Pressure Cooker Rosemary Garlic Chicken Breasts

Pressure Cooker Rosemary Garlic Chicken Breasts

Cooking MethodPressure Cooker


  • 3 pounds chicken skinned and cut into pieces
  • 2 tablespoons oil
  • Salt and pepper
  • 1 teaspoon rosemary
  • 4 cloves garlic, peeled and sliced
  • 1/2 cup white cooking wine
  • 1/2 cup chicken broth
  • 1/2 cup water
  • 1/4 cup chopped parsley
  • 1/2 lemon, thinly sliced


Heat cooker, add oil and brown chicken pieces. Season chicken with salt and pepper and rosemary. Place garlic slices on chicken. Combine remaining ingredients, except lemon, and pour over chicken Close cover and place pressure regulator on pipe, cook for 8 minutes with pressure regulator rocking slowly. Cool cooker at once with cool water over top. Thicken sauce if desired. Garnish with lemon.

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I love rosemary, it is my favorite of all of the herbs. I love garlic too and most of all I love white wine sauces. This is a perfect combination for me. I think the lemon will top it off perfectly but I would squeeze in a bit at the end as well as garnishing it with the lemon. I always find that a squeeze of lemon over some meat finishes it off nicely.


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