You catch the smell through the steam vent and suddenly you are starving. That smell of garlic, sizzling bacon and savory chicken kinda hits you in a way that makes your mouth water before you even peek inside. It9s funny how those scents creep through the kitchen and suck you right in.
It9s like your brain remembers every time you had something tasty wrapped in bacon and smothered with garlic parmesan goodness. You might sit down for a minute thinking maybe you should start dinner, but nah, you wanna dive right in. That smell is just dang irresistible.
And the best part is you don9t have to wait forever for it. You can get that juicy, tender chicken wrapped in smoky bacon pronto with your pressure cooker. That savory steam kinda tells you it9s gonna be a fast, delicious meal you won9t soon forget.
The Truth About Fast Tender Results
- Your pressure cooker locks in broth depth so the chicken stays nice and moist.
- Using natural release helps the chicken get that tender pull effect you9re craving.
- The sealing ring is your best friend for keeping all the steam and flavor inside.
- Steam cues tell you when to expect juicy results without the guesswork.
- You get crispy bacon wrapped around tender chicken all cooked in less time than baking.
- The pressure cooker kinda concentrates flavors better than other methods.
- Your chicken comes out tender, juicy, and full of garlic parmesan goodness every dang time.
Everything You Need Lined Up
You gotta start with 3 large boneless skinless chicken breasts. Thick cut bacon? Seven pieces, that9s what seals the deal.
For the flavors, grab a tablespoon of olive oil. You9ll add 1 teaspoon each of paprika, garlic powder, and onion powder. Oh and don9t forget salt and black pepper to your taste because that9s gonna bring it all together.
Last but not least, the star of the finish: garlic parmesan wing sauce. This sauce is gonna blow your mind with every bite. Make sure it9s ready when the chicken finishes cooking.
How It All Comes Together Step by Step
First off, you9re gonna rub those chicken breasts with olive oil. This helps the spices stick real well.
Next, sprinkle paprika, garlic powder, onion powder, salt, and black pepper on each piece. Don9t be shy, get it all over for max flavor.
Now wrap each chicken breast with the bacon strips. Use toothpicks to secure if you need to keep that bacon tight in place.
Place your bacon-wrapped chicken carefully in the pressure cooker. Add just a bit of broth or water to build that broth depth you want to keep everything juicy.
Lock the lid with the sealing ring in place. Cook on high pressure for about 10 minutes. When it9s done, let it go for a natural release to keep that tender pull just right.
Then, take the chicken out. Brush on the garlic parmesan wing sauce and either sear in a hot pan or use the broiler for a couple minutes to caramelize that sauce into a dang tasty finish.
Smart Shortcuts for Busy Days
- Use pre-mixed poultry seasoning if you want to skip measuring all the spices.
- Bacon wrapped and ready chicken from your butcher can save prep time.
- Make the garlic parmesan wing sauce ahead or buy a good quality one to skip making it yourself.
- Cook chicken breasts frozen in your pressure cooker for a hands-off meal.
- Use a quick natural release method to shave a little off cooking time but keep most of that tender texture.
The Flavor Experience Waiting for You
When you bite into this, you9ll notice the crisp salty bacon giving way to tender juicy chicken underneath. The garlic parmesan sauce adds this rich, creamy layer of flavor that9s just dang addictive.
The spices rub gives the chicken a little kick of smoky paprika and sweet garlic that lingers nicely on your tongue. Every mouthful feels layered and kinda fancy but without much fuss.
You9ll find yourself closing your eyes a bit, feeling that mix of smoky, salty, creamy, and savory hits all at once. It9s one of those meals you don9t wanna rush through but rather savor every bite.
Smart Storage That Actually Works
If you got leftovers, store the chicken in an airtight container right away. It keeps the bacon crispness better if you don9t wait too long.
Reheat gently in a microwave or oven to avoid drying out. You gotta keep an eye on it.
You can freeze the cooked chicken wrapped tightly in foil and then put into a freezer bag. When you thaw later, reheat slowly for best texture.
For the garlic parmesan sauce, keep it in a small jar sealed tight. It lasts longer that way and you can add fresh sauce each time you reheat the chicken.
What People Always Ask Me
- Q How do I know when the chicken is fully cooked in the pressure cooker?
A You wanna cook on high pressure for about 10 mins then do a natural release. The chicken should reach an internal temp of 1656F. Always better to check with a meat thermometer if you got one. - Q Can I wrap chicken thighs instead of breasts?
A Totally! Thighs are even juicier and work great for bacon wrapping and pressure cooking. - Q What if I don9t have garlic parmesan wing sauce?
A No worries at all. You can make a quick mix of melted butter, garlic, and parmesan cheese to brush on after cooking. - Q Does the bacon get crispy in the pressure cooker?
A Bacon gets cooked but not really crispy inside pressure cooker. That9s why you wanna finish it off under broiler or hot pan to crisp it up. - Q Can I skip the natural release to speed things up?
A You can do a quick release but the chicken might be less tender. Natural release is what helps tender pull and keeps juices locked in. - Q How do I handle the sealing ring?
A Make sure the sealing ring is clean and properly fitted so pressure builds right. It9s key for keeping that broth depth and steam cues throughout cooking.
For more delicious pressure cooker recipes featuring chicken and bacon, check out our Copycat Outback Baked Potato Soup, savory Apple Cider Vinegar Pulled Pork, and tasty Bacon And Egg Empanadas that are all favorites for quick and flavorful meals.
Bacon Wrapped Garlic Parmesan Chicken Pressure Cooker Recipe
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 3 large Boneless Skinless Chicken Breasts
- 1 tablespoon Olive Oil
- 7 pieces Thick Cut Bacon
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- to taste Salt and Black Pepper
- as needed Garlic Parmesan Wing Sauce for finishing
Instructions
Instructions
- Rub the chicken breasts with olive oil to help the spices stick.
- Sprinkle paprika, garlic powder, onion powder, salt, and black pepper over the chicken breasts on all sides.
- Wrap each chicken breast with bacon strips and secure with toothpicks if needed.
- Place bacon-wrapped chicken in the pressure cooker and add a bit of broth or water to keep it juicy.
- Lock the lid with the sealing ring in place and cook on high pressure for 10 minutes.
- Allow natural pressure release to keep the chicken tender.
- Remove chicken and brush with garlic parmesan wing sauce.
- Caramelize the sauce by searing in a hot pan or using the broiler for a few minutes.
