how long to pressure cook chicken breast
I have to admit it. In that location is a dilemma for cooking chicken breast in pressure cooker. On one mitt, pressure cooker saves so much time! On the other hand, pressure level cooking is non the best method for the juiciest and moistest craven chest.
Moisture Level vs Cooking Time:
To summarize, the longer the meat is cooked, the drier it volition become.
The Problem:
It is very easy to overcook chicken breast in pressure cooker, as we cannot cheque the temperature and level of doneness during the cooking process. Once upon a time, I overcooked a chicken breast in pressure cooker so badly that it registered at over 200°F on my food thermometer. Information technology was like eating a piece of dry cardboard.
The Meat for this Experiment:
We removed the pare, basic and excess fatty, then halved our whole craven breasts (Note: this is how skinless, boneless craven breasts are mostly sold in the market). They weigh 242 grams, 264 grams, 279 grams, 283 grams, 281 grams, and 298 grams respectively. The thickest part is near 1 v/8 inch thick.
Materials & Methods for Force per unit area Cooker Craven Breast Experiment
Pressure level Cooker: Instant Pot Electric Pressure level Cooker
Distance: shut to sea level
Liquid: Exactly 250ml (1 loving cup) of cold running tap h2o
Pressure: Low Pressure (five.8 ~7.2 psi) and High Pressure (10.15~11.6 psi)
Cooking Fourth dimension: 5 minutes – 9 minutes
Release Method: Natural Release
How We Cooked the Chicken Breasts:
- Pour in exactly ane cup of cold running tap water
- Place chicken breasts in pressure cooker (in the water or on a Stainless Steel Steaming Rack Stand up)
- Cook at High Pressure or Low Pressure
- Residue for 5 – 8 minutes before slicing & tasting
Pressure Cooker Chicken Breast Experiment Results
Low Pressure or High Pressure level?
We did a directly comparison and we both agreed that the texture of the high pressure craven breast came out slightly better. Maybe it was the quality of the craven meat. For at present, nosotros practice not accept enough data to make a solid conclusion.
To Brine or Not to Alkali?
Later doing 18 tests with chicken breasts and chicken drumsticks, nosotros found that a quick one 60 minutes brine increased the moisture level by 0.8% – one.1% compare to the non-brine craven.
Advantage: Even a quick brine increases the craven breast'due south moisture level and makes information technology more tender. It was evident in our direct taste test. It as well adds some saltiness flavor to the chicken breast.
Disadvantage: Brining dilutes some of the craven'southward season. Information technology was detectable in our taste test.
One small note, the non-brine version was highly adequate when it was perfectly cooked.
How to Brine?
Here is a quick wet alkali recipe đ
- In a small mixing bowl, mix 30 thousand salt with 500 ml of cold running tap water.
- Fully submerge the craven chest in the mixture and place information technology in the fridge for at least 1 hour. Brining chicken breast for over 3 hours may result in ham-similar meat texture.
- To foreclose leakage, you tin brine by putting everything in a ziploc bag instead of a mixing bowl.
On the Rack or Straight in Liquid?
We do not have enough data to make a conclusion, but it seems like more moisture is lost while the chicken chest is partially submerged in the liquid. More testing needs to exist done on this.
What Temperature Should I Aim for?
Official recommended condom temperature for craven chest is 165°F (some recommends 150°F – 160°F).
Aim for 161°F – 163°F at the thickest part of the chicken chest when you remove it from the force per unit area cooker. Become a food thermometer if you lot don't take one!
Rest the chicken breast for five – 8 minutes to permit the carryover rut elevate the eye temperature to 165°F.
Why Should I Residual the Chicken Chest?
Not merely does resting allows the carryover heat to slightly elevate the middle temperature, merely more than chiefly, information technology allows the meat fiber to relax and concur more than moisture when nosotros slice information technology.
My Chicken Breast is Undercooked, Should I Pressure Cook it Over again?
Unless the chicken breast is severely undercooked, We will not recommend pressure cooking information technology again. If the chicken breast is below 160°F, apace place the craven breast back in the pressure level cooker. Close the lid and allow the residual heat cooks it for an boosted 2 – 5 minutes. Do cheque the temperature frequently to avoid overcooking.
If the pressure level cooker has completely cooled downwardly, you lot can heat it upwards before placing the chicken breast back in. Call up to turn off the heat before you place the craven breast dorsum in to avert overcooking the exterior!
Summary: Pressure Cooker Craven Breast Cooking Time
Chicken Breast: 260 g – 300 k chicken breast (9 – 10.5 oz) with ~ 1 5/8 inch at the thickest part (go a Digital Kitchen Scale if you lot do not accept ane!)
High Pressure Cooking Method: 5 minutes at High Pressure with i cup of cold running tap h2o on a rack + vii – 8 minutes Natural Release
Depression Pressure Cooking Method: 9 minutes at Low Pressure with i cup of cold running tap water on a rack + 8 – 9 minutes Natural Release (The floating pin will driblet at effectually ii – 4 minutes)
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Source: https://www.pressurecookrecipes.com/make-moist-chicken-breast-pressure-cooker/
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