Steaming Chicken: Pressure Cooker Perfection

Steamed chicken is a quick and easy meal to make in a pressure cooker. The cooking time is significantly reduced compared to other methods, and you can use fresh or frozen chicken. The basic recipe involves placing a trivet or steamer basket at the bottom of the pressure cooker, adding water or broth, seasoning the chicken, and cooking it for 8-12 minutes. You can also cook a whole chicken in a pressure cooker, which is a simple process that yields juicy, tender meat.

Use a trivet or steamer basket to keep the chicken above the cooking liquid

When cooking steamed chicken in a pressure cooker, it's important to keep the chicken above the cooking liquid. This can be done by using a trivet or steamer basket, which ensures the chicken is steamed and kept juicy instead of boiled in the liquid. The trivet that comes with your pressure cooker can be placed at the bottom of the pot, with the chicken placed on top in a single layer. Alternatively, a folding steamer basket can be used with similar results.

By using a trivet or steamer basket, you can also easily add flavour to your chicken. For example, you can add a cup of chicken broth or water to the bottom of the pot, which will turn into steam and flavour the chicken as it cooks. You can also add aromatics like bay leaves and garlic to the cooking liquid, or season the chicken itself with salt and pepper or other spices.

Another benefit of using a trivet or steamer basket is that it allows for even cooking. By arranging the chicken in a single, even layer on the trivet or basket, you ensure that the meat cooks evenly and reaches the desired internal temperature. This is especially important if you are cooking multiple pieces of chicken at once.

Using a trivet or steamer basket also makes it easier to release the pressure and remove the chicken from the pot once it's done cooking. You can simply lift the trivet or basket out of the pot, rather than having to scoop the chicken out of the cooking liquid. This helps to keep the chicken moist and juicy, as you're not breaking it apart as you remove it from the pot.

Overall, using a trivet or steamer basket to keep the chicken above the cooking liquid is a key step in creating juicy, tender, and flavourful steamed chicken in a pressure cooker.

Ensure the chicken is fully submerged in water

When preparing steamed chicken in a pressure cooker, it is important to ensure that the chicken is fully submerged in water. This is because the pressure cooker relies on steam pressure to cook the food, and having the chicken fully submerged ensures even cooking. Not only does this guarantee that the chicken is cooked thoroughly, but it also helps to retain moisture, resulting in tender and juicy meat.

To achieve this, start by placing a cup of water or chicken broth at the bottom of your pressure cooker. If you prefer, you can also add other liquids such as pineapple or apple juice to infuse your chicken with a hint of sweetness. Then, place a trivet or steamer basket inside the pressure cooker, ensuring it is securely positioned above the liquid.

Now, it's time to prepare the chicken. Start by cleaning it and patting it dry. You have the option to add flavour by stuffing the chicken with onion and lemon or creating a seasoned rub for the skin. Lower the chicken into the steamer basket, ensuring that it is fully submerged in the liquid. If you're cooking individual chicken pieces, such as breasts, thighs, or drumsticks, you can place them directly into the liquid marinade. This allows the chicken to absorb all the flavours in a short time.

Once the chicken is in the pressure cooker, secure the lid tightly. Set the cooking time according to the size of the chicken. As a general rule, a 3-pound chicken requires 18 minutes of high-pressure cooking, and you add 6 minutes for each additional pound. For boneless chicken breasts and thighs, set the timer for 10 minutes at high pressure.

Cook frozen chicken breasts for longer

Cooking frozen chicken breasts in a pressure cooker is a quick and easy way to prepare chicken for a variety of dishes. Here is a step-by-step guide to help you cook frozen chicken breasts for longer in a pressure cooker:

Step 1: Prepare the Pressure Cooker

Place the inner pot into the pressure cooker and put the trivet or steamer basket at the bottom. If you don't have a trivet, you can use a makeshift rack made of aluminium foil.

Step 2: Add Liquid and Seasonings

Pour 1 cup of liquid into the pressure cooker. You can use water, chicken broth, or even pineapple or apple juice for added sweetness. Place the desired amount of frozen chicken breasts on top of the trivet or steamer basket. Make sure that the chicken breasts are not frozen together and are in a single layer. You can stack them, but ensure none are stuck together.

Season the chicken as desired. You can use salt and pepper, or get creative with seasonings like garlic powder, Italian seasoning, dried oregano, paprika, or taco seasoning.

Step 3: Pressure Cook the Chicken

Secure the lid on the pressure cooker and move the steam release valve to the "sealing" position. Set the timer and pressure level according to the size and weight of your chicken breasts. For larger or thicker chicken breasts, increase the cooking time. Here are some guidelines:

• Small (6-8 oz) frozen boneless chicken breasts: Cook for 11-12 minutes at high pressure.
• Medium (9-10 oz) frozen boneless chicken breasts: Cook for 13-14 minutes at high pressure.
• Large (12 oz) frozen boneless chicken breasts: Cook for 16 minutes at high pressure.

Step 4: Natural Release and Temperature Check

When the cook time ends, allow the pressure to release naturally for about 10 minutes. Then, carefully move the steam release valve to the "venting" position to release any remaining steam. Use an instant-read thermometer to check that the internal temperature of the chicken has reached at least 165°F. If the chicken is not fully cooked, you can finish cooking it using the sauté function or by securing the lid and cooking for a few more minutes.

Step 5: Rest and Serve

Let the chicken rest for about 5 minutes before slicing or shredding. This allows the juices to redistribute, ensuring moist and juicy chicken. Now your frozen chicken breasts are ready to be enjoyed! You can slice, shred, or cube the chicken as needed for sandwiches, salads, soups, tacos, and more.

Use a natural release for tender, shredded chicken

Using a natural release is the best way to ensure your chicken is tender and easy to shred. This method is ideal for meal prep, as you can shred the chicken with a fork and use it in salads, sandwiches, soups, and wraps.

To achieve the perfect tender, shredded chicken, you'll need to follow these steps:

First, set your pressure cooker to high pressure and cook the chicken for 15 minutes. This timing is for fresh chicken; if you're using frozen chicken, it will take about 12 to 15 minutes for the cooker to come to pressure.

After the 15-minute cook time, you'll perform a natural release for five minutes. This means you'll let the pressure release naturally for those five minutes before releasing any remaining pressure.

Once the natural release is complete, open the pressure cooker and transfer the chicken to a cutting board. If you're reserving the cooked chicken for meals throughout the week, it's best to store the breasts whole to keep them moist. However, if you're using the chicken immediately, you can chop or shred it as needed.

Don't forget to reserve the broth! You can use it for soups, cooking grains, or upgrading your ramen.

Use the cooking liquid to make gravy

Once you've steamed your chicken in the pressure cooker, you can use the cooking liquid to make a delicious, flavoursome gravy.

First, remove the chicken from the pressure cooker and set aside. Then, heat up the pressure cooker (if you're using an Instant Pot, press 'Sauté'). Taste the cooking liquid and season with salt and pepper. You can also add a dash of soy sauce for colour. If you want to thicken the gravy, make a cornstarch slurry by mixing cornstarch with water, and add this to the cooking liquid a little at a time until you reach your desired consistency.

You can also add aromatics to your gravy. For example, you could sauté garlic and bay leaves in the pressure cooker before adding the cooking liquid. Or, you could add aromatics to the cooking liquid, such as rosemary, onion, or garlic.

Frequently asked questions