Steaming Chicken Breasts: Pressure Cooker Perfection

Chicken breasts are a versatile meal component that can be used in sandwiches, soups, salads, and more. However, they can be challenging to cook, often resulting in dry, rubbery meat. A pressure cooker is a convenient way to prepare juicy chicken breasts with minimal effort.

This guide will cover the steps for steaming chicken breasts in a pressure cooker, including preparation, cooking time, and serving suggestions. By following these instructions, you can ensure your chicken breasts are cooked to perfection, retaining their moisture and flavour.

How to steam chicken breast in a pressure cooker without drying it out

Firstly, it is important to note that it is very easy to overcook chicken breast in a pressure cooker, so be careful not to leave it for too long. The longer the meat is cooked, the drier it will become.

To steam chicken breast without drying it out, you will need:

• A pressure cooker
• A trivet (optional)
• Chicken breasts
• Seasonings of your choice (e.g. salt, pepper, paprika, garlic powder)
• 1 cup of cold water or chicken broth

• Add 1 cup of cold water or chicken broth to the pressure cooker.
• Place a trivet inside the pressure cooker (if you have one). It is not necessary to use a trivet, but it can help to ensure the chicken is steamed and kept juicy.
• Season the chicken breasts with your chosen seasonings. You can be generous with the seasoning as this will add flavour to the chicken.
• Place the chicken breasts on top of the trivet in a single layer. If you are not using a trivet, place the chicken breasts directly into the liquid.
• Secure the lid on the pressure cooker and make sure the vent is set to "sealed".
• Pressure cook on high for 8-10 minutes for fresh chicken breast, and 10-12 minutes for frozen. The cook time will depend on the thickness of the chicken breasts.
• Allow the pressure to release naturally for 5-10 minutes, then turn the valve to "venting" to release any remaining steam.
• Check the internal temperature of the chicken with a meat thermometer. It should be at least 165°F in the thickest part of the breast.
• Remove the chicken from the pressure cooker and let it rest for 5 minutes before slicing or shredding.

By following these steps, you can steam chicken breast in a pressure cooker without drying it out, resulting in juicy and flavorful chicken.

How to cook frozen chicken breast in a pressure cooker

Ingredients:

• Frozen chicken breasts (boneless)
• 1 cup of water or chicken broth
• Salt
• Pepper
• Any other seasonings of your choice (optional)

Method:

• Place the frozen chicken breasts in the bottom of the pressure cooker. It's okay if they're stacked, but make sure they're not stuck together.
• Pour in 1 cup of water or chicken broth. You can also use other liquids like pineapple juice or apple juice.
• Season the chicken with salt and pepper, and add any other seasonings you like.
• Secure the lid on the pressure cooker and move the valve to the sealing position.
• Set the timer for 10-12 minutes at high pressure. The time may vary depending on the size of the chicken breasts.
• Let the pressure release naturally for 5-10 minutes before releasing the remaining pressure manually.
• Check the internal temperature of the chicken with a meat thermometer. It should be at least 165°F.
• Serve the chicken as is, or chop or shred it as per your requirement.

Tips:

• If you're in a hurry, you can simply season the chicken with salt and pepper. However, feel free to experiment with different seasonings, sauces, and spices to add more flavour.
• The exact cook time will depend on the size of the chicken breasts. Larger breasts may require a slightly longer cooking time.
• Always check the internal temperature of the chicken to ensure it has reached a safe temperature of 165°F.

How to make chicken broth from pressure-cooked chicken

Ingredients

• Chicken carcasses or bony chicken pieces (wings, legs, necks, backbones, feet)
• Vegetables (celery, carrots, onions)
• Herbs and spices (bay leaves, rosemary, thyme, peppercorns)
• Water or chicken broth
• Salt (optional)

Instructions

• Place the chicken carcasses or bony chicken pieces into the pressure cooker.
• Add the vegetables, herbs, and spices.
• Pour in enough water or chicken broth to cover the ingredients.
• Secure the lid and bring the pressure cooker to high pressure.
• Cook for 45 minutes to several hours, depending on the type of bones used and the desired result.
• Allow the pressure to release naturally.
• Remove the chicken and vegetables from the broth.
• Strain the broth and skim off any fat.
• Refrigerate the broth overnight to allow the fat to harden and remove it easily.
• Use the broth as a base for soups, stews, or other recipes.

Tips:

• You can also use a combination of meaty and marrow-filled bones for a more intense flavor and silkier texture.
• Roasting the bones before pressure cooking can enhance the flavor of the broth.
• Don't be afraid to experiment with different herbs and spices to find your perfect flavor combination.

How to brine chicken breast for pressure cooking

Brining your chicken before cooking can help to add flavour and keep the meat juicy. Here is a simple guide to brining chicken breast before pressure cooking.

Making the brine

Firstly, you will need to make the brine. A basic brine is simply salt dissolved in water. A good ratio to start with is 4 tablespoons (60g) of salt for each quart (0.95 litres) of water. You can add more to taste if you prefer a saltier brine. Use coarse salt, such as sea salt or kosher salt, for a richer flavour. If you only have table salt, use a quarter less. You can also add 2 tablespoons (30g) of brown sugar to help the outside of the chicken breasts brown and caramelise when cooking. Alternatively, you could use honey, agave syrup, or maple syrup as a sweetener.

Seasoning the brine

You can season your brine with pepper, lemon juice, garlic, and herbs to taste. For example, a teaspoon (5g) of black peppercorns, 2-4 peeled and smashed cloves of garlic, a squeeze of fresh lemon juice, and 1 bay leaf per quart of water will add some subtle flavour to your chicken. You can also add spices and fresh or dried herbs.

Brining the chicken

Prepare your chicken breasts by trimming away any fat or tendons. These are the tough, reddish spots around the edges of the breast. Place your chicken in a large, shallow pan or a sealable bag. Pour the brine over the chicken, ensuring it is completely submerged. Seal the bag and place it in the refrigerator for around 1 hour per pound of meat. Larger chicken breasts or larger quantities of chicken may be brined overnight for a superior flavour and texture.

Cooking the chicken

Once you have removed the chicken from the brine, allow it to rest on a plate for at least 5 minutes, then pat it dry with a paper towel. You can now cook your chicken breast by pressure cooking, grilling, baking, or frying.

Pressure cooking the chicken

Place a trivet at the bottom of your pressure cooker and add 1 cup of liquid (water, chicken broth, apple juice, or pineapple juice). Place the chicken breasts on the trivet in a single layer and season with salt, pepper, or other seasonings. Secure the lid and ensure the vent is set to "sealed". Pressure cook on high for 8-12 minutes, depending on the thickness of the chicken breasts. Allow the pressure to release naturally for 5-10 minutes, then turn the valve to "venting" to release any remaining steam. Check that the internal temperature of the chicken is at least 165° Fahrenheit (75° Celsius) before serving.

How to shred chicken breast after pressure cooking

Once your chicken is cooked, it's time to shred it! There are a few ways to do this. You can use two forks to pull the chicken apart, or use a hand mixer or stand mixer for a finer shred. Make sure you shred the chicken while it's still in the juices in the pot, so it stays nice and moist.

If you're not going to use the chicken straight away, you can store it in the fridge for up to four days, or freeze it for up to six months. It's a good idea to portion it into small containers or bags if you're going to freeze it, so you can easily defrost the amount you need.

Frequently asked questions