The pressure builds and you start counting down minutes until you eat. You can almost sense the steam cues as the float valve pops up, telling you the pressure's building inside your cooker. It’s kinda like waiting for a little surprise, only this one ends with a crispy, tender chicken dinner.
You catch yourself sneaking glances at the clock, wondering when you’ll get that quick release moment. The wait feels longer when you know the pretzel crust is gonna be so dang good and the mustard cheddar sauce so creamy, but trust me, it’s totally worth it.
Natural release is gonna be your friend here, letting the chicken rest inside that warm cooker, finishing up perfectly tender. You’re basically nailing that balance between crunchy outside and juicy inside, all while using your pressure cooker to speed things up like a pro.
The Truth About Fast Tender Results
- Pressure cooking traps steam and heat fast, so your chicken cooks evenly without drying out.
- The float valve popping is your sign that pressure is steady, so don’t rush the natural release for juicy results.
- Quick release is great if you gotta eat fast, but can make crust less crispy – so be careful timing it right.
- Even though you brown the chicken first, pressure cooker locks in flavors and keeps pretzel crust from sogging up.
- Using a thickened cheese sauce right after pressure cooking adds creamy texture and extra yum without fuss.
For more ways to get tender chicken, check out our Classic Crockpot Pierogi Casserole with Kielbasa and explore different techniques for juicy results. You might also like Cheesy Hamburger Rice Casserole that showcases hearty comfort cooking.
Everything You Need Lined Up
- 2 boneless, skinless chicken breasts (about 8-10 oz each) – you want ‘em even sized to cook right.
- 4 oz salted pretzels – any kind you like, pretzel sticks, mini pretzels, or pretzel crisps.
- ¼ cup flour – this helps the breading stick real good.
- ½ teaspoon garlic powder and ½ teaspoon onion powder – for that yummy seasoned crust.
- Salt and pepper – gotta season to taste or ya won’t taste much at all.
- 1 egg – helps the pretzel crumbs hold tight to your chicken.
- Neutral oil for frying – vegetable or avocado work best ‘cause they handle heat well.
- 1 tablespoon butter, 1 tablespoon flour, 1 cup milk – for making that luscious mustard cheddar sauce.
- 1 tablespoon Dijon mustard and 8 oz shredded cheddar cheese – gives your sauce that finger-licking zing and smooth cheesy vibe.
Need some ideas for snacks or cheese-based starters? Don't miss our Easy Marinated Cheese Appetizer with Salami & Green Olives for a savory bite and our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels recipe perfect for cheesy indulgence.
How It All Comes Together Step by Step
First thing, you wanna butterfly those chicken breasts. This means slicing each one so you get 4 thinner pieces. Then you smack ‘em a bit between plastic wrap with a mallet until they even out in thickness.
Next, toss your pretzels in a food processor until you get fine crumbs with some little chunks here and there. When you’re done, set those crumbs in a dish ready for breading.
Get your flour mixed with garlic powder, onion powder, salt, and pepper in another shallow dish. In a small bowl beat your egg good.
Now, dredge each chicken piece in the flour mix first. Make sure it’s coated well. Then dip in the beaten egg, and last, press the pretzel crumbs onto the chicken real good so it sticks.
Heat your oil in a heavy skillet (cast iron works great) until it's about 350ºF. Fry the chicken pieces a few minutes on each side until they’re golden crusted and cooked through.
After frying, pop the chicken in your pressure cooker pot but don’t crowd 'em. Add a little water or broth for steam and lock that lid on. Wait for the float valve to rise and pressure build up.
Pressure cook for about 6 minutes, then do a natural release for 5 minutes before you do a quick release to finish. This keeps your chicken super tender but still crisp.
Time Savers That Actually Work
- Use pre-crushed pretzels or pretzel crumbs from the store to skip crushing time.
- Buy pre-shredded cheddar cheese so you can skip grating it yourself.
- Butterfly chicken breasts ahead of time and store in the fridge until you’re ready to cook.
- While chicken cooks, start your mustard cheddar sauce so it’s warm and ready when chicken’s done.
For quick meals that save time, you might enjoy Classic Crockpot Pierogi Casserole with Kielbasa, which is perfect for slow cooker fans looking to cut prep time. Also, check our Cheesy Hamburger Rice Casserole Recipe for a speedy hearty option.
The Flavor Experience Waiting for You
When you bite into this pretzel crusted chicken, you get that satisfying crunch that kinda surprises you. Those little salt crystals from the pretzels add a perfect pop every bite.
Inside, the chicken is tender and juicy ‘cause you slowed the pressure cooker with natural release, locking in moistness. It’s so dang comforting.
The mustard cheddar sauce brings this nice tangy and creamy balance, hugging each piece with cheesy goodness. You recall that warm meltiness that just feels like a hug on a plate.
Topping it off with fresh parsley adds a pop of color and fresh bite you didn’t even know you needed. This meal’s a winner for sure.
How to Store This for Later
After you’re done munching, let any leftovers cool down to room temp before storing. This helps keep the crust from getting too soggy.
For the fridge, pop chicken and sauce into separate airtight containers. They’ll keep good for about 3-4 days. Reheat gently so you don’t dry out the chicken.
If you wanna freeze, wrap chicken tightly in foil or freezer bags and freeze up to 2 months. Thaw overnight in the fridge before reheating. Sauce can be frozen too, just stir it well after warming.
The FAQ Section You Actually Need
- Can I use chicken thighs instead of breasts? Yeah, thighs work, but cook time might be a bit different since they’re fattier. Just watch your pressure cooker cues.
- What if my pretzel crust gets soggy? The secret is to do a quick fry before pressure cooking. It locks in crunch. Also, natural release helps avoid sogginess.
- Can I skip the mustard cheddar sauce? Absolutely, but it adds that signature tangy cheesy vibe that ups the whole meal experience.
- Do I have to butterfly the chicken? It helps the chicken cook evenly and stay juicy, but if you’re short on time you can skip it just note it might take a bit longer.
- How do I know when pressure cooker is done? The float valve will pop up when pressure builds and you’ll hear a nice steady hiss. The timer then tells you it’s cook time.
- Can I prep this recipe ahead? For sure. Prep your chicken with breading and sauce, then keep everything in the fridge until you’re ready to cook.
Pretzel Crusted ChickenDeborah Pressure Cooker Delight
Equipment
- 1 Mixing bowl for egg and flour dredging
- 1 Food processor for crushing pretzels
- 1 Pressure cooker for cooking chicken
- 1 Skillet for pan frying
- 1 Saucepan to make cheddar mustard sauce
Ingredients
Main ingredients
- 2 boneless, skinless chicken breasts about 8-10 oz each
- 4 oz salted pretzels crushed into crumbs
- ¼ cup flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 egg beaten
- Neutral oil for frying vegetable or avocado preferred
- 1 tablespoon butter
- 1 tablespoon flour for sauce
- 1 cup milk
- 1 tablespoon Dijon mustard
- 8 oz cheddar cheese shredded
- Fresh parsley for garnish
Instructions
Instructions
- Butterfly and flatten chicken breasts to equal thickness.
- Crush pretzels into fine crumbs; set aside in a shallow dish.
- Mix flour with garlic powder, onion powder, salt, and pepper in separate dish.
- Beat egg in a bowl. Dredge chicken in flour mix, then egg, then pretzel crumbs.
- Heat neutral oil in a skillet to 350ºF. Fry chicken until golden and cooked, about 3-4 min per side.
- Place fried chicken in pressure cooker with a bit of broth or water. Seal lid.
- Pressure cook on high for 6 minutes, natural release 5 minutes, then quick release.
- In saucepan, melt butter and stir in flour. Cook 1 min, whisk in milk, mustard, and cheddar.
- Cook sauce until melted and smooth. Season as needed.
- Top chicken with warm mustard cheddar sauce and garnish with parsley.
- Serve immediately while hot and crispy.
