The pot lid rattles and you know dinner is almost ready. You feel that little vibration and the scent starts creeping up into the kitchen air. That valve hiss when pressure builds is kinda the soundtrack of tonight's good eats.
You spot the bubbling broth depth underneath the chicken as you prepare the sealing ring just right. It’s this bit that seals the whole deal and gets all that flavor packed in fast. You remember days when dinner took forever and now this quick fix is your go-to.
The timer ticks down and you can’t help but peak through the pressure cooker timer every few seconds. The slow release after cooking makes you feel like you’re stealing a moment before that first bite. This recipe’s got you hooked and you’re thinking about making it again tomorrow.
Why This Recipe Works Every Single Time
- Simple ingredients that pack flavor. You only need three things and they combine super well. Check out related easy recipes like our Classic Crockpot Pierogi Casserole with Kielbasa for more simple meals.
- Pressure cooker does the heavy lifting. Chicken gets tender and juicy every single time.
- Butter and garlic are a classic combo. They coat the chicken in rich taste that you crave.
- Quick cook time means less waiting. You can have dinner in about 25 minutes total. For yummy sides, try making Crispy Mashed Potato Fries to add a crunchy contrast.
- Sealing ring locks in moisture perfectly. Keeps all the good juices inside instead of drying out chicken.
- It’s versatile with sides. Goes great with rice, veggies, or even crusty bread.
- No fancy steps or tools. Just chop, season, and pressure cook—easy! You might also enjoy simple Easy Marinated Cheese Appetizer for starters.
What Goes Into the Pot Today
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Salt to taste
- Pepper to taste
- A bit of broth or water for pressure cooker base (optional, depending on your model)
- Side idea: cooked rice or roasted veggies (not in pot but good to mention)
- Maybe a sprinkle of parsley for garnish (just for looks but it works real good)
Those 3 main ingredients gonna shine here. Chicken breasts need to be chopped into easy bite-size pieces so they cook quick and evenly. The butter brings that smooth richness and the garlic adds aroma that grabs your attention.
You season your chicken well with salt and pepper before it goes in. This kinda seasoning helps the meat taste tasty even without extra sauces. If your pressure cooker needs it, add a little broth or water just to hit the right broth depth for pressure cookers to work right.
Walking Through Every Single Move
- Season chicken bites with salt and pepper. This step gets those pieces tasting right from the start.
- Add 2 tablespoons of butter to your pan and melt over medium-high heat. You want it hot enough to sizzle but not burn.
- Lay the chicken in a single layer so each piece gets a good sear. Let it cook for about 5-6 minutes, flipping occasionally to brown all sides nice.
- Once chicken is golden and mostly cooked through, lower heat to medium.
- Add the remaining 2 tablespoons of butter with minced garlic into the pan on top of chicken. This step builds that flavor bomb.
- Keep stirring for 1-2 minutes so garlic doesn't burn but releases fragrance and coats chicken well.
- Transfer everything to your pressure cooker pot. Make sure you have a sealing ring on and a bit of liquid if your cooker needs it so pressure builds properly.
- Lock lid, set valve to sealing, and pressure cook for about 5 minutes. When it beeps, do a slow release to keep chicken juicy instead of drying out.
That’s it! You got perfectly tender garlic butter chicken bites ready to devour.
Smart Shortcuts for Busy Days
- Pre-mince garlic when you got a minute earlier in the week. Store in a small container so it’s ready to toss in fast.
- Buy pre-cut chicken if you’re in a rush and skip chopping steps altogether.
- Use frozen chicken bites just remember to add a couple extra minutes to cook time for pressure build.
- Cook extra chicken and keep in the fridge for quick reheats during the week. It reheats beautifully under a quick sear.
That First Bite Moment
You bite into a little piece and the buttery garlic hits your tongue full force. It’s kinda like comfort and excitement rolled in one. You might love pairing it with our Cheesy Kielbasa Hashbrown Casserole for a comforting meal.
Juicy chicken with a golden browned exterior makes every chew satisfying and rich. Garlic flavors linger sweetly without being overwhelming.
You notice how the butter keeps the chicken tender inside but crispy enough outside just from searing. It kinda surprises you how something so simple tastes this good.
The warmth and umami hit you like a little hug after a long day. You remember why you came back to this recipe again and again.
Making It Last All Week Long
- Refrigerate your cooked chicken in an airtight container. It’ll keep well for up to 4 days.
- Freeze leftovers in small portions for up to 3 months. Just thaw overnight in the fridge before reheating.
- Reheat gently in a skillet over medium heat to bring back the buttery crispness. Avoid microwaving if you want to keep texture.
- Make chicken salads or wraps using leftover bites for quick lunches or snacks.
What People Always Ask Me
- Can I use chicken thighs instead? Totally. Thighs are juicier and hold up well under pressure but might need a little less cook time.
- What if I forget to add broth? Some pressure cookers need some liquid to build pressure, so it’s better to add at least a little or the cooker won't seal right.
- How do I clean the sealing ring? It’s best to wash it with warm soapy water and dry completely to avoid smells or buildup that can mess with sealing.
- Can I double this recipe? Yup, just make sure your pressure cooker isn’t overfilled and you adjust cook time slightly for thicker batches.
- Is slow release really necessary? Yep, it keeps the chicken tender instead of suddenly drying it out when the pressure drops fast.
- Can I add veggies in the pot? You sure can but add them on top or after chicken cooks so they don’t get mushy. Quick-cooking veggies work best.
The 3-Ingredient Garlic Butter Chicken Bites I Can’t Stop Making
Equipment
- 1 Pressure cooker Any standard model
Ingredients
Main Ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into bite-size pieces
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- Salt to taste
- Pepper to taste
- Broth or water optional, depends on pressure cooker
- Parsley for garnish, optional
Instructions
Instructions
- Season chicken bites with salt and pepper.
- Add 2 tablespoons of butter to your pan and melt over medium-high heat.
- Lay chicken in single layer and sear 5–6 minutes, flipping to brown all sides.
- Lower heat to medium, then add remaining 2 tablespoons butter and minced garlic.
- Stir 1–2 minutes until garlic is fragrant and coats chicken.
- Transfer to pressure cooker with sealing ring and a bit of broth if needed. Lock lid and pressure cook for 5 minutes. Slow release.
