Chicken doesn’t dry out. The high-pressure environment tenderizes the meat quickly, meaning you can enjoy flavors that taste like they’ve been slow-cooked for hours in a fraction of the time.
Using a pressure cooker also means less cleanup. Since you’re cooking everything in one pot, you avoid the mountain of dishes that often comes with traditional cooking methods. Plus, pressure cooking helps infuse whatever flavors you add—broth, spices, herbs—right into the meat, giving you a rich, well-seasoned dish.
Common Mistakes When Pressure Cooking Chicken
- Not Adding Enough Liquid: Always add at least 1 cup of liquid (like broth or water) to ensure the pressure cooker works correctly.
- Overcooking: Chicken cooks quickly under pressure, so be careful not to overdo it. Use the suggested cooking times to avoid dry, rubbery chicken.
- Quick Release for Bone-In Cuts: Letting the pressure release naturally helps the meat stay tender and prevents it from drying out. This is especially important for bone-in cuts.
Easy Pressure Cooker Chicken Recipes to Try
- Lemon Garlic Chicken Breasts: Season boneless chicken breasts with salt, pepper, lemon zest, and minced garlic. Cook on high pressure for 10 minutes with a cup of chicken broth. Let the pressure release naturally for 10 minutes, then serve with a squeeze of lemon juice and fresh herbs.
- BBQ Chicken Drumsticks: Place drumsticks in the pressure cooker with a cup of BBQ sauce and half a cup of water. Cook on high pressure for 12 minutes, then do a quick release. Finish by broiling in the oven for 5 minutes for that perfect sticky glaze.
- Chicken and Rice: Brown seasoned chicken thighs on sauté mode, then add rice, chicken broth, and some veggies. Cook on high pressure for 10 minutes, then allow natural release for 10 minutes. A complete one-pot meal!
Final Thoughts
Cooking chicken in a pressure cooker is about convenience without sacrificing flavor or texture. Whether you’re new to pressure cooking or a seasoned pro, experimenting with different cuts and flavors can be incredibly rewarding. Just remember to adjust the cooking times based on the cut of chicken and whether it’s fresh or frozen. Before long, you’ll be whipping up chicken dinners that taste like they took all day—when in reality, they took just a fraction of that time.