Cowboy Butter Chicken Bites

Steam curls up from the valve and your stomach starts talking back. You notice the sealing ring snapping into place and the float valve pops up, telling you things are about to get real good in your kitchen. That hiss of steam escaping is kinda like your dinner whistle, just in pressure cooker style.

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Pressure cookers got way more going on than just speed. Y'all might not realize it but locking in flavors while keeping meat juicy is their deal. The broth depth inside helps everything stay moist and tender, kinda like a cozy little stew bath for your cowboy chicken.

You recall the last time you grilled chicken on skewers and how long it took to get that perfect sear. Using your pressure cooker first means chicken cooks through fast so when you hit the grill fuss is down and grill marks pop right up. Plus, the cowboy butter melts in so good it makes every bite feel like a campfire dinner.

What Makes Pressure Cooking Win Every Round

• Speedy cook times save your evening.
• Locks in juicy flavors you actually notice.
• Easy clean up 'cause you’re only usin’ one pot mostly.
• Consistent results even if you ain’t a pro chef.
• Broth depth keeps chicken moist and tender.
• Float valve and sealing ring work together to keep pressure safe.
• Steam cues tell you when pressure’s right without guesswork.

The Complete Shopping Rundown

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• 8 wooden skewers (make sure to soak ‘em for 30 minutes so they don’t catch fire on the grill)
• 2 boneless skinless chicken breasts (cut into 1-inch cubes for fast, even cooking)
• 1 tablespoon extra virgin olive oil (for coating that chicken just right)
• 1 teaspoon kosher salt (season it well)
• ½ teaspoon black pepper (adds a little kick)
• ½ cup cowboy butter, melted (this stuff is where the flavor party’s at)
• Fresh parsley, chopped for garnish (because a little green makes everything look better)
• The secret helper is your trusty pressure cooker itself, with a good sealing ring and clean float valve
• Grill or grill pan for finishing those pretty marks
• A bowl for tossing the chicken with olive oil and seasonings

The Exact Process From Start to Finish

1. First things first, soak your wooden skewers in water for 30 minutes. You don’t want ‘em burning on the grill when you get to that step.
2. Cut chicken into 1-inch chunks. Toss 'em in a bowl with olive oil, kosher salt, and black pepper so every bit’s coated.
3. Load your pressure cooker with about half a cup of water. The broth depth gotta be just enough to create steam but not drown the chicken later.
4. Place a trivet or steamer basket inside the cooker. Stack your chicken cubes on the skewers, then set ‘em on that trivet so they don’t sit in the liquid.
5. Seal your pressure cooker lid. Watch the float valve pop up, and listen for the valve hiss—it means steam’s doing its job.
6. Cook on high pressure for 4 minutes. Quick but enough to get chicken nearly done and so juicy your mouth waters.
7. Carefully release pressure following your cooker’s instructions. Remove skewers and preheat your grill or grill pan.
8. Grill skewers 4-5 minutes each side to get those awesome grill marks. Slather with melted cowboy butter and sprinkle parsley before serving. Your kitchen fills with that irresistible smell and you just know dinner’s ready.

Smart Shortcuts for Busy Days

• Use pre-cut chicken cubes from the store if you’re really tight on prep time.
• Buy ready-to-use cowboy butter or prep extra ahead and stash in fridge to brush on whenever.
• If you ain’t got grill time, finish the skewers under a broiler for that caramelized finish.
• Double up the recipe and freeze extra skewers uncooked. When you want ‘em later, thaw and pressure cook straight from freezer for a quick fix.

When You Finally Get to Eat

You pick up a skewer and notice how the cowboy butter glistens, inviting you in. The chicken’s juicy with a slight crisp from the grill, and each bite bursts with seasoned goodness.

That combination of tender meat with rich buttery notes kinda melts in your mouth like campfire comfort food. You recall how fast it came together but it tastes like you spent hours.

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The parsley garnish gives just enough fresh zing to cut through buttery richness. As you chew, you swear you hear the faint hiss of steam still whispering some flavor secrets.

Keeping Leftovers Fresh and Ready

• Wrap skewers in foil then store in an airtight container in the fridge for up to 3 days.
• If you got no room in fridge, freezer works great. Use freezer bags with air squeezed out and eat within 2 months.
• Reheating? Best done in a skillet with a little bit of butter or olive oil to keep things moist.
• A quick zap in the microwave works too but might dry chicken out, so cover with a damp paper towel for better results.

What People Always Ask Me

• Q Can I skip soaking wooden skewers?
  A Nah, soakin’ ‘em helps keep ‘em from burning on the grill. Worth the wait.
• Q My pressure cooker doesn’t have a float valve. Is it safe?
  A Most modern ones do, but if you don’t have one, follow manufacturer instructions carefully for sealed cooking.
• Q Can I use chicken thighs instead?
  A Heck yeah, thighs stay juicy and may even be better for grillin’.
• Q What’s the broth depth mean exactly?
  A It’s how much liquid you add to generate steam without drownin’ food. About ½ cup works well here.
• Q How do I know when pressure’s reached?
  A Watch the float valve pop or listen for that valve hiss. Those are your steam cues.
• Q Can I make this without a grill?
  A Totally, just finish the skewers in a hot grill pan or under the broiler for best results.

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Cowboy Butter Chicken Skewers Pressure Cooker Recipe

This quick and flavorful recipe combines pressure-cooked chicken skewers with rich cowboy butter and a final kiss from the grill, making dinner fast, moist, and delicious with minimal cleanup.

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Prep Time 10 minutes mins

Cook Time 11 minutes mins

Total Time 21 minutes mins

Cuisine Mediterranean

Servings 8 chicken skewers

Calories 209 kcal

Equipment

• 1 Pressure cooker with good sealing ring and float valve
• 1 Grill or grill pan
• 1 Mixing bowl for tossing chicken

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 for coating the chicken
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup cowboy butter melted
• fresh parsley chopped for garnish

Instructions

 

Instructions

• Soak wooden skewers in water for 30 minutes to prevent burning during grilling.
• Cut chicken into 1-inch pieces and toss in a bowl with olive oil, salt, and pepper to coat.
• Place ½ cup water in pressure cooker, insert trivet, and arrange skewered chicken on trivet.
• Seal lid and cook on high pressure for 4 minutes. Then quick release pressure as per instructions.
• Preheat grill or grill pan. Grill skewers for 4–5 minutes per side until grill marks appear.
• Brush grilled skewers with melted cowboy butter and sprinkle with chopped parsley before serving.

Notes

To reheat leftovers, use a skillet with a bit of butter or oil for best results.