Garlic Parmesan Chicken Skewers: Pressure Cooker Style
Juicy, zesty, and garlic-butter blasted chicken skewers done fast in a pressure cooker for insanely tender bites topped with Parmesan and herbs.
Equipment
- 1 Mixing bowl Large, for marinating
- 1 Sauce pan for garlic butter
- 1 Skewers wooden or metal
Ingredients
Main ingredients
- 1.5 lb Chicken breasts or thighs cubed
- 3 tablespoon Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoon Lemon pepper seasoning no salt added
- 0.5 teaspoon Salt
- 0.25 cup Lemon juice fresh or bottled
- 6 tablespoon Butter
- 3 cloves Garlic minced
- 0.25 cup Parmesan cheese grated
- 2 teaspoon Lemon juice optional, for garlic butter
- 3 tablespoon Fresh parsley chopped
- 1 Lemon sliced, for garnish
Instructions
Instructions
- Mix olive oil, paprika, garlic powder, onion powder, lemon pepper, salt, and lemon juice in a bowl to make the marinade.
- Add cubed chicken, coat well, and marinate covered in the fridge for 30 minutes.
- Soak wooden skewers in water for 20-30 minutes if using.
- Prepare your pressure cooker by placing a trivet inside and adding 1 cup of water.
- Thread chicken onto skewers and arrange on the trivet in the pressure cooker.
- Seal the lid, set to high pressure, and cook for 7 minutes. Quick release when done.
- Meanwhile, melt butter in pan, add minced garlic and sauté 1-2 minutes. Stir in extra lemon juice if desired.
- Brush garlic butter over hot chicken skewers and sprinkle with Parmesan.
- Garnish with parsley and lemon slices, then serve.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat gently to maintain tenderness.