The pressure builds and you start counting down minutes until you eat. You spot the sealing ring snug on the cooker lid, ready to lock in all that flavor. There’s this excitement, a kinda hiss you’re about to hear when the valve lets go and the pressure really starts to build.
It’s funny how the anticipation makes you peek a little too early sometimes but you remember, patience is key here. That broth depth inside is soaking all those chicken juices and spices like nobody’s business. You’re basically moments away from a seriously tasty meal.
You feel that valve hiss finally and you know it’s time to do the quick release. Sometimes it’s a little noisy but hearing that tells you things cooked up just right. You get ready to open it up and see that melty cheese, bacon crisp, and all the yum together.
The Real Reasons You Will Love This Method
- It locks in flavors way better than regular cooking.
- Cooking time is chopped down so you get dinner faster.
- You barely make a mess, less cleanup to stress about.
- The chicken comes out super tender and juicy every time.
- It makes smoky, cheesy flavors pop like crazy.
- The sealed environment keeps everything moist, no drying out.
- Perfect for multitasking, you can prep other stuff while it cooks.
Try this method with other pressure cooker recipes like Creamy Garlic Shrimp and Rice Skillet or enhance your cooking with tips from our Creamy Garlic Butter Steak Pasta experience for more cozy meals.
Everything You Need Lined Up
- 7 slices of bacon, cut in half lengthwise
- 2 chicken breasts, about 1.5 lbs, room temp, patted dry, butterflied
- 1 tablespoon avocado oil
- ½ tablespoon adobo all purpose seasoning
- 1 teaspoon smoked paprika
- 4 oz freshly shredded Colby Jack cheese
- 4 tablespoon BBQ sauce, 1 tablespoon per chicken
- A couple tablespoon Pico de Gallo per chicken, use fresh or store bought
- 1 tablespoon sliced green onions
Make sure your chicken is butterflied and patted dry for faster cooking. The seasoning mix is gonna coat that bacon wrapped chicken perfectly. Avocado oil helps get a good crisp, without smoking up your kitchen. The cheese melts beautifully in the steamy cooker environment. Don’t forget your fresh Pico and green onions to top it off when it’s ready.
Walking Through Every Single Move
First, preheat your pressure cooker on the sauté mode just like you would grill heat. You want it medium heat vibes going on so the bacon doesn’t get crazy burnt.
Wrap each butterflied chicken breast with two halves of bacon. You might gotta secure it with toothpicks, no shame in that. It keeps everything tight while cooking.
Next, mix up your avocado oil, adobo, and smoked paprika in a bowl. This gets spread all over those bacon wrappies. Be sure every bit covered so the flavor sticks real good.
Place the chicken in the cooker pot. You might wanna do it in batches depending on your cooker size so the bacon stays crispy enough. Lock the lid with the sealing ring aligned tight.
Set the cooker on high pressure and cook for about 12 minutes. That’s enough time to get the chicken fully cooked and juicy inside. The pressure build and steam will soften bacon but keep it slightly crispy too.
When done, quick release the valve carefully. You’ll hear the hiss letting out steam – that’s the signal to open it carefully. Watch that steam escape, don’t get burned.
Right after, top each chicken breast with shredded colby jack cheese and drizzle the BBQ sauce on top. Close the lid and let it sit for a couple minutes. The residual heat melts the cheese into gooey perfection. Serve it with pico de gallo and sprinkle on those sliced green onions.
Valve Hacks You Need to Know
- If you want faster serving, use the quick release but do it slowly to avoid splatters.
- When the valve hiss sounds too wild, cover it with a kitchen towel just in case.
- If you want that bacon more crisp, brown it on sauté mode before sealing the lid.
- Reset the sealing ring to keep a good air-tight seal and make sure no steam escapes prematurely.
Don't forget to check out our Zesty Avocado Egg Salad Recipe for another quick and tasty meal option that also takes advantage of pressure cooker magic.
When You Finally Get to Eat
You remember that moment you slice into the chicken, bacon juicy and wrapped tight. Cheese still melty, oozing with spice and that smoky paprika smell filling your kitchen.
The Pico de Gallo on top cuts through the richness with freshness and zing. Green onions add the perfect pop of color and bite to each forkful.
With every bite, you get that tender chicken, crispy bacon edges, and creamy melted cheese. It’s like a party in your mouth that you’ve been waiting all day for.
Making It Last All Week Long
- Store leftover chicken in airtight containers and refrigerate within 2 hours.
- Reheat gently in the microwave or on stovetop to keep cheese from getting rubbery.
- Freeze in portions if you wanna save longer, just defrost slowly in fridge overnight.
- Use leftovers as filling for wraps or on salads to switch things up during the week.
Keeping the bacon wrapped chicken juicy is easy if you don’t overcook on reheat. Adding fresh pico again when serving leftover makes it feel new and fresh. You can kinda stretch your meals and enjoy that flavor punch anytime.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts? Yep, thighs work well too. Just adjust cooking time by a few minutes since thighs may take longer.
- Do I really need the sealing ring? Absolutely, that ring keeps the pressure tight so your chicken cooks perfectly juicy.
- What’s the best way to butterfly chicken breasts? Lay flat then slice horizontally almost through, then open it like a book. It helps cook chicken evenly.
- Can I make this without BBQ sauce? For sure, but BBQ adds a sweet tang that pairs great with smoky bacon. You can swap for your favorite sauce if needed.
- How do I stop bacon from getting soggy? Brown it first on sauté mode before adding chicken to cooker. That extra crisp helps a lot.
- What if I don’t wanna deal with quick release? You can do natural release but that adds about 10 more minutes to cook time. It’s safe just slower.
Explore more delicious recipes like Easy Chicken Caesar Pasta Salad or our Quick High Protein Greek Pasta Salad to complement your meal ideas and keep your dinner menu fresh and exciting.
Monterey Chicken Chili’s Copycat in Your Pressure Cooker
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 7 slices Bacon cut in half lengthwise
- 2 Chicken breasts about 1.5 lbs, room temp, patted dry, butterflied
- 1 tablespoon Avocado oil
- ½ tablespoon Adobo all purpose seasoning
- 1 teaspoon Smoked paprika
- 4 oz Freshly shredded Colby Jack cheese
- 4 tablespoon BBQ sauce 1 tablespoon per chicken
- A couple tablespoon Pico de Gallo per chicken, use fresh or store bought
- 1 tablespoon Green onions sliced
Instructions
Instructions
- Preheat your pressure cooker on the sauté mode on medium heat.
- Wrap each butterflied chicken breast with two halves of bacon. Secure with toothpicks if necessary.
- Mix avocado oil, adobo, and smoked paprika in a bowl. Spread over the bacon-wrapped chicken.
- Place the chicken in the cooker pot. Do in batches if necessary.
- Lock the lid with the sealing ring aligned tight. Set cooker on high pressure and cook for 12 minutes.
- Quick release the valve carefully. Watch steam escape.
- Top each chicken breast with shredded Colby Jack cheese and drizzle BBQ sauce. Close the lid and let sit for a couple of minutes.
- Serve it with pico de gallo and sprinkle sliced green onions on top.
