Pressure cooking chicken can be a quick and easy way to cook juicy, tender chicken in a lot less time than usual. But if you cook chicken in the pressure cooker for too long, the meat can become dry, stringy, and tasteless. How to keep your chicken from going bad when you pressure cook it for too long is what this article is about.
How Long To Pressure Cook Chicken
The recommended pressure cooking time for boneless, skinless chicken breasts is about 8-10 minutes at high pressure. Chicken thighs and drumsticks take 10-15 minutes. Whole chickens can take 15-30 minutes depending on size.
These times ensure the chicken reaches a safe minimum internal temperature while remaining juicy. Cooking chicken under pressure significantly reduces cook times because the pressure allows the liquid to reach temperatures above boiling point.
What Happens When Chicken Is Overcooked In The Pressure Cooker
Chicken is made up of protein fibers that tighten and contract when cooked At the right temperature and cooking time, the proteins denature, becoming firm, opaque and pleasantly juicy
But if you cook chicken for too long, the protein fibers lose their water and get so tight that the meat is dry and stringy. The texture goes from tender to unpleasantly chewy.
In addition to drying out, overcooked chicken takes on a stringy, mushy texture. The flavors also become dull, lacking the delicious chicken flavor.
How Long Is Too Long To Pressure Cook Chicken?
Cooking chicken for just a few minutes too long in the pressure cooker can result in overcooked meat.
Whole chickens and bone-in parts like thighs and drumsticks have more natural fat and collagen. The bones also shield the meat, so these cuts can usually handle slightly longer cook times.
However, boneless, skinless chicken breasts turn from juicy and tender to dry and stringy much more quickly Cooking for even just 5 minutes too long can make a big difference
To avoid overcooking, it’s best to stick to recipe cook times when possible. If experimenting, start with the minimum cook time and check for doneness before cooking longer.
Signs Your Pressure Cooked Chicken Is Overcooked
Here are some signs that your pressure cooked chicken is overcooked:
- Dry, stringy texture
- Meat shrivels and separates into fibers
- Very firm to the point of tough
- Mushy, almost puréed texture
- Lacking flavor, bland taste
- Falls apart easily or shreds into stringy bits
The chicken may also leak a lot of liquid during cooking, which is extracted moisture from overtightened proteins.
When cutting into an overcooked chicken breast, you may see visible pores where juices have been forced out.
How To Avoid Overcooking Chicken In The Pressure Cooker
Here are some tips to keep your pressure cooked chicken juicy and tender:
- Use a meat thermometer to check doneness. Chicken is perfectly cooked between 165-175°F.
- Stick to recommended cook times in recipes and manuals.
- For boneless breasts, start with the minimum cook time and natural release.
- Cook thigh or leg quarters instead of breasts, if possible.
- Use the quick release method to prevent overcooking.
- Add broth or sauce to braise chicken and prevent drying out.
- Cook chicken on a trivet above water to gently steam and poach.
- Chill and shred any overcooked chicken for use in casseroles, tacos, etc.
You’ll figure out the best times to cook with your pressure cooker after some trial and error. Just make sure you don’t go past the suggested times out of extra safety. Perfectly cooked, juicy pressure cooker chicken is just minutes away!.
Frequently Asked Questions
Why did my pressure cooked chicken come out dry and chewy?
The most common reason is overcooking. Chicken breast dries out very quickly when cooked too long in the pressure cooker. Try reducing cook time and using natural release method.
Is it safe to eat chicken that is overcooked in the pressure cooker?
Yes, the chicken is safe to eat as long as it reached the right internal temperature of 165°F. If it’s overcooked, the texture might be dry and stringy, which is not what you want.
Can I put sauce on chicken to keep it moist in the pressure cooker?
Yes, braising chicken in sauce will add flavor and moisture. Just avoid sugary sauces that can burn, and account for any extra cook time the sauce may require.
Should I use chicken breasts, thighs or a whole chicken in the pressure cooker?
Chicken thighs and drumsticks are very forgiving, even if slightly overcooked. Whole chickens also hold up well. Boneless breasts are most likely to dry out when cooked too long.
How can I shred overcooked pressure cooker chicken?
Try pulling the chicken apart with two forks. You can also use a stand mixer with paddle attachment. Chill the chicken first to make it less slippery for the forks or beaters to grip.
Overcooking chicken in the pressure cooker is easy to do, but avoidable with some simple tricks. Follow recipe guidelines, use natural release, and start with minimum cook times for tender, juicy results every time.
Instant Pot Chicken Is So Easy!
Cooking chicken in the pressure cooker or Instant Pot works similarly to poaching. The biggest difference is that you use less liquid and you can press a button and step away while the pot is doing its thing.
The chicken cooks in water, seasoned with salt, bay leaves, and garlic for a little bit of extra flavor. Depending on how you want the meat to taste, you can add any nice-smelling herbs or vegetables to the water. Ginger and green onion would be nice if you plan to use the chicken on top of an Asian-style salad, for instance.
- If you’ve never used an Instant Pot before, check out our post on how to do it.
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BONUS: Chicken Broth!
As a bonus, cooking chicken this way yields about two cups of chicken broth! Save it in the fridge or freezer for later, use it as a base for a soup, or cook up an extra flavorful batch of rice or quinoa, subbing the broth for water.