Garlic Butter Chicken and Potatoes Pressure Cooker Style
This Garlic Butter Chicken and Potatoes is a one-pot pressure cooker meal packed with juicy chicken, tender baby potatoes, and bold buttery garlic flavor—perfect for busy weeknights!
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 pound chicken tenderloins
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 teaspoons hot sauce
- 0.5 teaspoon pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 pound baby gold potatoes
- 2 tablespoons butter
- 3 cloves garlic
- 1 green onion sliced
- 0.5 teaspoon Italian seasoning
Instructions
Instructions
- Preheat oven to 400°F if finishing with crisping step.
- Mix soy sauce, olive oil, hot sauce, pepper, garlic powder, and onion powder in a large bowl. Add chicken tenderloins and marinate for 10–15 minutes.
- Halve baby gold potatoes and toss with 1 tablespoon olive oil.
- Place potatoes in pressure cooker pot or preheat skillet and layer chicken on top. Dot with butter. Add garlic, green onions, and Italian seasoning.
- Pressure cook until float valve activates. Use natural release to let pressure dissipate slowly.
- Optional: transfer to oven or use sauté function to brown the tops slightly and crisp the potatoes.
- Serve warm and garnish with parsley if desired.
- Store leftovers in sealed container in fridge or freezer. Reheat with splash of broth.
Video
Notes
You can substitute chicken breasts for tenderloins. Adjust cooking time accordingly. Store leftovers in fridge or freezer. Reheat gently to maintain flavor and moisture.