressure too high. Make sure sealing ring fits tight and don’t forget quick release.
- Can you use frozen chicken? It’s possible but needs longer cook time and careful checking. Best to thaw before starting for even results.
Cowboy Butter Chicken Skewers Pressure Cooker Style
These Cowboy Butter Chicken Skewers are quickly cooked in the pressure cooker, staying juicy and full of bold herb-butter flavor. Fast, mess-free, and weeknight friendly!
Equipment
- 1 Mixing bowl for tossing chicken with seasoning
- 1 Pressure cooker for cooking the skewers
- 1 Trivet or steamer basket to keep skewers above the water
Ingredients
Main ingredients
- 8 wooden skewers soaked in water for 30 minutes
- 2 boneless skinless chicken breasts cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup cowboy butter melted
- fresh parsley chopped, for garnish
Instructions
Instructions
- Soak your wooden skewers in water for 30 minutes so they won’t catch fire inside the cooker.
- Cut chicken breasts into 1-inch cubes. Toss with olive oil, kosher salt, and black pepper until coated.
- Thread chicken cubes onto soaked skewers, leaving some space between each piece.
- Pour water into bottom of pressure cooker. Place a trivet inside to keep skewers above the water.
- Lay skewers on trivet, close lid, set valve to sealing. Cook at high pressure for 5 minutes.
- Quick release pressure. Carefully open lid away from face.
- Brush skewers with melted cowboy butter, sprinkle with chopped parsley, and serve hot.
Notes
To save time, soak extra skewers in advance. Keep melted cowboy butter on hand near cooking station for last-minute brushing.
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