Herbed Chicken Breast with Carrot Purée and Brown Butter Pressure Cooker Style
A tender herb-seasoned chicken breast made perfectly juicy in the pressure cooker, served with creamy carrot purée and nutty brown butter.
Equipment
- 1 Pressure cooker with sauté function
- 1 Small pan for browning butter
Ingredients
Main ingredients
- 4 bone-in, skin-on chicken breasts
- ⅓ cup kosher or Himalayan sea salt for brining
- 3 tablespoons olive oil
- pepper to taste
- garlic powder to taste
- 4 sprigs fresh thyme leaves stripped and chopped, extra for garnish
- 2 tablespoons freshly chopped parsley
- 4 cups carrots peeled and sliced
- 2 cups chicken broth
- ½ cup plus 2 tablespoons butter divided
Instructions
Instructions
- Place chicken breasts in water with salt for a 30-minute brine. Rinse and pat dry.
- Season chicken with olive oil, pepper, garlic powder, thyme, and parsley.
- Heat pressure cooker on sauté. Sear chicken skin-side down for 4–5 minutes, then flip and sear 2 minutes.
- Remove chicken, add carrots and broth. Place chicken on top. Seal and cook under high pressure for 10 minutes.
- Slow release pressure. Check internal temp of chicken (165°F).
- Strain carrots, reserve broth. Blend carrots with ½ cup butter, salt and pepper until smooth.
- In small pan, melt 2 tablespoons of butter until golden brown and nutty smelling. Remove from heat.
- Spoon carrot purée onto plates, top with chicken and drizzle with brown butter.
- Garnish with parsley and thyme sprigs. Serve warm.
Notes
Leftovers can be refrigerated or frozen separately. Great for meal prep with veggies or rice. Brown butter adds complex richness, so drizzle just before serving.