This recipe was adapted from one in Miss Vickie’s Big Book of Pressure Cooking.  If you are cutting down on the number of chicken breasts used, you’ll still need to follow the manufacturer’s directions for the amount of liquid needed to successfully cook in your pressure cooker.  Ours needs 1/2 cups of liquid at the minimum to work properly.  That’s really the only thing to keep in mind when adjusting the pressure cooker recipes for different serving sizes and amounts.

Ingredients we used:

-  1 to 2 Tablespoons olive oil

  1. - 3 boneless, skinless chicken breasts, seasoned with a combination of 1 Tablespoon seasoned salt and 1 Tablespoon garlic powder

  2. - 1 cup all-purpose flour seasoned w/ 1 Tablespoon salt & 1 teaspoon pepper

  3. - 2/3 cup dry vermouth  (or dry white wine)

  4. - 2 1/2 Tablespoons lemon juice

  5. - 1 Tablespoon chicken bouillon granules

  6. - 1/4 cup water

  7. - 2 Tablespoons heavy cream mixed with 2 teaspoons corn starch

  8. - Fresh herbs for garnishing  (optional)


Heat the oil in the pot of the pressure cooker.  Add the seasoned chicken pieces and cook until golden brown on both sides.  Remove the chicken to a plate and set aside for a brief moment.  Add the dry vermouth, lemon juice, chicken bouillon granules and water.  With a wooden spoon, vigorously stir to release the browned bits from the bottom of the cooker.  Bring the mixture to a boil to dissolve the chicken bouillon granules.  Return the chicken and accumulated juices to the pot of the pressure cooker.  The cooking liquid should only go about 1/2 way or 2/3 of the way up the chicken breasts.

Lock the lid in place and cook over High Pressure for 6 minutes.  Remove the cooker from the heat (if a stovetop cooker) and release the pressure naturally.  Carefully open the lid after the pressure drops.

Remove the chicken from the pot and transfer to a serving plate, tenting with aluminum foil to keep warm.  Bring the cooking liquid up to a boil.  Whisk the heavy cream and corn starch together until 100% smooth, forming a slurry.  Add the slurry to the pot and stir to create a creamy, rich sauce.  Simmer a minute or two until thickened.  Taste and adjust seasonings - drizzle over the chicken along with any fresh herbs of choice.  ENJOY!!