The pressure builds and you start counting down minutes until you eat. You got that sealing ring locked into place, and your float valve is just waiting to pop up so you know it's cooking right. Every tick from the timer is like a little nudge, telling you your dinner is getting closer.
You notice the aroma of garlic and chicken simmering away, it sorta fills your kitchen and your stomach rumbles louder. The broth depth in the pot is just right, bubbling quietly, promising tender pulls of juicy chicken soon.
By the time you do a quick release and open the lid, the creamy sauce has thickened perfectly. You sense that silky fromage frais blended just right, coating those chicken breasts. Now you’re ready to dig in, and man, it tastes like you spent hours on it.
Why This Recipe Works Every Single Time
- Using the pressure cooker seals in flavor, so the chicken stays moist and tender.
- The combo of garlic and Dijon mustard gives a zesty punch that wakes up your taste buds fast.
- The fromage frais adds creamy texture without making it heavy or greasy.
- Cook time is spot on so chicken is cooked through but not dried out.
- Simple ingredients come together quickly for a fuss-free meal you can count on.
Your Simple Ingredient Checklist
- 4 boneless skinless chicken breasts — these are lean and great for quick cooking.
- 1 onion, finely chopped — adds sweetness and body to your broth.
- 3 garlic cloves, minced — garlic packs the savory punch you wanna taste.
- 200g low-fat plain fromage frais — makes the sauce creamy but keeps it light.
- 150ml chicken stock — the broth depth here creates a base that’s full of flavor.
- 1 teaspoon Dijon mustard — sharp and tangy, it lifts the whole dish.
- Low-calorie cooking spray — helps you brown chicken without extra grease.
- Salt and freshly ground black pepper, plus chopped parsley for garnish — finishing touches that make it pop.
The Full Pressure Cooker Journey
Start by spraying your frying pan with the low-cal spray and heating it over medium heat. Toss in the chopped onion and minced garlic. Cook them for about 5 minutes so they get soft and fragrant, but not browned.
Next, add your chicken breasts to the pan. Brown each side for 5 to 7 minutes until golden. The color helps lock in juices and flavor.
Pour in the chicken stock and stir in that teaspoon of Dijon mustard. This combo is where your broth depth really comes into its own. Bring this to a simmer before you move on.
Time to transfer everything to your pressure cooker if you didn’t do the browning there already. Close the lid, making sure your sealing ring is properly seated. Set the pressure cooker to cook on high for 15 minutes.
Once the timer’s up, do a quick release so you can open the lid without overcooking. You should see the float valve drop which means pressure’s off and you’re safe to open.
Remove the chicken and stir in your fromage frais to the broth to make it creamy. This step is what makes the sauce so velvety and luscious but still slimming world friendly.
Add salt and pepper to taste and then place the chicken back in the pot. Give everything a gentle stir to coat the chicken in the creamy sauce.
Serve immediately with a sprinkle of chopped fresh parsley. That’s your cue to dig in and enjoy.
Easy Tweaks That Make Life Simple
- If you wanna save time, brown chicken right in the pressure cooker using sauté mode. It works real good and saves you from extra pans.
- Use pre-minced garlic and pre-chopped onions from the store if you’re super rushed. It still tastes great, and you won't miss peeling heaps of garlic.
- Swap chicken stock with veggie stock for a different flavor or if you need a lighter option for broth depth. It keeps things fresh and tasty.
The Flavor Experience Waiting for You
This dish hits your nose first with that rich garlic scent and Dijon mustard’s tangy tease. The smell alone gets your mouth watering before the first bite.
When you dig in, your taste buds get wrapped up in that creamy fromage frais sauce. It’s smooth but light, coating the tender chicken perfectly so you get juicy bites every time.
The finish is herbaceous with that bit of fresh parsley adding brightness. It rounds out the meal so even though it’s simple, it feels special on your plate.
Your Leftover Strategy Guide
- Refrigerate leftovers within two hours of cooking. Use an airtight container to keep the chicken moist.
- You can freeze portions of this dish for up to 3 months. Just cool completely before freezing in meal-sized portions.
- When reheating, use a gentle heat setting or microwave with a lid to trap steam and keep the sauce from drying out.
- If sauce thickens too much in the fridge, stir in a splash of water or chicken stock before warming to get that creamy texture back.
The FAQ Section You Actually Need
- Can I use thighs instead of breasts? Absolutely. Thighs might cook a bit faster and stay juicy but adjust pressure cooker time by a couple minutes.
- Do I need to brown chicken first? You don’t gotta but browning adds flavor and texture which makes it tastier. It’s worth the effort if you got time.
- What if I don’t have fromage frais? You can swap it with low-fat Greek yogurt or low-fat cream cheese. Just don’t boil them once added or they might split.
- How do I know when it’s done? The float valve should drop after the quick release indicating pressure’s off. Chicken should be tender and pull apart easily but still moist.
- Can I make this spicy? Totally. Add chili flakes or a dash of hot sauce with your mustard for a kick.
- Is this suitable for meal prep? Heck yeah! It keeps well in the fridge and you can portion it out for lunches or dinners through the week.
Slimming World Creamy Garlic Chicken Pressure Cooker Recipe
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 4 Boneless skinless chicken breasts
- 1 Onion finely chopped
- 3 Garlic cloves minced
- 200 g Low-fat plain fromage frais
- 150 ml Chicken stock
- 1 teaspoon Dijon mustard
- Low-calorie cooking spray
- Salt and freshly ground black pepper to taste
- Chopped parsley for garnish
Instructions
Instructions
- Spray a frying pan with low-calorie cooking spray and heat over medium heat. Add the chopped onion and minced garlic and sauté for about 5 minutes until softened.
- Add chicken breasts to the pan and brown for 5–7 minutes on each side until golden.
- Pour in the chicken stock and stir in mustard. Bring to a simmer.
- Transfer mixture to the pressure cooker. Seal lid and set to high pressure for 15 minutes.
- Once cooked, perform a quick release to depressurize.
- Remove chicken breasts and stir fromage frais into broth until blended into a creamy sauce.
- Add salt and pepper to taste and return chicken to the sauce, stirring gently to coat.
- Serve hot with chopped parsley sprinkled on top.
