Rosemary Lemon Chicken- in a pressure cooker

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These chicken breasts (you can also use thighs) have such delicious flavor and are super versatile. You can eat them by themselves, add them to soups, salads, tacos, stir fry (try our almond chicken!), dip them in in our homemade Chick Fil A Sauce or cheese fondue, whatever you need cooked chicken in. They are delicious!

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Rosemary Lemon Chicken- in a pressure cooker


4 chicken breasts, sliced in half the long way

1 cup water

2 TBSP olive oil

1 tsp garlic salt

1/2 tsp pepper

1 tsp lemon zest

1 handful of fresh rosemary


Put your olive oil and then chicken in your pressure cooker (or you can do this step on the stove in a frying pan), sprinkle with garlic salt, and pepper. Then saute on each side until the chicken has a nice golden caramelized look- about 3 minutes on each side. Next it’s time to get the pressure going. You need your chicken, 1 cup of water in the cooker with the rosemary on top. Put your pressure cooker on the high setting for 10 minutes.

When it is done, we are going to let it natural release so the meat will be more tender. When the chicken is done, add the lemon zest. And that’s it!! Enjoy!!

*If you don’t have a pressure cooker, you can finish it off in the oven- and I even prefer it that way because it caramelizes even more. You need to pop it in at 350 F degrees for about 20-25 minutes- depending on the thickness of your chicken breast. Check with a meat thermometer just in case.

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Hillary HessComment