Instant Pot Or Pan: Chicken Cooking Conundrum

There are pros and cons to both cooking chicken in a pan and using an instant pot. If you're looking for a crispy finish to your chicken, then a pan is probably the best option. However, if you're short on time, an instant pot is a great way to cook chicken quickly and efficiently. It's also a good option if you're looking to cook chicken for shredding, as it will ensure your meat stays moist.

Instant Pot vs Pan: Cooking Time

Cooking chicken in an instant pot is a fast, easy, and hands-off way to prepare chicken. It is also versatile, allowing you to cook chicken straight from frozen and make dishes with a variety of flavours.

Instant Pot

The cooking time for chicken in an instant pot depends on the type of chicken, its weight, and whether it is fresh or frozen.

For boneless, skinless chicken breasts, cook for 8 minutes if fresh, and 12 minutes if frozen. For bone-in chicken breasts, cook for 10 minutes if fresh, and 25 minutes if frozen.

For boneless, skinless chicken thighs, cook for 6 minutes if fresh, and 12 minutes if frozen. For bone-in chicken thighs, cook for 10 minutes if fresh, and 15 minutes if frozen.

Chicken legs, drumsticks, and wings take 15 minutes to cook if fresh, and 20 minutes if frozen.

A whole chicken will take 20 minutes to cook if fresh, and 25 minutes if frozen.

Pan

When cooking chicken in a pan, the cooking time depends on the type of chicken and the heat of the pan.

For a good sear, dry the chicken with paper towels before placing it in the pan. Also, ensure the pan is hot enough, use enough fat (around 2 tablespoons), and don't crowd the pan by overlapping pieces of chicken.

A general guideline is to check the chicken after a few minutes of cooking on one side. However, it usually takes longer than 90 seconds to develop a nice brown colour.

Comparison

While instant pots offer a hands-off approach to cooking chicken, pans require more attention and monitoring.

Instant pots are also more versatile, allowing you to cook chicken straight from frozen, which is not recommended for pan-frying.

In terms of cooking time, instant pots have a more standardised approach, with specific timings depending on the type of chicken. With a pan, the cooking time is more variable and depends on factors such as the heat of the pan and the number of pieces being cooked.

Overall, instant pots offer a more convenient and consistent cooking experience, while pans require more manual adjustment and monitoring.

Instant Pot: Cooking Frozen Chicken

Instant pots are a great way to cook chicken, especially if you're short on time or forgot to defrost your chicken! Here's a guide on how to cook frozen chicken in an instant pot.

Step-by-Step Guide to Cooking Frozen Chicken in an Instant Pot:

• Place the frozen chicken breasts at the bottom of the instant pot. You can stack them, but make sure they aren't stuck together.
• Pour in 1 cup of chicken broth or water. You can also use other liquids like pineapple juice or apple juice.
• Season the chicken as desired. Salt, pepper, garlic powder, Italian seasoning, dried oregano, and paprika are some popular options.
• Close the lid and ensure the steam release valve is in the "sealing" position.
• Set the cook time based on the size of your chicken breasts. For small (6-8 oz) breasts, cook for 11-12 minutes. For medium (9-10 oz) breasts, cook for 13-14 minutes. For large (12 oz) breasts, cook for 16 minutes.
• After the cook time ends, allow a natural release of pressure for 10 minutes. Then, carefully move the steam release valve to the "venting" position to release any remaining steam and pressure.
• Check the internal temperature of the chicken with an instant-read thermometer. It should have reached at least 165°F. If it hasn't, you can finish cooking using the sauté function.
• Let the chicken rest for 5 minutes before slicing or shredding. This allows the juices to redistribute, ensuring juicy and tender chicken.

Tips for Cooking Frozen Chicken in an Instant Pot:

• If your chicken breasts are frozen together, place them in cool water until you can separate them. Cooking frozen chicken breasts that are stuck together can result in uneven cooking.
• Remember to move the steam release valve to the "sealing" position before pressure cooking. Forgetting this step is a common mistake.
• You can cook frozen chicken directly in the instant pot without using a trivet. However, if you prefer, you can use a trivet to keep the chicken above the liquid.
• The instant pot is great for meal prep. Cook a batch of frozen chicken breasts and use them throughout the week for quick and healthy meals.
• You can also cook other cuts of frozen chicken in the instant pot, such as thighs and tenders, by adjusting the cook time accordingly.

Instant Pot: Cooking with Oil/Butter

Instant Pots are great for cooking chicken, as they keep the meat moist and make meal prep a breeze. But what about cooking with oil or butter? Can you use these in your Instant Pot?

The answer is yes! You can safely use olive oil, butter, or other oils in your Instant Pot when sautéing or pressure cooking. The Instant Pot's maximum temperature when sautéing is 338°F, which is below the smoke point of olive oil, butter, and most other cooking oils. So you can use these ingredients to brown your aromatics or meat without worry.

When pressure cooking, the Instant Pot's peak temperature is even lower, at 244°F. This means you can also use oil or butter in this mode without any issues. Just be sure to follow the general safety guidelines for using your Instant Pot, such as ensuring there is enough liquid in the pot and avoiding deep frying or pressure frying with large amounts of oil.

So go ahead and add that butter or oil to your Instant Pot without fear! Your chicken will turn out juicy and flavourful every time.

Instant Pot: Searing Chicken

Searing chicken in an instant pot is a great way to get juicy, tender, and perfectly cooked chicken. Here are some detailed instructions to help you achieve the best results:

Step-by-Step Guide:

• Place the inner pot into the instant pot and put the trivet at the bottom. The trivet helps ensure the chicken is steamed and kept juicy instead of boiling in the liquid. If you don't have a trivet, you can place the chicken directly into the liquid or create a makeshift rack with aluminium foil.
• Add liquid to the instant pot. You can use water, chicken broth, or even pineapple or apple juice for added sweetness. The amount of liquid depends on the size of your instant pot. For a 6-quart pot, add 1 cup of liquid. For a 3-quart pot, use 3/4 cup, and for an 8-quart pot, add 1.5 cups.
• Place the chicken breasts on top of the trivet in a single layer. Make sure they are not overlapping too much. If you're cooking multiple pieces, work in batches if needed.
• Season your chicken with salt and pepper or your desired seasonings. You can customise the seasonings to suit your dish. For example, use taco seasoning for Mexican food or Italian seasoning for an Italian dish.
• Secure the lid on the instant pot and ensure the vent is set to "sealed".
• Set the instant pot to cook on high pressure. Refer to a cooking time chart for the recommended cook time based on the type of chicken you're using (boneless, bone-in, frozen, etc.). For example, fresh boneless, skinless chicken breasts typically cook for 8 minutes, while frozen ones may take 12 minutes.
• When the timer beeps, allow the pressure to release naturally for about 5 minutes, and then turn the valve to "venting" to release any remaining steam.
• Check the internal temperature of the chicken with an instant-read thermometer. It should reach 165°F at the thickest part, without touching the bone. If it hasn't reached this temperature, you can cook the chicken for a few more minutes or let it rest with the lid on for 5 minutes before checking again.
• Once the chicken is cooked, let it rest for 5 minutes before cutting or shredding. You can shred the chicken with forks or a hand mixer for quick and easy shredded chicken.

Tips for Successful Searing:

• Dry the chicken with paper towels before placing it in the instant pot. Moisture can prevent browning.
• Don't crowd the pot too much. It's important to give each piece of chicken enough space to ensure even cooking.
• Use enough fat, such as oil or butter. A couple of tablespoons should be sufficient, depending on your pot.
• Don't focus solely on timing. The end goal is to achieve a good browning on the chicken, so adjust the time as needed.
• Be cautious when using the sauté function on the instant pot, as it can get very hot and may burn your food if not carefully monitored.

Instant Pot: Chicken and Potatoes

Ingredients:

• Chicken breasts
• Baby red or gold potatoes
• Olive oil
• Salt and pepper
• Garlic powder
• Dried thyme, basil, and oregano
• Dry ranch seasoning
• Chicken broth
• Grated parmesan cheese

Method:

• In a large bowl, toss the chicken and potatoes in olive oil, then season with salt and pepper.
• Stir together the garlic powder, thyme, basil, oregano, and ranch seasoning. Sprinkle over the chicken and potatoes, tossing to distribute the ingredients as evenly as possible.
• Add chicken broth to the instant pot/pressure cooker, then place the chicken in the broth and top with the potatoes.
• Place the lid on in the locked position and turn the vent to the sealed position. Set the pressure cooker to "pressure cook" for 10-15 minutes.
• Once the cook time is finished, do a "quick release" by turning the vent to the venting position. Once the float valve has dropped, remove the lid.
• Drain the pressure cooker or use a slotted spoon to transfer the chicken and potatoes to a large platter.
• Sprinkle with ranch seasoning and parmesan cheese and garnish with chopped thyme or parsley if desired before serving.

Tips:

• If you are using fewer than four chicken breasts, or small chicken breasts, you should reduce your cook time to 10 minutes and ensure your potatoes are cut into pieces no thicker than 1 inch.
• You can substitute chicken thighs for chicken breasts. Reduce the cooking time to 10-12 minutes.
• If using frozen chicken, thaw the breasts a little in the microwave first. Increase the cooking time by about 20 minutes.
• You can also make this recipe in a slow cooker. Follow the same directions, but cook for about 3-4 hours on high or 4-6 on low.

Frequently asked questions