Garlic Parmesan Chicken Meatloaf - A Pressure Cooker Delight
This pressure-cooked chicken meatloaf is tender, juicy, and packed with garlic, Parmesan, and fresh herbs. A quick, flavorful twist on the classic meatloaf!
Equipment
- 1 Pressure cooker with trivet
Ingredients
Main ingredients
- 1 ½ pounds ground chicken
- ¾ cup Italian breadcrumbs or plain
- ½ cup grated Parmesan cheese
- ⅓ cup minced yellow onion
- 4 cloves minced garlic fresh
- 1 large egg
- ¼ cup whole milk
- 3 tablespoons chopped parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded Parmesan cheese for topping
Instructions
Instructions
- Prep your pressure cooker: insert sealing ring, clean float valve, add 1 cup water to the pot.
- Mix all meatloaf ingredients in a bowl: ground chicken, breadcrumbs, Parmesan, onion, garlic, egg, milk, parsley, salt, and pepper. Don’t overwork.
- Shape into a loaf and place on trivet or heat-safe dish inside the cooker to stay above water line.
- Seal lid, ensure float valve is down. Cook on high pressure for 25 minutes. Wait for float valve to pop up.
- Quick release pressure after cook time. Open only when float valve drops. Use thermometer to check 165°F.
- Optional: Transfer to baking sheet, broil a few minutes for golden crust. Rest before slicing.
Notes
Wrap leftovers tightly for storage. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently in microwave or oven.