Strawberry Basil Chicken Pressure Cooker Recipe
This sweet and savory Strawberry Basil Chicken is made in the pressure cooker for an ultra-quick and juicy dinner. Moist chicken infused with garlic, lemon, and herbs topped with a fresh strawberry basil mix—all done in under 25 minutes!
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1.5 pounds boneless, skinless chicken breasts about 4 breasts
- 2 tablespoons olive oil for marinade
- 1 tablespoon distilled white vinegar or lemon juice optional
- 2 cloves garlic minced
- ¼ teaspoon kosher salt and pepper
- 1 cup strawberries chopped small
- ¾ cup mozzarella cheese cubed
- 2 teaspoons olive oil for topping
- 2 tablespoons basil chopped
- kosher salt and black pepper to taste
Instructions
Instructions
- First, mix 2 tablespoons olive oil, vinegar (or lemon juice), minced garlic, and a quarter teaspoon each of salt and pepper in a small bowl. This marinade adds punch.
- Coat your chicken breasts with this mix in your pressure cooker pot. Make sure every piece gets some love.
- Lock the lid in place and make sure your sealing ring sits right. Set your cooker to high pressure.
- Wait for the valve hiss to let you know pressure’s built up. Then cook for about 8 minutes—dang fast, right?
- After cooking, go for a natural release for 5 minutes to let the pressure ease gently.
- Do a quick release for any leftover pressure once that’s done so you can open the lid safely.
- While the chicken cooks, toss strawberries, mozzarella, olive oil, and basil in a bowl with some salt and pepper. This topping’s fresh and bright.
- When the lid’s off, spoon that strawberry basil mix over your chicken and let it sit for 2 minutes so flavors settle. Then dig in!
Notes
For best flavor, marinate the chicken at least 1 hour ahead. If prepping for later, keep the strawberry mixture chilled and add basil right before serving. Leftovers store well!