These Instant Pot Chicken Recipes Are Waiting to Make Dinner Easy (2024)

FAQs

How do you keep chicken from getting tough in Instant Pot? ›

The key to getting perfectly juicy boneless chicken breasts is to cook them on a trivet, above the liquid. I find that this results in a better texture than cooking them on the bottom of the pot. I also think their texture is best when you quickly release the pressure, rather than letting it naturally release.

This dinner staple cooks up perfectly every time in the Instant Pot. You can aim for firm but juicy chicken for cubing, or let it cook a little bit longer for tender shredded chicken.

Why is my Instant Pot shredded chicken rubbery? Rubbery Instant Pot shredded chicken is usually the result of overcooking the meat.

You can cook chicken breasts in whatever size instant pot you have. Just make sure you add at least 1 cup of liquid, and then place the chicken in the pot in a single layer.

The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.

Because chicken breast is so lean, just a couple of extra minutes of cook time turns them from juicy to overcooked and dry. Thighs, on the other hand, are a fattier cut, and not prone to dry out as quickly even after an extra minute or two of cooking.

Marinating your chicken in something overnight can help make it all the more juicier and tender. You can use a gluten-free, acidic marinade (like olive oil and lemon juice) or something breadier (like baking soda, egg whites, and buttermilk).

Your Instant Pot should have a line on the inner pot to show the maximum amount of food you can cook in it at once (and it's there for good reason!). Overfilling your Instant Pot can affect the pressure that builds up inside, so you might end up with a mushy meal, or one that doesn't cook properly.

The white substance is actually protein, known as albumin, that is released during the cooking process. It is completely safe to consume and is a natural occurrence in chicken.

Why did my chicken burn in Instant Pot? ›

An improperly sealed lid can cause the Instant Pot to just cook and cook your contents as it attempts to reach pressure. This will lead to scorching and then a burn notice. Make sure that you're using enough liquid.

In addition, chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long. Without moisture, the protein fibers in the chicken become elastic. Included with each meal is a set of instructions to help you cook the meals.

Chicken can get a rubbery texture in the instant pot when over cooked. To avoid this, try not to over cook your chicken.

Chicken breasts are a less ideal choice for slow cooking. One reason why you shouldn't make boneless chicken breasts in a slow cooker is because they're too low in fat to withstand cooking for a long time. Your final product will likely come out tough and chewy.

If I want to cook a lot of chicken breasts quickly, I do them in the Instant Pot like this recipe. This gives your chicken a poached or stewed texture. If I just need 2 or 3, I turn to my air fryer. The texture from the air fryer is more like a traditional roasted chicken breast, which I prefer for most uses.

If it's still tough, you will need to cook it longer. The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes.

Best cooking methods to prevent rubbery chicken

steaming. boiling/simmering. slow cooking (with liquid) stewing.

Because chicken breast is so lean, just a couple of extra minutes of cook time turns them from juicy to overcooked and dry. Thighs, on the other hand, are a fattier cut, and not prone to dry out as quickly even after an extra minute or two of cooking.

Bring up to full pressure over medium-high heat, and cook for 20 minutes. Carefully release pressure according to the manufacturer's instructions. Check to make sure meat is fork tender. Let the meat rest for 15 minutes.