You catch the smell through the steam vent and suddenly you are starving. It’s that awesome mix of smoky bacon and tangy barbecue you just can’t shake. That’s one thing I love about cooking these chicken tenders in the pressure cooker they give off the best scent while they pressure build.
You spot the little steam cues from the sealing ring and wonder how long it takes before you can finally dig in. It’s kinda exciting waiting for that quick release moment when you know your chicken gonna be juicy and tender. You gotta trust the process it works real good with the wrapped bacon holding all that flavor tight.
By the time the slow release is done you just wanna jump right in. These tenders are wrapped tight with bacon and coated in barbecue sauce so every bite hits right. It s one of those meals that feels fancy but comes together fast once you know the trick with your pressure cooker.
The Truth About Fast Tender Results
- Pressure cookers trap steam that quickly breaks down chicken fibers for super tender bites.
- Wrapping tenders in bacon keeps moisture inside while adding smoky flavor.
- The sealing ring ensures steam stays in so pressure can build just right for perfect cooking.
- Barbecue sauce caramelizes just enough without burning inside the cooker.
- Quick release lets you stop cooking right when tender no overcooking worries.
- Steam cues and timing mean you don t gotta babysit the pot the whole time.
Everything You Need Lined Up
- 1 chicken breast high quality makes sure your tenders stay juicy
- ½ cup barbecue sauce whatever kind you like best, sweet or spicy
- 5-6 slices bacon cut in half to wrap each tender snugly
- Toothpicks for keeping bacon wrapped tight if it won t stay
- Pressure cooker with a sealing ring make sure it s clean and fits well
- Foil or parchment paper lining helps when you bake after pressure cooking if you wanna crisp the bacon
- Measuring cups and knives for prepping everything cleanly
- Tongs or utensils to safely handle hot tenders and set them up in cooker
The Full Pressure Cooker Journey
- Cut your chicken breast into strips about finger-size making sure they are kinda even for even cooking.
- Brush each tender with your barbecue sauce real good don t be shy here, it s where the flavor pools.
- Wrap each tender with a half slice of bacon, securing with toothpicks if the bacon likes to slip off.
- Place a trivet or steaming rack inside your pressure cooker so your tenders don t sit in liquid.
- Set your wrapped tenders on top the trivet arrange without crowding to help steam circulate.
- Lock the lid with the sealing ring and make sure it s sealed so pressure build starts right.
- Cook on high pressure for 7 minutes this short time keeps the chicken juicy but fully cooked.
- Once done use quick release to stop cooking fast watch steam cues carefully so you don t get burnt. Let tenders rest a few minutes before serving.
Easy Tweaks That Make Life Simple
- Use pre-cut chicken tenders from the store if you really wanna save time.
- Swap barbecue sauce for buffalo or teriyaki if you want a different flavor kick.
- Skip the toothpicks by using bacon that s naturally thick and holds tight when wrapped.
- If you don t like the bacon soft, pop cooked tenders in a 400-degree oven for 5 minutes to crisp up.
When You Finally Get to Eat
You grab a tender and the bacon is perfectly smoky, wrapping that sweet and tangy barbecue chicken tight. The juices almost drip but don t spill because it s cooked just right inside. The texture is super tender but each bite still has a little resistance that makes it satisfying.
The sauce mixes with the bacon flavor and you kinda notice little crispy edges where they touched the cooker that extra caramelized hit is just what you wanted. It s finger food but it feels like you put in way more effort than you really did.
Every bite warms you up and fills the room with that great smell you first caught. You re already thinking of making these again next week because it s just so easy, and so tasty.
How to Store This for Later
- Wrap cooled tenders tight in aluminum foil or plastic wrap to keep juices locked in the fridge.
- Keep stored in airtight containers so no fridge smells mix in and bacon stays great next day.
- Reheat in microwave covered with a damp paper towel for a minute or two to keep moist.
- Better yet, use oven at 350 degrees for 10 minutes wrapped in foil to get some bacon crisp back while warming.
The FAQ Section You Actually Need
- Can I use frozen chicken breast for this recipe? Yeah, but thaw it most of the way first to get even cooking. Frozen chicken might mess with timing and pressure build.
- What if my bacon doesn t stay wrapped? Use toothpicks to keep it snug. You could also try bacon that s thicker or a little sticky from the sauce to hold better.
- Can I add veggies inside the cooker? Sure, but add quick-cooking kinds like bell peppers or onions on the trivet so they steam without getting mushy.
- Why quick release not slow release? Quick release stops cooking immediately so chicken stays juicy. Slow release might dry it out a bit since it keeps cooking longer in pressure.
- Does the bacon get crispy in pressure cooker? It kinda cooks but won t be crispy until you broil or bake it later. Pressure cooker s steam keeps it soft mostly.
- Any sauce tips? Use your favorite barbecue sauce and brush extra after cooking if you want more punch. Thicker sauces do better inside cooker without thinning out too much.
For related recipes, you might enjoy our Bacon And Egg Empanadas, the flavorful Spinach Salad With Bacon And Eggs, or try the comforting Deviled Eggs With Bacon that pairs well with these chicken tenders.
Bacon Wrapped Barbecue Chicken Tenders in the Pressure Cooker
Ingredients
Main ingredients
- 1 Chicken breast high quality makes sure your tenders stay juicy
- ½ cup Barbecue sauce whatever kind you like best, sweet or spicy
- 5-6 slices Bacon cut in half to wrap each tender snugly
Instructions
Instructions
- Cut your chicken breast into strips about finger-size, making sure they are kinda even for even cooking.
- Brush each tender with your barbecue sauce real good, don’t be shy here, it’s where the flavor pools.
- Wrap each tender with a half slice of bacon, securing with toothpicks if the bacon likes to slip off.
- Place a trivet or steaming rack inside your pressure cooker so your tenders don’t sit in liquid.
- Set your wrapped tenders on top the trivet, arrange without crowding to help steam circulate.
- Lock the lid with the sealing ring and make sure it’s sealed so pressure build starts right.
- Cook on high pressure for 7 minutes. Once done use quick release to stop cooking fast; watch steam cues carefully so you don’t get burnt. Let tenders rest a few minutes before serving.
