Pressure cooking is the process of using steam pressure, built up inside a sealed pot, to significantly increase cooking temperature, which in turn reduces cooking time and energy.
Pressure cooking is the process of using steam pressure, built up inside a sealed pot, to significantly increase cooking temperature, which in turn reduces cooking time and energy. The original models, dating back to the 1600s, used a heat source like a stovetop to create heat and pressure. Nowadays, you can choose between the classic stovetop or newer electric models, which come with useful features like digital timers and built-in sensors used to automatically adjust the pressure while cooking. Many pressure cookers also function as a multi-cooker, integrating other appliances like a rice cooker, slow cooker or steamer, making it an appliance that certainly earns its keep in the kitchen.
Successful pressure cooking requires a liquid which can then be turned into steam. For this reason, recipes that rely on baking, roasting or frying are not suitable for pressure cookers. Any searing or browning should be done prior to pressure cooking (this can often be done in the same pot – however, avoid using the pressure cooking option until browning is complete). Soups, stews, rice dishes or any other meal that can be prepared using a broth or liquid are perfect candidates.
There are many ways to prepare chicken in a pressure cooker. You can keep it simple and cook the whole bird, unseasoned, to be used in other recipes, or you can completely customize a dish with seasoning and flavour.
Cooking a whole chicken in the pressure cooker
Cooking a whole chicken is remarkably simple. All you need is your pressure cooker, the trivet or steamer basket that comes with it, a cup of chicken broth or water and a whole chicken.
Place the cooking liquid in the bottom of the pressure cooker and then lower in the steamer basket. Prepare your chicken by cleaning it and patting it dry. You can add flavour by stuffing your chicken with onion and lemon or by adding a seasoned rub to the skin. Next, lower the chicken into the steamer basket. Secure the lid and set cooking time accordingly for the size of the chicken. As a general guide, a 3 lb. chicken requires 18 minutes of high pressure cooking. Add 6 minutes of cooking time per additional pound.
Note: You can submerge your chicken directly in the cooking liquid, especially if you want to make chicken stock. However, the steamer basket method ensures crispy skin and won’t wash away the seasoning.
Chicken breasts, thighs or drumsticks
Individual chicken pieces can be cooked in much the same way as a whole chicken. By placing cooking liquid in the bottom of the pressure cooker and placing the chicken in the steamer basket above the liquid, you are guaranteed tender, moist chicken every time.
However, you can also use the cooker to make a sauce and cook your chicken submerged in flavour. The method is similar to making a pan sauce. Begin by browning the meat in the pressure cooker (be sure to do this on the appropriate setting). Remove the chicken and sauté your aromatics. Next, add your cooking liquid and add the chicken back in, and set the cooker to a high pressure setting until the meat is cooked through.
Another, simpler method is to submerge and cook your chicken pieces in a liquid marinade. This allows the chicken to absorb all that flavourful goodness in a short time. Because the pressure cooker requires liquid to cook, the sauce should be quite runny. It can be thickened to the desired consistency after pressure cooking is done.
Whichever method you choose, pressure cooking is a great way to prepare a delectable chicken dinner in no time at all.
FAQs
chicken requires 18 minutes of high pressure cooking. Add 6 minutes of cooking time per additional pound. Note: You can submerge your chicken directly in the cooking liquid, especially if you want to make chicken stock. However, the steamer basket method ensures crispy skin and won't wash away the seasoning.
How long do you can chicken in a pressure cooker? ›
Once you're getting 4 “jiggles” per minute, or your dial gauge has come up to pressure, start your timer and process the chicken. If you're canning pint jars, you will process them for 1 hour 15 minutes (75 minutes). If you're using quart jars, you will process for 1 hour 30 minutes (90 minutes).
Can you cook chicken in a pressure cooker without liquid? ›
You can cook chicken breasts in whatever size instant pot you have. Just make sure you add at least 1 cup of liquid, and then place the chicken in the pot in a single layer.
Is pressure cooked chicken good? ›
Pressure cooked whole chickens are hands-off way to make an amazing meal and come out fork-tender and perfectly moist every time.
Can you overcook chicken in a pressure cooker? ›
Chicken can get a rubbery texture in the instant pot when over cooked. To avoid this, try not to over cook your chicken.
Does chicken get more tender the longer you pressure cook it? ›
20 minutes high pressure, 10 minutes Natural Pressure Release: Chicken was cooked through, but dry. (Sometimes cooking meat longer results in more tender results, but I didn't find that to be the case with boneless breasts.)
Why is my pressure cooker chicken tough? ›
Without watching over your shoulder in your kitchen, the most likely reason is overcooking. Pressure cookers are powerful, and it can be a fine line between perfectly done vs. too much. Longer cook times squeeze more moisture out of the tissue, leaving it drier and tougher.
Does a pressure cooker dry out chicken? ›
While all cuts of chicken are fair game for the Instant Pot, thighs are the most forgiving. Because chicken breast is so lean, just a couple of extra minutes of cook time turns them from juicy to overcooked and dry.
How do you know when pressure cooked chicken is done? ›
Cooking Time
Be forewarned: You must check the internal temperature of the cooked meat at the thickest part has reached 165℉ with a food thermometer. A Quick pressure release is recommended immediately after cooking is finished – natural release is likely to overcook chicken breast.
Do you add water when pressure cooking? ›
Add Liquid
Pressure cookers require liquid, usually water, to generate steam. “Jiggle top” cookers need a minimum of one cup of water, while valve cookers need at least half a cup. Put food in the cooker first, then add water.
The answer is yes!
Why does KFC pressure cook their chicken? ›
PRESSURE FRYING
Leading to a product that cooked faster and maintain more its juices, since less moisture evaporates into steam. Thus, pressure frying produces the most consistently flavorful fried chicken, and is faster than any other method when cooking in higher volumes.
Why is my pressure cooked chicken rubbery? ›
It's easy to throw in an Instant Pot Chicken Noodle Soup or shred it in Healthy Chicken Enchiladas. Rubbery chicken is usually an indicator of overcooked chicken. The longer the chicken cooks, the more moisture it loses, and without moisture, the protein fibers become elastic, AKA rubbery.
How much time does chicken take to cook in a pressure cooker? ›
How Long to Cook Chicken in a Pressure Cooker. Boneless chicken breasts and thighs cook in the same amount of time—just 10 minutes at high pressure will do it! Just be sure to arrange the meat in a single, even layer in the pot, as it cooks more evenly that way.
How long does it take to cook meat in a pressure cooker? ›
Cooking time: When cooking a pot roast in an Instant Pot, allow 20 minutes for every pound of meat. For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes. Frozen beef: I highly recommend thawing your beef for this recipe, since you cannot sear the frozen beef.
Is cooking chicken in pressure cooker healthy? ›
Pressure cooking heats chicken to high temperatures for a short period. This cooking method retains vitamins, reduces cholesterol oxidation, and produces minimal or no HAAs, PAHs, or AGEs.
Is it better to pressure cook or slow cook chicken? ›
So can a Crock-Pot cook better chicken than an Instant Pot? Well, it really depends on what you're making. The Instant Pot cooks chicken much faster than its non-pressure counterparts, but the resulting texture isn't going to be the same as what you'd get with a slow cooker or Dutch oven.
