Keto Pressure Cooker Brined Chicken Breasts
This pressure cooker chicken combines the tenderness of brining with the convenience of electric pressure cooking and a final broil for crispy skin. The Rodelle brine creates incredibly juicy, flavorful meat while the herb butter mixture adds richness under the skin. Perfect for weeknight dinners when you want restaurant-quality results without the long cooking time. The two-step cooking method ensures the chicken stays moist while achieving that coveted golden, crispy exterior.
Ingredients
- 3 pounds bone-in split chicken breasts
- 7 ½ tablespoon Rodelle Gourmet Brine or Rodelle Turkey Brinekosher salt1:3 ratiogluten-free
use 2.5 tbsp salt instead
- 3 cups boiling water
- 3 cups ice cold water
- 1 cup chicken stock
- 4 tablespoon unsalted butter, softened
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
Instructions
- 1
Dissolve the brine in boiling water in a heat-safe bowl and allow to cool completely
- 2
Place chicken in a large sealable bag with ice cold water and cooled brine solution, ensuring chicken is completely submerged
- 3
Refrigerate for 4-6 hours
- 4
Mix softened butter with thyme, rosemary, garlic powder, salt, pepper, and paprika
- 5
Carefully separate skin from breast meat and spread butter mixture evenly under the skin
- 6
Add trivet and chicken stock to pressure cooker and place chicken breast-side up
- 7
Pressure cook on high for 15 minutes, then allow natural release for 10 minutes
- 8
Place chicken on cooling rack set over rimmed baking sheet
- 9
Preheat broiler with oven rack on middle shelf
- 10
Drizzle chicken with olive oil and broil for 8-11 minutes until skin is crispy
- 11
Rest for 5 minutes before serving
Tips
Place the brine bowl in the fridge to speed cooling before adding chicken.
Use a larger container under the brining bag to catch any leaks.
Check skin crispness frequently during broiling to prevent burning.
Good to Know
Refrigerate cooked chicken up to 3 days in airtight container.
Brine chicken up to 6 hours ahead. Cook day of serving for best skin texture.
Serve immediately after resting for optimal crispy skin.
Common Mistakes
Don't skip the natural release to avoid tough, dry meat.
Don't broil too long to avoid burning the skin.
Don't brine longer than 6 hours to avoid overly salty, mushy texture.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use other chicken parts?
Yes, adjust cooking time based on size. Thighs may need 18-20 minutes, drumsticks 15-17 minutes.
What if I don't have Rodelle brine?
Use 2.5 tablespoons kosher salt dissolved in the same amount of water for basic brine.
How long will leftovers keep?
Refrigerate up to 3 days. Reheat gently to maintain moisture, skin won't be crispy.