Garlic Parmesan Chicken Meatloaf in Your Pressure Cooker
This tender and flavorful garlic parmesan chicken meatloaf is cooked quickly in the pressure cooker, locking in moisture and bold garlic-parmesan flavor for an easy weeknight comfort meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ pounds ground chicken
- ¾ cup Italian breadcrumbs or plain
- ½ cup grated Parmesan cheese
- ⅓ cup minced yellow onion
- 4 cloves minced garlic
- 1 large egg
- ¼ cup whole milk
- 3 tablespoons chopped parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded parmesan cheese for topping
Instructions
Instructions
- Prep ingredients: mince garlic and onion, chop parsley, mix breadcrumbs with grated Parmesan in a bowl.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, onion, garlic, egg, milk, parsley, salt, and pepper. Mix gently.
- Shape the mixture into a loaf on parchment paper or in the bowl.
- Add 1 cup water/broth to pressure cooker, place trivet in, and set meatloaf on a heatproof dish or foil sling over trivet.
- Seal lid, cook on high pressure for 25 minutes.
- Allow natural release for 10–15 minutes, then open lid and sprinkle with shredded parmesan. Optionally broil for a crust.
Notes
For a crispy top, broil the meatloaf for 2-3 minutes after pressure cooking. Store leftovers in airtight containers; they reheat well within 3–4 days or can be frozen up to 2 months.