Pretzel Chicken With Mustard Cheddar Sauce

The pot lid rattles and you know dinner is almost ready. You feel that satisfying vibration and hear the soft clinks as the float valve dances around. It's that moment when the pressure build inside the cooker is doing its thing. You can't help but peek and sense the delicious meal soon to come.

Cooking chicken with a pretzel crust in a pressure cooker might sound a little unusual. But dang, it works real good. You get the tender pull of juicy chicken inside with that crunchy, salty pretzel crust hugging every bite.

As the timer ticks down, your mouth starts watering just thinking about all the flavor bombs ready to explode. You spot the aroma escaping when you do a quick release and can't wait to dig in.

What Makes Pressure Cooking Win Every Round

• You save tons of time because of fast pressure build and intense heat.
• Your chicken turns juicy and tender every single time; it's like a culinary hug.
• That pretzel crust stays crispy on the outside, thanks to quick frying before pressure cooking.
• It's super hands-off which means you got more time to chill or prep other stuff.
• The sealed pot locks in flavors better than open pan cooking.

Pressure cooking techniques can be best paired with other pressure cooker vegetable recipes and quick meal ideas for efficient dinner prep whenever you're in a hurry.

The Complete Shopping Rundown

For this recipe you gotta grab these ingredients to nail it. Make sure the chicken breasts are about the same size so they cook evenly. No one wants underdone or dried out pieces.

• 2 boneless, skinless chicken breasts (about 8-10 oz each)
• 4 oz salted pretzels (any type works, from pretzel crisps to sticks)
• ¼ cup flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper
• 1 egg
• Neutral oil for frying (vegetable or avocado oil is great)
• Fresh parsley for serving

For the delicious mustard cheddar sauce you will also need butter, more flour, milk, Dijon mustard, and cheddar cheese. Medium cheddar nails the flavor balance, but sharper or mild cheeses work too depending on your mood.

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup 2% milk
• 1 tablespoon Dijon mustard
• 8 oz shredded cheddar cheese

Need tips on making sauces? Check out easy homemade cheese sauce recipes and flavorful mustard-based sauces to impress your family and friends.

The Full Pressure Cooker Journey

1. Butterfly each chicken breast to make thinner pieces then flatten them with a mallet between plastic wrap. This helps them cook evenly and quick.
2. Break the pretzels down to crumbs using a food processor or smash them in a sealed bag with a rolling pin. You want mostly fine crumbs but a few bigger chunks are good for texture.
3. Mix flour, garlic powder, onion powder, salt, and pepper in one dish. Whisk the egg in another. Keep the crushed pretzels ready in the third.
4. Dip each chicken piece first in the flour mix, shake off excess, then in egg, and last press really good into the pretzel crumbs making sure they stick well.
5. Heat your neutral oil in a heavy skillet to about 350ºF. Fry each piece for 3-4 minutes per side or until golden brown and cooked through. Keep them warm in the oven's lowest setting once done.
6. Make the sauce by melting butter in a saucepan. Whisk in flour and cook about a minute. Then slowly add milk and mustard whisking till it thickens. Stir in cheese handfuls until smooth. Salt and pepper to taste.
7. Serve your pretzel crusted chicken topped with that luscious mustard cheddar sauce. Sprinkle fresh parsley for a pop of color.

Explore more fried chicken recipes and tips for crispy chicken to elevate your cooking game.

Valve Hacks You Need to Know

• Quick release is your best friend when you want to keep that crust crisp and not soggy. Don't wait for a slow release here.
• Keep an eye on the float valve to know exactly when full pressure is reached so you can start timing your cook without guesswork.
• If your pressure cooker has multiple settings, use the manual or poultry mode for the most even tender pull.

Learn more about pressure cooker safety and effective use with our pressure cooker basics guide and safety tips for pressure cooking.

That First Bite Moment

The first bite hits with a satisfying crunch from the pretzel crust. You notice the saltiness mingling with the mellow cheddar mustard sauce. It's dang good.

Then you get that juicy, tender chicken right underneath. You sense the even cooking thanks to the butterfly and mallet flattening.

The sauce adds a creamy, tangy layer that totally makes this dish come alive. Every forkful bursts with flavor and texture contrast.

Last you spot little flecks of fresh parsley that brighten the whole thing up. You'll wanna make this again fast.

Discover more first bite experiences in our best crispy chicken recipes collection and savory sauce ideas.

Your Leftover Strategy Guide

If you got leftover chicken it keeps well in the fridge for up to 3 days. Wrap it tightly in foil or plastic so it doesn't dry out.

Freezing works great too. Slice the chicken first and pack in airtight containers or bags. When you reheat, do a quick steam or microwave on medium to keep it juicy.

For reheat, you can crisp it gently in a pan with a little oil. That helps the crust bounce back instead of getting soggy. Just don't overdo it so the chicken stays tender.

Common Questions and Real Answers

• Can I use chicken thighs instead of breasts? Sure thing! Just adjust the cooking time to a little longer because thighs are thicker and fattier.
• How crunchy is the pretzel crust after pressure cooking? The crust stays pretty crunchy since you fry it first. The quick release also helps keep it crisp by stopping steam buildup fast.
• Can I skip the mustard in the sauce? You can but the Dijon gives the sauce a nice tang and depth. You might wanna add a splash of lemon juice or a pinch of paprika instead.
• Is this recipe good for beginner pressure cooker users? Totally. The steps are simple and you get a great result easy. Just watch your float valve and do a quick release.
• What oil do you recommend for frying? Use something with a high smoke point like vegetable or avocado oil so it won't burn while you get that golden crust.
• Can I make the cheddar mustard sauce ahead of time? Yep. Keep it in the fridge and gently reheat while stirring so it doesn't separate. It tastes great leftover too.