Savory Yogurt Marinated Chicken in Your Pressure Cooker
A tangy Greek yogurt marinade transforms chicken thighs into tender, juicy perfection—all in your pressure cooker for a fast and flavorful dinner.
Equipment
- 1 Mixing bowl for marinating
- 1 Pressure cooker for cooking
Ingredients
Main ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 cup plain Greek yogurt
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
Instructions
- Whisk yogurt, garlic, olive oil, lemon juice, oregano, cumin, paprika, salt, and pepper in a bowl until well combined.
- Add chicken thighs to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 1 hour or overnight.
- Place the marinated chicken into your pressure cooker. Ensure marinade and juices cover the chicken. Lock the lid and set the float valve down.
- Set to high pressure and cook for 10 minutes. Allow the float valve to pop up indicating pressure is built.
- Once cooking completes, use quick release method and wait for the valve to hiss before removing lid.
- Remove chicken and test tenderness with a fork. Serve with cooking juices and optional sides like salad or vegetables.
Notes
Greek yogurt helps tenderize the chicken while locking in moisture. For easier prep, marinate the night before and use pre-minced garlic if preferred. Leftovers reheat well and can be stored up to 4 days in the fridge or 3 months in the freezer.