You catch the smell through the steam vent and suddenly you are starving.
It6s like this buttery, garlicky cloud that creeping up your nose and hitting your hunger right in the face. You remember just grabbing a handful of chicken pieces and throwing them in the cooker.
Now, here you are, almost drooling, waiting for that quick release so you can dig in. The smell6s teasing and it6s working real good.
The Real Reasons You Will Love This Method
- You only need 3 ingredients but get big flavor.
- Pressure build happens fast, so no hanging in the kitchen for ages.
- The sealing ring locks in all those garlicky, buttery smells just right.
- The steam cues help you know when it6s time to release16s kinda like a little kitchen show.
- The broth depth you get from just butter and garlic wraps the chicken like a cozy blanket.
Experience the ease of pressure cooking combined with the depth of flavor, similar to other pressure cooker chicken recipes that maximize taste with minimal ingredients.
Everything You Need Lined Up
- 1.5 pounds boneless skinless chicken breasts, chopped into bite-sized pieces.
- 4 tablespoons unsalted butter, split in half.
- 4 cloves garlic, minced fresh for best taste.
- Pinch of salt to season the chicken pieces.
- Freshly cracked black pepper, just enough for a tiny kick.
- Your pressure cooker1 big or small, whatever you got.
- Spoon or tongs to flip and stir your chicken.
- Measuring spoons to keep your butter on track.
- A nice plate or bowl ready for the dum-dum moment when you serve.
- Side dish ideas like rice, veggies, or crusty bread to sop up the butter sauce.
The Full Pressure Cooker Journey
Start by seasoning your chicken pieces with salt and pepper. You want every piece tasting good before it hits the butter.
Next, melt 2 tablespoons of butter right in your pressure cooker if it6s stove-top safe or use your skillet to get that golden start on medium-high heat.
Add the chicken in and let it cook for about 6 to 8 minutes until it6s golden and mostly cooked through. You might wanna flip those pieces so they brown evenly.
Lower the heat to medium now. Toss in the remaining 2 tablespoons of butter and minced garlic. This is where your kitchen fills with that awesome aroma.
Cook for just 1 to 2 minutes, stirring constantly so the garlic don6t burn but still gets super fragrant and coats the chicken nicely.
Seal up your pressure cooker. Keep an eye on that pressure build and wait for the steam cues16ou know the little hissing or jiggling that means it6s working.
Once done, do the quick release carefully so you don6t lose all that good steam. Then, open and serve your tasty bites right away.
Valve Hacks You Need to Know
- Always check your sealing ring before you start to avoid steam leaks and disappointment.
- If steam6s not building, double-check that valve is set to sealing, sometimes it slips to vent by accident.
- For faster quick release, use a wooden spoon to gently nudge the valve open1just a tiny crack lets steam out safely.
- If your pressure cooker has a slow release option, use it when you got more time and want super tender chicken.
- Keep a kitchen towel handy during quick releasesteam can be sneaky and burn fingers.
Your First Taste After the Wait
You spot that shiny, buttery coating covering every single chicken bite. The garlic scent hits your nose and you know you6re in for a treat.
The chicken is juicy, tender and every bite melts kinda nice in your mouth. Butter and garlic just cling on in the best way.
You notice the simple flavors punch above their weightthis ain6t fancy but it sure is dang satisfying. You remember why you keep making it.
How to Store This for Later
If you got leftovers, toss them in an airtight container right after they cool a bit. Fridge life usually lasts 3 to 4 days tops.
For longer keeping, you can freeze the chicken bites in freezer-safe bags or containers. Just squeeze out the air before sealing.
When you want to reheat, thaw in the fridge overnight or zap in the microwave on low power to keep it juicy.
Another trick is to warm leftover chicken bites in a pan with a sprinkle of water to bring back some broth depth and moisture.
Everything Else You Wondered About
- Q: Can I use chicken thighs instead of breasts?
A: Totally, just adjust cooking times 'cause thighs might get done quicker or stay juicier. - Q: What if I don6t have unsalted butter?
A: Use salted butter but go lighter on added salt when seasoning the chicken. - Q: Is fresh garlic really necessary?
A: Fresh garlic is best for that punch but jarred minced garlic can work in a pinch. - Q: How do I avoid burnt garlic?
A: Stir constantly and keep the heat medium low when you add the garlic butter mix. - Q: Can I add extra seasoning or herbs?
A: For sure! Thyme, rosemary, or red pepper flakes mix well with this basic recipe. - Q: How do I know when the pressure build is right?
A: Watch for steam cues like little noises, hisses, or the cooker jiggle a bitthen the countdown starts.
For more pressure cooking recipes and tips, check out our Easy Thai Baked Chicken Meatballs and Delicious Enchilada Pasta for additional inspiration that makes cooking simple and fun.
The 3-Ingredient Garlic Butter Chicken Bites I Can’t Stop Making
Equipment
- 1 Pressure cooker any size
- 1 Spoon or tongs used to flip and stir chicken
- 1 Measuring spoons for butter and seasoning
Ingredients
Main ingredients
- 1.5 pounds boneless skinless chicken breasts chopped into bite-sized pieces
- 4 tablespoons unsalted butter split in half
- 4 cloves garlic minced fresh for best taste
Instructions
Instructions
- Season chicken pieces with salt and pepper.
- Melt 2 tablespoons of butter in the pressure cooker or separate skillet on medium-high heat.
- Add chicken and cook for 6-8 minutes until golden and mostly cooked through.
- Lower heat to medium, add remaining 2 tablespoons butter and garlic. Stir constantly for 1-2 minutes until fragrant.
- Seal pressure cooker. Monitor until pressure builds (watch for steam cues).
- Use quick release carefully. Serve immediately.
