Name: Garlic Parmesan Chicken Skewers Pressure Cooker Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 to 1½ lb chicken breasts or thighs (cubed); 3 Tbsp olive oil; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 to 2 tsp lemon pepper seasoning (no salt added); ½ tsp salt; ¼ cup lemon juice; 4 to 6 Tbsp butter; 3 cloves garlic (minced); ¼ cup parmesan cheese (grated); 2 tsp lemon juice (optional); 3 Tbsp fresh parsley or cilantro (chopped); 1 small lemon (sliced for garnish, optional)

The pressure builds and you start counting down minutes until you eat. You spot that sealing ring snug in place and know this thing's gonna seal tight. It's kinda the best feeling, waiting for that float valve to pop up and that gentle valve hiss to tell you it's working.

Pressure cooker sealing tight on garlic parmesan chicken skewers — Pressure cooker sealing tightly for juicy garlic parmesan chicken skewers.

You're already imagining that tender pull when you open the lid, chicken so soft it falls apart just right. You remember mixing up that lemon pepper with paprika and garlic powder, the smells dancing even before the pressure cooker gets going. The garlic butter and parmesan are gonna lift it all the way to yum town.

When the timer finally beeps, you barely wait to release the pressure and get those skewers out. It's real quick, easy, and dang satisfying to see those golden edges and smell that fresh parsley hit the air. This recipe, it hits every time, and you know you're gonna wanna make it again real soon.

Why This Recipe Works Every Single Time

Pressure cooking locks in juicy flavors fast because the sealing ring traps steam perfectly.
Using chicken thighs or breasts gives you tender, pull-apart bites with every cook.
The lemon pepper seasoning adds fresh zing without overwhelming the garlic and parmesan.

Butter and garlic mix creates a rich sauce you can't resist brushing on at the end.
Parmesan sprinkles melt just right, adding a cheesy finish that's so dang good.
The short cooking time keeps chicken moist and stops it from drying out.

Simple ingredients but big flavors make this recipe a go-to for busy days.

The Complete Shopping Rundown

Chicken breasts or thighs, cubed - about 1 to 1 ½ pounds, your pick.
Olive oil - you need around 3 tablespoons to help with marinating and flavor.

Paprika for that smoky punch, grab 1 teaspoon.
Garlic powder and onion powder, 1 teaspoon each, just enough to tickle the taste buds.
No salt added lemon pepper seasoning - about 1 to 2 teaspoons, for that citrusy kick.
Salt, half a teaspoon, because you gotta season right.
Lemon juice, ¼ cup plus an extra 2 teaspoons if you want more brightness.

Butter, 4 to 6 tablespoons for the buttery garlic sauce that makes everything better.
Parmesan cheese, grated, ¼ cup to sprinkle on those skewers at the very end.
Fresh parsley or cilantro, about 3 tablespoons chopped, adds fresh herbal vibes.

Garlic cloves, minced, at least three to really make that sauce pop.
Optional but fun, a small lemon sliced for garnish if you wanna get fancy.

Ingredients and marinade for garlic parmesan chicken skewers — Fresh ingredients mixed well for flavorful garlic parmesan chicken skewers.

The Full Pressure Cooker Journey

First up, grab a big bowl and pour in olive oil, paprika, garlic powder, onion powder, lemon pepper seasoning, salt, and lemon juice. Give it a good stir to mix everything together. You’re setting yourself up for all those flavors to marry real nice.

Next, toss your cubed chicken in that marinade. Give each piece a good coat and cover the bowl. Ideally, you let it chill in the fridge for at least 30 minutes. If you’ve got 1 or 2 hours, even better - flavors soak in deeper.

Once marinated, thread the chicken cubes onto skewers. You want them snug but not too tight, so they cook evenly. Get your pressure cooker prepped with the sealing ring checked and ready to go.

Place a small trivet or rack in the bottom of your cooker. Pour about a cup of water into the pot - this is key for pressure to build up right. Lay the chicken skewers on top of the rack to keep them from getting soggy.

Lock the lid and set the valve to sealing. Set your cooker on high pressure for 8 minutes. You’ll hear that satisfying valve hiss as the pressure build happens. When the timer goes off, you can do a quick release to let the float valve drop fast.

Carefully remove the skewers. While it’s still hot, brush those bad boys with melted butter mixed with minced garlic. Sprinkle parmesan generously and let it melt a little from the heat. Garnish with chopped parsley and lemon slices if you want that extra pop.

Time Savers That Actually Work

Use pre-minced garlic if you’re in a rush, it saves chopping time without losing flavor.

Marinate your chicken overnight so the flavors soak deep, then just cook when ready.
Grab wooden skewers that are pre-soaked or metal ones for no soak hassle.
Melt your garlic butter sauce in the microwave for quick prep instead of stovetop.

The Flavor Experience Waiting for You

Right when you lift the lid and catch that steam, you get hit with garlic and lemon scents swirling together. It’s fresh and warm and kinda irresistible. It sorta teases you to eat faster but hold up for the final touches.

The chicken itself is juicy and tender, each bite bursts with that garlicky butter richness. The parmesan adds a sharp cheesy note that balances out the citrus tang just so. It’s like flavor waves crashing perfectly on your tongue.

The parsley brings this light herbal lift that kinda wakes up the whole dish. You taste it and suddenly it feels fresh and lively instead of heavy or greasy. It makes you wanna reach for second skewers real fast.

Finally, if you use lemon slices as garnish, that last hint of bright, zingy citrus juice is like the cherry on top. It’s an explosion of taste combos you didn’t expect but totally love.

Final plated garlic parmesan chicken skewers garnished with parsley and lemon — Golden, garlicky chicken skewers ready to enjoy with fresh parsley and lemon slices.

How to Store This for Later

Got leftovers? No problem. Let your skewers cool to room temp before anything. If you pack them straight hot, condensation can make things soggy and sad.

Store them in an airtight container in the fridge for up to 3 days. When you wanna eat again, reheat gently in the microwave or oven so they don’t dry out. A little sprinkle of water on top helps keep moisture.

If you wanna freeze, wrap skewers individually in foil then pop them in a freezer bag. They’ll keep 1 to 2 months solid. Thaw overnight in the fridge and then reheat as usual for best results. You’ll still get that tender pull and flavors just right.

The FAQ Section You Actually Need

Can I use chicken breasts instead of thighs? Yeah absolutely. Both work real good. Thighs tend to be juicier but breasts cook fine in the same time.
Do I need to soak wooden skewers? Yes, soaking them for 30 minutes or so helps stop burning in the cooker or grill if you transfer later.

What if my pressure cooker doesn’t have a float valve? Use the timer and make sure sealing ring is tight. Just be careful opening the lid slowly after cooking to avoid steam burns.
Can I skip the garlic butter topping? You can but it’s a game-changer for flavor and richness. If you gotta skip, maybe brush with olive oil and sprinkle parmesan still.
How do I know when chicken is fully cooked? It should reach an internal temp of 165F. If you don’t have a thermometer, make sure meat is no longer pink inside and juices run clear.

Can I add veggies to the skewers? Totally. Bell peppers, onions, mushrooms all cook nicely with chicken in pressure cooker if cut small and cooked short time.