The pressure builds and you start counting down minutes until you eat. You set the sealing ring just right and lock your lid in place. That little float valve pops up like a signal telling you the steam's working hard inside.
You hear the cooker humming and see the steam cues around the edges. It’s kinda like a little drama happening while you wait. You can't help but wonder if the broth depth inside is gonna be just enough to keep everything juicy.
Time stretches a bit, but when you remember that natural release step, you feel your mouth watering already. The countdown feels longer but you know it’s all gonna be worth it once you dig in.
Why Your Cooker Beats Every Other Pot
- It locks in flavor like no other pot can. The pressurized steam pushes all that garlic butter goodness right into each bite.
- You get ridiculously tender chicken fast even if it’s bite-sized pieces.
- The sealing ring keeps all the tasty steam locked in so nothing escapes and flavors stay bold.
- No babysitting a stove needed. Set it, forget it, then watch the float valve do its thing.
- The natural release method lets juices redistribute making every bite super moist and juicy, not dry at all.
Discover more about how natural release enhances tender cooking like in our Classic Crockpot Pierogi Casserole with Kielbasa recipe, which also benefits from slow, flavorful cooking.
Your Simple Ingredient Checklist
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- ½ teaspoon garlic powder
- 2 tablespoons cornstarch
- 1 tablespoon olive oil plus more as needed
- 4 tablespoons butter divided
- 4 cloves garlic minced
- 1 tablespoon chopped fresh parsley
Keep your spices simple. The garlic powder and fresh garlic are your flavor stars here. Cornstarch gives the chicken a nice little crust even though it’s cooked fast.
Butter plus olive oil create that perfect cookin’ duo for those tender chicken bites — butter gives you richness but olive oil keeps it from burnin’.
Don’t skimp on fresh parsley it adds a little brightness that cuts through the richness and makes you feel fancy.
Your Complete Cooking Timeline
First, cut your chicken into bite-sized pieces and season them well with salt, pepper, and garlic powder. Toss these in cornstarch so every bit gets a light coating.
Next, heat olive oil in a large skillet over medium-high heat. Fry chicken pieces in batches so they brown nicely without crowding. Flip ‘em every couple minutes till golden and cooked through.
Take the chicken out of the skillet and set aside while you start your sauce. Drop 2 tablespoons butter in the same pan and turn the heat down to medium. Once melted, add minced garlic and sauté quick like for just 30 seconds so it don’t burn but smells heavenly.
Time to bring your chicken back in and add rest of the butter. Stir everything so chicken bites soak up that garlicky butter goodness and heat through real good.
Now transfer your whole mix into your pressure cooker. Lock that lid with your sealing ring in place and make sure the float valve is down. Cook on high pressure for about 5 minutes. This gets those flavors all into the meat fast.
When time’s up, don’t rush—use natural release for about 5 minutes till the float valve drops. This keeps juices locked inside chicken making each bite juicy and tender. Sprinkle parsley over before serving and you’re good to dig in.
Smart Shortcuts for Busy Days
- Pre-cut your chicken and keep it in the fridge so when hunger hits you just pull it out and cook.
- Use pre-minced garlic from a jar if you’re short on time but fresh is best if you got a few extra minutes.
- Make extra butter-garlic sauce and stash it in the fridge. Reheat with chicken bites later for a quick second meal.
These tiny hacks help you get dinner ready quick without feeling like you gotta spend hours in the kitchen. When life’s hectic, your pressure cooker is your buddy.
Your First Taste After the Wait
You notice how that garlic butter sauce clings tight to each tender chicken bite. It’s rich and garlicky, but not overpowering. The chicken’s juicy and has that lovely crust from the cornstarch coating.
The warmth fills your mouth and you catch the subtle hint of fresh parsley that lifts the richness some. It’s kinda like a warm hug on a plate.
You might find yourself sneaking a few more bites than you planned, trust me on that. The flavors all blend so well together it keeps you comin’ back for more.
Making It Last All Week Long
- Store cooked chicken bites in an airtight container in the fridge for up to 4 days. The broth depth keeps the chicken moist even cold.
- Freeze individual portions wrapped tightly in plastic wrap then placed in freezer bags. Thaw overnight before reheating.
- Reheat on stovetop over low heat with a splash of water or broth so it doesn’t dry out.
- You can also microwave leftovers with a damp paper towel over the container to keep moisture while warming.
Planning ahead like this means you always got a quick, tasty meal ready at your fingertips. Just heat and enjoy without losing that fresh taste or juicy texture.
What People Always Ask Me
- Q: Can I use chicken thighs instead of breasts?
A: Heck yes you can. Thighs stay juicy and feel even more tender with this method. Just adjust cook time if pieces are bigger. - Q: What’s that float valve thing anyway?
A: It’s the little metal part that pops up when pressure builds. It’s your sign the cooker’s sealed and working. - Q: Why natural release instead of quick release?
A: Natural release lets juices settle and keeps chicken tender. Quick release can make it tough sometimes. - Q: Can I add veggies to this?
A: Definitely. Peppers, mushrooms, or green beans are all great. Add them in the last few minutes of cooking so they don’t overcook. - Q: Does cornstarch make it crispy?
A: Sorta. It gives a slight crust and helps the sauce stick better, but it’s not deep fried crisp. - Q: How do I know my sealing ring’s okay?
A: Check it every few cooks for cracks or damage. It’s gotta be flexible and snug so your pressure cooker seals right.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a hearty and easy dinner option, or try Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a savory snack. Don't miss the vibrant Easy Marinated Cheese Appetizer with Salami & Green Olives for a quick and tasty appetizer idea.
Garlic Butter Chicken Bites
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 boneless skinless chicken breasts large
- Salt and pepper to taste
- ½ teaspoon garlic powder
- 2 tablespoons cornstarch
- 1 tablespoon olive oil plus more as needed
- 4 tablespoons butter divided
- 4 cloves garlic minced
- 1 tablespoon chopped fresh parsley
Instructions
Instructions
- Cut chicken into bite-size pieces. Season with salt, pepper, and garlic powder. Toss with cornstarch until coated.
- Heat olive oil in skillet over medium-high. Cook chicken in batches until golden and cooked through, flipping every few minutes.
- Transfer chicken to plate. Reduce heat and melt 2 tablespoons butter in skillet. Add minced garlic and sauté briefly.
- Return chicken to skillet. Add remaining butter. Stir to coat in garlic butter sauce and heat through.
- Transfer mixture to pressure cooker. Lock lid, set sealing ring, and cook on high pressure for 5 minutes.
- Let pressure release naturally for 5 minutes. Carefully open lid once float valve drops.
- Sprinkle chopped parsley over chicken bites before serving.
