The pressure builds and you start counting down minutes until you eat. You notice that familiar valve hiss that means the pressure cooker's doing its thing. It's this kinda suspense you get in your kitchen that just makes the wait kinda exciting.
As the float valve pops up, you peek to see if the broth depth looks right through the transparent lid. That steam cue tells you it's getting close. You remember that slow release is gonna help keep the chicken super juicy, so you take your time letting the steam out gently.
When you finally open it up and that smell hits you, your mouth waters right away. The grilled chicken with those summer veggies looks real good sitting there, all tender with just the right char. You can't wait to dig in, knowing you saved yourself tons of time and effort.
Why This Recipe Works Every Single Time
- Consistent broth depth in the pressure cooker keeps the chicken juicy without drying it out.
- Steam cues inside the pot let you time the cooking perfectly so veggies aren't mushy.
- Valve hiss alerts you when pressure's reached so you're never in the dark about doneness.
- Slow release method locks in moisture while letting the chicken rest tenderly.
- The float valve safety feature makes it all safe and easy to manage, especially for busy cooks.
The Complete Shopping Rundown
- 4 skinless boneless chicken breast halves, pounded to half inch thickness
- 1 tablespoon olive oil
- Half teaspoon cumin
- Half teaspoon kosher salt
- Quarter teaspoon fresh cracked pepper
- 2 ears of corn, shucked
- 2 zucchini, sliced to quarter inch thickness
- 1 tablespoon chopped thyme
- Quarter cup thinly sliced red onions
- 2 tablespoons green onions
- Quarter cup Cojeta cheese (or similar crumbly cheese)
Make sure your veggies are super fresh. The corn should be sweet and the zucchini firm but ready to grill. Chicken breasts get that even thickness pounding so they cook through in the pressure cooker without drying out. Olive oil, spices, and fresh herbs bring flavors together real nicely. Check out our best chicken ingredient tips for more on picking perfect poultry.
Walking Through Every Single Move
- Preheat your grill to medium-high heat so it's ready for the chicken and veggies.
- In a bowl, mix olive oil, cumin, salt, and pepper then rub this on the chicken breasts real good.
- Spray your grill with cooking spray so nothing sticks, then place chicken on grill. Grill each side for about 4-5 minutes till you see those nice grill marks.
- Meanwhile, boil corn in a big pot of water for 3 minutes, then dunk into an ice bath to stop the cooking.
- Cut the kernels off the cooled corn cobs and toss them with zucchini and thyme in a grill basket.
- Place the vegetable basket on the grill for 5-8 minutes, tossing it occasionally so everything charred a little but stays tender.
- Remove chicken and veggies from the grill, layer chicken on a platter, pile on the veggie mix, then top with red onions, green onions, and Cojeta cheese.
- Serve it up right away while it's still hot and juicy. The flavors just pop when fresh.
Time Savers That Actually Work
- Buy zucchini that's already pre-sliced if you're in a pinch; it saves chopping time and mess.
- Use frozen corn kernels instead of fresh corn and skip boiling corn on the cob steps.
- Prep your spice rub the night before to just grab and go when you're ready to cook.
- Turn on the grill while you prep ingredients so it's hot and ready when you're done.
- Use one grill basket for corn and zucchini to toss them easily without losing any veggies.
Your First Taste After the Wait
Your first bite hits with that perfect grilled flavor, smoky and savory from the chicken. It's juicy with that perfect firm texture you wanna feel every time you cook it. You notice the cumin and pepper blend warming your taste buds just right. For other delicious chicken ideas, see our smoky grilled chicken recipes.
The corn and zucchini mix is sweet from the corn and slightly herb-y with the thyme sprinkled in. It's tender from grilling but still has a little bite, never mushy or overcooked. The red and green onions bring a mild sharpness that cuts through the richness. Also check our fresh summer veggie sides for more inspiration.
That Cojeta cheese crumbled over everything adds a salty creamy layer you didn't even know you needed. You can't help but smile thinking how dang easy this fresh summer meal was to pull off with just a little love and your pressure cooker know-how.
Smart Storage That Actually Works
- Refrigerate leftovers in an airtight container. These stay good for about 3-4 days and reheat real nicely in your pressure cooker or microwave.
- Freeze any extra chicken in meal-sized portions. Wrap tightly with foil or plastic wrap then stash in freezer bags so it keeps the moisture in. Thaw overnight in the fridge before reheating slow and easy.
- Veggies are best fresh, but if you gotta store leftovers, keep them separate from the chicken to avoid sogginess. Use airtight containers and eat within 2 days for the best texture.
What People Always Ask Me
- Can I use bone-in chicken? You can, but cooking times will change. Bone-in takes longer and might need more broth depth to cook fully.
- What if I don't have Cojeta cheese? Feta is a good substitute that gives you that crumbly salty texture.
- How do I know when veggies are done? Watch for steam cues and check by piercing zucchini with a fork; it should be tender but still firm.
- Can I skip grilling and pressure cook everything? Sure, but grilling adds that great flavor you don't wanna miss. If not, use the pressure cooker's sauté mode for some char.
- What's the best way to clean my pressure cooker after? Soak the insert with warm soapy water right away to loosen stuck bits, then use a soft brush to clean.
- Is it okay to slow release or quick release? Slow release works best for chicken so it stays juicy, quick release can dry it out a bit.
Grilled Chicken and Summer Vegetables
Equipment
- 1 Grill
- 1 Grill basket
- 1 Mixing bowl
Ingredients
Main ingredients
- 4 skinless boneless chicken breast halves pounded to half inch thickness
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked pepper
- 2 ears of corn shucked
- 2 zucchini sliced to quarter inch thickness
- 1 tablespoon chopped thyme
- ¼ cup thinly sliced red onions
- 2 tablespoons green onions
- ¼ cup Cojeta cheese or similar crumbly cheese
Instructions
Instructions
- Preheat your grill to medium-high heat so it’s ready for the chicken and veggies.
- In a bowl, mix olive oil, cumin, salt, and pepper then rub this on the chicken breasts real good.
- Spray your grill with cooking spray so nothing sticks, then place chicken on grill. Grill each side for about 4-5 minutes till you see those nice grill marks.
- Meanwhile, boil corn in a big pot of water for 3 minutes, then dunk into an ice bath to stop the cooking.
- Cut the kernels off the cooled corn cobs and toss them with zucchini and thyme in a grill basket.
- Place the vegetable basket on the grill for 5-8 minutes, tossing it occasionally so everything charred a little but stays tender.
- Remove chicken and veggies from the grill, layer chicken on a platter, pile on the veggie mix, then top with red onions, green onions, and Cojeta cheese.
- Serve it up right away while it’s still hot and juicy. The flavors just pop when fresh.
