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!