The pot lid rattles and you know dinner is almost ready.
That sound kinda pumps you up because it means the pressure build is doing its thing. You catch the soft hiss of the valve letting a little steam escape. It tells you your chicken’s gonna be tender like no other.
You recall how easy it was to get everything in the pot. Now you just wait, feeling that comforting smell starting to fill the kitchen. It gets you excited to dig in real soon.
The Truth About Fast Tender Results
- You gotta trust the pressure cooker to do its job right. It locks in steam and heat so your chicken turns out juicy. See our pressure cooking tips for how to get it perfect every time.
- Butter and olive oil give a nice base for flavors to build up fast. Similar to the base used in our Garlic Butter Chicken.
- Spices like smoked paprika and thyme sneak into every bite without waiting hours, quick and deeply flavored.
- Cream cheese melts in totally and makes a sauce that's rich and smooth. For another creamy chicken option, see our Queso Chicken Enchiladas.
- The float valve popping up means full pressure, so timing starts now, just like in our Black Pepper Chicken recipe.
- A quick release at the end avoids overcooking. You get that tender pull on your chicken every time.
All the Pieces for This Meal
- 2 chicken breasts, about 250g each, close to room temp before cooking so they cook evenly.
- Half teaspoon smoked paprika and salt for a smoky seasoned hit on each side.
- A quarter teaspoon each of garlic powder, onion powder, dried oregano, and black pepper adds layers of flavor that sneak through the cream sauce.
- A tiny eighth teaspoon dried thyme brings a hint of earthiness to the mix.
- One tablespoon (each) of unsalted butter and olive oil lets you get a nice brown on the chicken without burning.
- Two shallots, diced super fine. They melt into the sauce for that sweet onion taste.
- Three quarters cup (that’s 180ml) chicken stock, low-salt if you want to keep it lighter, to simmer everything gently.
- A 165g tub of full-fat cream cheese, like Philadelphia, brought close to room temp to melt smooth and creamy with a teaspoon of Dijon mustard for a little zing.
The Full Pressure Cooker Journey
- Butterfly your chicken breasts into 4 even cutlets. Season all sides with that smoked paprika, salt, garlic and onion powders, oregano, thyme, and black pepper. Don’t be shy here.
- Heat olive oil and butter in your pressure cooker pan on medium. When hot, fry chicken for 3-4 minutes each side until golden and just cooked through. Set chicken aside. For similar frying tips, check our Garlic Butter Chicken.
- Throw in those finely diced shallots. Turn heat down a little and sweat them out until soft and translucent, about 5 mins. That smell? Yeah, that’s good.
- Pour the chicken stock in and scrape the brown bits off the bottom. Let it simmer for 2-3 mins to reduce just a bit.
- Lower heat, then whisk in cream cheese and Dijon mustard. Stir it until the sauce is all smooth and creamy. Keep stirring gently for 3-4 mins — no rush!
- Put your chicken back in the sauce along with any resting juices. Spoon the sauce over and warm it through for a minute or two.
- Seal the lid on your pressure cooker and let the pressure build. Once you hear the valve hiss and the float valve pops up, set a timer for just a few minutes to get the chicken tender.
- Hit quick release when done to avoid overcooking. Chicken should have that perfect tender pull. Serve it up with a sprinkle of fresh chives and a crack of black pepper.
Quick Tricks That Save Your Time
- Butterfly the chicken ahead of time and store in the fridge so it’s ready to go.
- Got cream cheese in a tube or spread? Use it straight from the fridge but give it extra whisk time to get smooth.
- Dice shallots in bulk at the weekend and freeze in small bags to toss in when you cook.
- If you don’t wanna dirty two pans, do the shallots right after frying chicken in same pan then pour stock to deglaze.
When You Finally Get to Eat
You feel the creamy sauce coat the chicken perfectly. Every bite melts in your mouth.
The spices sneak through just right — smoky paprika with a tiny kick from the black pepper.
The tender pull on the chicken makes you wanna go back for seconds before you even finish your fork full.
Fresh chives on top add a nice pop of color and a little fresh herby crunch to cut through the richness. Dang, this is satisfying.
How to Store This for Later
- Let leftovers cool to room temp before popping into an airtight container. Keeps nice for up to 3 days in the fridge.
- If you wanna freeze, portion into airtight freezer bags or containers. Use within 2 months for best flavor.
- Reheat gently in a pan on low to keep sauce creamy, or zap in microwave but stir halfway through.
- Freshen sauce on reheating with a splash of chicken stock or a little extra cream cheese if it’s thickened up too much.
The FAQ Section You Actually Need
- Can I use thighs instead of breasts? Heck yeah. Thighs are juicier but gotta watch cooking time so they don’t get mushy.
- Do I have to butterfly the chicken? It helps the chicken cook evenly and fast. But if you don’t wanna, cook breasts whole, just add a couple extra minutes.
- What if I don’t have cream cheese on hand? You can try sour cream or Greek yogurt but sauce won’t be quite as rich or thick.
- How do I know when pressure build is ready? The float valve pops up and you hear that telltale hiss of the valve releasing steam.
- Why quick release over natural release? Quick release stops cooking fast so your chicken stays tender and doesn’t dry out.
- Can I prep this recipe ahead? Totally. Marinate and butterfly chicken earlier, keep cream cheese at room temp, and you’re halfway there for a fast dinner rush.
Cream Cheese Chicken in Your Pressure Cooker
A quick and comforting pressure cooker chicken dinner smothered in a creamy, herby sauce made from cream cheese, Dijon mustard, and shallots. Ready in 20 minutes!
Equipment
- 1 Mixing bowl for seasoning mix
- 1 Knife and chopping board
- 1 Pressure cooker with sauté function
- 1 Wooden spoon
- 1 Jug for stock
Ingredients
Main Ingredients
- 2 Chicken breasts 250g each, brought to room temp
- ½ teaspoon Smoked paprika
- ½ teaspoon Salt
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- ¼ teaspoon Dried oregano
- ¼ teaspoon Black pepper plus more to serve
- ⅛ teaspoon Dried thyme
- 1 tablespoon Unsalted butter
- 1 tablespoon Olive oil
- 2 Shallots finely diced
- 180 ml Chicken stock low-salt
- 165 g Full-fat cream cheese brought to room temp
- 1 teaspoon Dijon mustard
- Fresh chives finely diced, to serve
Instructions
Instructions
- Butterfly chicken breasts horizontally into 4 even cutlets. Season both sides with paprika, salt, garlic & onion powder, oregano, thyme, and black pepper.
- Heat olive oil and butter in pressure cooker on medium. Fry chicken 3–4 mins each side until golden & cooked through. Set aside.
- Add diced shallots and cook until soft and translucent, about 5 mins.
- Pour in chicken stock, scrape bottom and simmer 2–3 mins to reduce.
- Lower heat. Whisk in cream cheese and Dijon mustard until smooth. Simmer while stirring for 3–4 mins.
- Return chicken and juices to cooker. Spoon sauce over, warm 1–2 mins.
- Seal pressure cooker. After float valve pops, cook few mins. Quick release. Serve with chives and black pepper.
Video
https://youtube.com/watch?v=fOlRRPWUTQQ%3Ffeature%3Doembed
Notes
For a thicker sauce, simmer a bit longer. To thin, add splash of stock. Don't skip the chives for fresh contrast!
