Cowboy Butter Chicken and Potatoes Pressure Cooker Recipe
This Cowboy Butter Chicken and Potatoes recipe is made simple but tastes exceptional. Tender chicken strips, soft potatoes, and a buttery soy sauce blend combine exquisitely using a pressure cooker.
Equipment
- 1 Pressure cooker with sealing ring
- 1 Bowl Large
- 1 Skillet Large
Ingredients
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts cut into vertical strips about ½ - ¾ inch thick
- ¼ cup soy sauce
- ¼ cup extra virgin olive oil divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ pounds baby potatoes halved or quartered
- 6 tablespoons cowboy butter
- salt and pepper to taste
- parsley chopped for garnish
Instructions
Instructions
- In a large bowl, combine the chicken, soy sauce, 1 tablespoon olive oil, salt, and pepper. Set aside to marinate while preparing the potatoes.
- Bring a large pot of salted water to a boil. Add potatoes and boil for 8-10 minutes, or until the potatoes are slightly tender. Drain water and set aside.
- To a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the boiled potatoes and cook for 4-5 minutes, flipping halfway through, until golden and fork-tender. Set aside.
- To the same skillet over medium-high heat, add the remaining olive oil. Add the marinated chicken strips in a single layer, working in batches if needed. Reserve the marinade and set aside. Cook chicken for 1-2 minutes on each side, or until nicely browned.
- Pour in the reserved marinade. Cook with the chicken until the liquid is reduced by half, about 1-2 minutes.
- Add the sautéed potatoes and cowboy butter to the skillet. Toss to combine with the chicken and sauce. Cook for an additional 2-3 minutes, or until everything is heated through and the butter is melted. Season to taste with salt and pepper.
- Remove from heat. Serve immediately, garnished with chopped parsley.
Notes
Serve warm sprinkled with parsley. For variations, use chicken thighs or add carrots near the end of cooking.