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 I need to pressure can chicken? ›
Times for pressure canning chicken are as follows: For boneless chicken (raw or hot pack), process jars at pressure for 75 minutes for pints and 90 minutes for quarts. For bone-in chicken (raw or hot pack), process jars for 65 minutes for pints and 75 minutes for quarts.
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. This recipe has a bit of a kick, but you can use this same method and your own favorite chicken seasonings if you prefer.
How do you know when pressure cooked chicken is done? ›
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.
Can you pressure cook chicken too long? ›
Typically, it's very easy to overcook chicken, but in the instant pot, it is difficult to do. Pressure cooking really locks in the flavor and moisture of chicken. I wouldn't cook 1 lb of chicken for 20 minutes in the pressure cooker, but if you do, it probably won't even be overcooked!
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.
Why is my chicken tough after pressure cooking? ›
In natural pressure release, the cooker is left to cool down on its own (partially or fully) before the lid is opened. Natural release is recommended when pressure cooking braised meats. Quick pressure release can cause chicken to shrink and become tough.
Can chicken be a little pink? ›
Safely cooked poultry can vary in color from white to pink to tan. All poultry should reach a safe minimum internal temperature of 165 °F (73.9°C) as measured with a food thermometer. For whole poultry, check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
How to pressure can boneless skinless chicken breast? ›
Canning Chicken
- Raw or hot pack with 1 teaspoon salt per quart, if desired. To raw pack: Fill jars loosely with raw meat pieces, leaving 1 ¼ inch headspace. Do not add liquid. ...
- Secure lids and process in a pressure canner (90 minutes for quarts) following the recommended pressures below.
Cook. Then pressure cooked at a low temperature to preserve all the great taste we're known for around the world.
Like the slow cooker, the Instant Pot (and other pressure cookers) creates a moist cooking environment that does not dry out the skin. Don't fear, though — this doesn't mean you can't get crispy skin after cooking in the Instant Pot.
How long should I pressure can raw chicken? ›
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 pressure cook chicken without water? ›
Can a Pressure Cooker Be Used Without Water? It is important to never run a pressure cooker without water. It cannot cook your food properly without water, and the pressure will build to such an extent that the lid, pressure valve, plugs, and hot food could be thrown all over the kitchen.
Why is my chicken still pink after pressure cooking? ›
Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices. This is particularly true of young chickens whose bones and skin are still very permeable.
Does chicken cook faster in 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 should you cook meat in a pressure cooker? ›
Season your meat as you normally would. Heat a little oil using the Sauté function and sear the meat. Add 1 1/2 cups of liquid (water, stock, etc.). Cook for 20 minutes (per pound of meat) at high pressure for large chunks and 15 minutes (per pound of meat) for small chunks.
How long does chicken take to cook? ›
Grill or barbecue (breast, 7-10 mins; cubes or strips, 5-7 mins; drumsticks and thighs, 25-30 mins; wings, 40 mins). Stir-fry (cubes or strips, 5-7 mins). Always check there's no pink meat and that the juices run clear (pierce with a sharp knife or skewer) before serving.
How do I set the cooking time in my pressure cooker? ›
Press the “Manual” or “Pressure Cook” button. (Some Instant Pot models have a button that says “Manual” and others have a “Pressure Cook” button. They do exactly the same thing.) Use the +/- buttons to set the time to 5 minutes.
