You catch the smell through the steam vent and suddenly you are starving. That strong, buttery garlic aroma hits you just right. You spot the little bits of chicken sizzling and your mouth starts to water real quick.
It’s funny how something so simple can make you feel that way. Just three ingredients and a pressure cooker, but it’s all you wanna eat. You remember the last time you made these, how they turned out tender and juicy, each bite bursting with garlic butter goodness.
You notice the valve hiss as steam escapes and your kitchen fills up with that cozy smell. It’s like a signal telling you dinner is gonna be great tonight. No fuss, no mess, just tasty chicken bites you’ll wanna make again and again.
Why This Recipe Works Every Single Time
- The pressure cooker locks in moisture so your chicken stays super juicy.
- Simple seasoning means the garlic butter flavor really shines through.
- Quick cook time means you get dinner on the table fast, no waitin around.
- Butter adds creamy richness that balances the savory garlic perfectly.
- Minimal ingredients makes it hard to mess up, even if you’re kinda rushing.
What Goes Into the Pot Today
First thing up is 1 pound of boneless skinless chicken breasts. You cut these into bite-sized pieces so they cook evenly and quick.
The star here is 4 tablespoons of unsalted butter. It melts down to make that garlic buttery broth depth you can’t resist.
Then you got 4 cloves of garlic, minced fine so every bite packs that garlicky punch.
Don’t forget a little sprinkle of salt and black pepper for seasoning your chicken before it hits the pot.
Optional but handy is a sealing ring to keep your pressure cooker tight. It helps with that perfect pressure buildup.
This recipe sticks to basics but you totally can customize with a bit of parsley or chili flakes if you want some extra pop.
Your Complete Cooking Timeline
Step one you gotta season those chicken pieces with salt and pepper. This little step sets the flavor foundation.
Next, set your pressure cooker to the sauté mode, melt 2 tablespoons of butter till it starts to foam.
Add the chicken in and cook 'em until golden brown all over, about 6-8 minutes. You remember that sizzle sound when the chicken hits the butter? Yeah, that.
Once browned, add the rest 2 tablespoons of butter plus the minced garlic. Stir it all up so every bite gets coated.
Now close the lid, make sure the sealing ring is in place, and set your pressure valve to sealing. Pressure cook on high for just 5 minutes.
After that hear the valve hiss as it releases pressure naturally for about 10 minutes. This natural release helps keep the chicken tender and juicy.
Finally, do a slow release for any remaining pressure, open the lid carefully, and get ready to serve your garlic butter chicken bites hot and buttery.
Smart Shortcuts for Busy Days
- Use pre-minced garlic from the jar when you’re short on time. It’s not fresh but it works real good.
- Grab chicken that’s already cut into pieces at the store to skip chopping.
- Pressure cook in batches and freeze portions for days when you barely have time.
- Use the sauté function on your pressure cooker to do the browning and garlic step all in one pot, no extra pans.
When You Finally Get to Eat
You pick up a steaming bite coated in glossy garlic butter. The smell alone makes you wanna dig in.
The chicken is so tender it almost melts in your mouth. You notice the rich, buttery sauce clinging to each piece, making it feel hearty and indulgent.
Your taste buds get punched with garlic flavor that’s bold but not overpowering. It’s simple, satisfying, and the kinda meal that makes you wanna lick your plate clean.
Keeping Leftovers Fresh and Ready
First method is to cool the chicken bites completely before storing. Then place them in an airtight container and refrigerate. They keep good for 3-4 days, perfect for quick lunches.
If you wanna store longer, freeze the chicken in freezer-safe bags. Flatten the bags to save space and thaw overnight in the fridge before reheating.
Reheat in the pressure cooker or on the stove with a splash of water or broth to bring back that garlic butter broth depth without drying out.
What People Always Ask Me
- Can I use chicken thighs instead? Heck yeah, thighs work fantastic. They cook a bit faster and get really juicy.
- What if I don’t have a pressure cooker? You can do this in a skillet on the stove. Just brown the chicken and cook covered on medium-low till done.
- How do I know when the chicken’s done? Chicken is cooked when internal temp hits 165°F or when it’s no longer pink inside.
- Can I add veggies to this? Sure, toss in some sliced mushrooms or spinach after you do the garlic step for a quick add-in.
- Why natural release and not quick? Natural release helps keep juices locked in so chicken’s moist, quick release can dry it out.
- Can I swap butter for oil? Butter gives richness you don’t get with oil alone, but if you gotta use oil, make sure it’s a good one like olive oil.
The 3-Ingredient Garlic Butter Chicken Bites I Can’t Stop Making
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- salt to taste
- black pepper to taste
Instructions
Cooking Steps
- Season chicken pieces with salt and pepper.
- Set pressure cooker to sauté mode and melt 2 tablespoons butter until foaming.
- Add chicken and cook until golden brown on all sides, about 6–8 minutes.
- Add remaining 2 tablespoons butter and garlic. Stir to coat chicken.
- Seal the lid, ensure the ring is in place, and pressure cook on high for 5 minutes.
- Let pressure release naturally for 10 minutes before slow-releasing any remaining pressure and opening the lid carefully.
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