Pressure Cooker Southern-Style Brined Chicken Breast with Herb Butter
Tender and juicy chicken breast brined in a seasoned saltwater mix, then steamed in a pressure cooker and finished with a fragrant southern-style herb butter for a flavorful dinner.
Ingredients
Check ingredients as you go.
- Brine and Chicken
- Herb Butter
- Seasoning
- Cooking
Let’s make it
Brine and Chicken
Prepare the brine by mixing water, kosher salt, granulated sugar, black peppercorns, crushed garlic cloves, and fresh thyme sprigs in a bowl until salt and sugar dissolve.
Brine and Chicken
Submerge the chicken breasts into the brine. Cover and refrigerate for 15 minutes to 1 hour to enhance moisture and flavor.
Herb Butter
While chicken is brining, prepare herb butter by combining softened butter, minced garlic, chopped parsley, fresh thyme leaves stripped from stems, and fresh lemon juice in a small bowl. Mix well and set aside.
Seasoning
After brining, remove chicken breasts from the brine and pat dry with paper towels. Season lightly with salt and black pepper if desired.
Cooking
Pour 250 milliliters of water into the pressure cooker. Place the trivet inside and arrange chicken breasts on top of the trivet, ensuring they do not touch the water.
Cooking
Close the pressure cooker lid and seal. Set to high pressure and cook for 12 minutes for juicy, tender chicken breasts.
Cooking
When cooking time is complete, allow natural pressure release for 10 minutes, then carefully release any remaining pressure and open the lid.
Herb Butter
Transfer the cooked chicken breasts to a serving plate. Spoon the herb butter generously over the hot chicken breasts to melt and infuse flavor.
Serving
Serve immediately as a main course with your choice of southern-style sides.
Tips & notes
Brining the chicken even for 15 minutes improves moisture and flavor. Use fresh herbs for best taste in herb butter. Natural pressure release helps keep chicken tender. Serve with mashed potatoes or greens for a classic southern meal.
Saving it for later
Refrigerate leftovers in an airtight container within 2 hours. Use within 3 days for best quality. Do not freeze cooked chicken with the herb butter to preserve flavor and texture.
Reheating
Reheat gently in a microwave or on the stovetop with a splash of water or broth to maintain moisture. Avoid overcooking to prevent dryness.
