Steam curls up from the valve and your stomach starts talking back. You catch that smell right away, that garlic parm kinda tease that makes you wanna dive in. It works real good when the chicken and potatoes get all cozy together under that cheesy blanket.
You notice the pressure cooker starts to sing its own song, pressure build goes kinda quick with all the buttery garlic in there. Then you just gotta wait, but dang, the wait feels short when you remember what tasty meal you're about to get.
When the valve gives its steam cue, quick release gets you closer to the good part. You lift the lid and that aroma hits you just right, warm and inviting. You feel that this Garlic Parm Chicken & Potatoes dish is gonna be one you want again and again.
Why Your Cooker Beats Every Other Pot
- It locks in flavors real tight, makin the broth depth get all rich and deep. Try using your Balsamic Chicken recipe for a different but equally tasty flavor.
- Cook times get way shorter so you spend less time waitin and more time eatin. See how quick recipes like The Ultimate Quinoa Instant Pot Cooking Guide make dinner prep a breeze.
- You can slow release or quick release based on how much patience you got that day.
- The sealed pressure keeps moisture in, so chicken stays juicy and potatoes get nice and tender.
- Cleanup’s a breeze compared to a whole bunch of pans.
- You get a one-and-done pot that handles your meat and sides together.
- It’s perfect for those busy city nights when you want dinner fast but tasty.
What Goes Into the Pot Today
- 1 pound chicken tenderloins, cut into bite size pieces for easy eatin.
- 1 pound baby potatoes, halved so they cook nice and even.
- 2 tablespoons oil to give everything a good coat for roastin and browning.
- 1 ½ teaspoons paprika bringin that smoky touch.
- 1 ½ teaspoons poultry seasoning adds a herby twist that’s just right.
- 1 teaspoon black pepper for a little kick you notice but don’t overpower.
- 2 tablespoons butter cuz everything's better with butter, right?
- 2 garlic cloves minced to make it garlicky and dang delicious.
- ½ cup garlic parmesan wing sauce adds that cheesy, tangy goodness.
- 2 cups shredded mozzarella to melt all gooey on top.
You remember, this mix of spices and sauces all come together to make your pressure cooker do the heavy liftin. The chicken gets flavorful, potatoes soak up all that yumminess, and cheese finishes it off with that perfect gooeyness.
The Full Pressure Cooker Journey
First, toss those halved baby potatoes with 1 tablespoon oil, 1 teaspoon paprika, 1 teaspoon poultry seasoning, and ½ teaspoon black pepper. This simple coating makes a big difference on flavor. For a cozy meal, pair this with garlic mushroom pasta for extra comfort.
Place the potatoes in the pressure cooker, spread out so they cook evenly. In the same bowl, toss the chicken pieces with the rest of the oil and spices. Arrange the chicken top of potatoes or to the side if your cooker is roomy.
Seal up that cooker and set the pressure. You’ll want about 10 minutes at high pressure for tender, juicy chicken and perfectly soft potatoes. The pressure build happens pretty quick, so stay close!
Once time's up, do a quick release to get steam out fast and open that lid carefully. Butter and minced garlic go in the pot now. Stir it around as the butter melts and garlic gets fragrant.
Next, pour in the garlic parmesan wing sauce. Stir to coat everything real good. The sauce brings that cheesy and tangy layer we all love.
Sprinkle shredded mozzarella on top. Then close the lid just slightly or cover the pot to melt cheese with residual heat. Give it about 5 minutes to get all melty and bubbly.
You’re almost done. Scoop out a plate and notice those rich flavors in every bite. The potatoes aren’t mushy, chicken is tender, and cheese is just right — dang good!
Serve it hot and watch everyone go back for seconds.
Valve Hacks You Need to Know
- If you got time, slow release lets the flavors settle and keeps meat juicy. It’s perfect for when you’re multitasking.
- Quick release works wonders for when hunger is loud and you need food right now. Just make sure you’re careful with the steam.
- For extra flavor boost, after quick release, toss in the butter and garlic before adding sauce. This way those aromatics get a little steam warmth and punch.
These little valve tricks help you make the most of your pressure cooker without stress. You’ll get reliable results every single time.
The Flavor Experience Waiting for You
You bite into the chicken and it kinda melts in your mouth with that garlicky parmesan taste. The spices coat the meat without shouting, just a nice background hum.
The potatoes soak in all that broth depth and get tender but still hold a bit of a bite. The cheesy mozzarella on top adds that gooey, satisfying finish that makes you wanna keep going.
Altogether, it’s this perfect balance of creamy, savory, and tangy that sticks with you. Every forkful brings a bit of comfort y'all can savor any day of the week.
Making It Last All Week Long
Leftovers? No worries. Dump any extras into an airtight container and store in the fridge. It stays good for about 3 to 4 days if you eat it within that window.
For longer trips, you can freeze portions in freezer-safe bags or containers. Just make sure to cool it before freezing to keep that cheese from gettin weird.
When reheating, microwave or stovetop works fine. Add a splash of broth or milk to keep things moist.
If you wanna save time, pack single servings into lunch containers. It makes weekday meals super easy with minimal work.
Your Most Asked Questions Answered
- Can I use regular chicken breasts instead of tenderloins? Yep! Just cut ‘em into even bite-sized pieces so they cook the same. Timing stays close.
- What if I don’t have garlic parmesan wing sauce? You can mix mayo, parmesan, garlic powder, and a splash of hot sauce. It ain’t exact but works real good.
- How do I keep potatoes from gettin mushy? Halving baby potatoes is key, but also don’t overcook. Watch your pressure time and maybe use slow release sometimes.
- Can I skip the cheese? Sure, though it makes the dish extra special. Try sprinkling parmesan or a little shredded cheddar if mozzarella ain’t your fav.
- What if my pressure cooker is small? You might gotta cook in batches or cut down portions a bit to fit everything comfortably.
- Is it okay to add veggies? Totally. Throw in some green beans or chopped carrots after pressure cookin and use steam to soften them a few minutes before finishing.
Garlic Parm Chicken & Potatoes Pressure Cooker Style
Equipment
- 1 Pressure cooker Electric or stovetop
Ingredients
Main ingredients
- 1 pound chicken tenderloins cut into bite size pieces
- 1 pound baby potatoes halved
- 2 tablespoons oil divided use
- 1 ½ teaspoons paprika
- 1 ½ teaspoons poultry seasoning
- 1 teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic minced
- ½ cup garlic parmesan wing sauce
- 2 cups shredded mozzarella
Instructions
Instructions
- Toss halved baby potatoes with 1 tablespoon oil, 1 teaspoon paprika, 1 teaspoon poultry seasoning, and ½ teaspoon black pepper.
- Place seasoned potatoes evenly in the pressure cooker.
- In the same bowl, toss chicken pieces with remaining oil and spices.
- Add chicken on top of or beside potatoes in the cooker.
- Seal the pressure cooker and set to high pressure for 10 minutes.
- Once done, perform a quick release and open carefully.
- Add butter and minced garlic, stirring until butter is melted and garlic is fragrant.
- Pour in garlic parmesan wing sauce and stir to coat everything.
- Sprinkle shredded mozzarella on top, cover slightly, and let melt for about 5 minutes before serving.
