Easy Chicken Kiev Pressure Cooker Recipe
Quick and crispy pressure-cooked chicken Kiev stuffed with rich garlic butter and coated in crunchy golden panko breadcrumbs. A comfort meal that's ready in no time.
Equipment
- 1 Mixing bowl for butter mixture
Ingredients
Main ingredients
- 4 small boneless chicken breasts perfect for stuffing and quick cooking
- 6 tablespoons butter makes the inside so rich and melty
- 4 teaspoons fresh parsley chopped fine for flavor
- 1 clove garlic minced for punch
- 1 teaspoon lemon pepper seasoning for tangy zing
- 2 large eggs beaten for dipping
- 1 ½ cups panko breadcrumbs extra crunch
- ½ cup all-purpose flour first layer for coating
- 2 teaspoons salt to season just right
- oil for frying use high smoke point oil
Instructions
Instructions
- Pound the chicken breasts to about ½ inch thick using plastic wrap.
- Mix butter, parsley, garlic, and lemon pepper in a bowl. Shape into 4 logs and freeze for 10 minutes.
- Place each butter log in a chicken breast, fold and roll tightly. Secure with toothpicks if needed.
- Dredge each roll in flour, dip in egg, then coat in panko breadcrumbs. Press to stick.
- Heat oil in skillet over medium-high. Fry in batches for 6–8 minutes per side until golden.
- Transfer to paper towel-lined plate to drain excess oil.
- Let rest a few minutes before serving so the butter doesn’t leak when cut.
- Serve warm and enjoy the crispy crust and buttery filling.
Notes
For best texture, fry the chicken for golden crust; pressure cooker alone won’t crisp. Prep butter logs ahead and freeze to stop leaks. Reheat in oven to keep crust crispy.