Here’s the Easiest (and Quickest) Way to Pressure Cook Chicken Breasts
Multicookers like the Instant Pot and Crock-Pot Express never fail to mesmerize us with their ability to crank out food in the fraction of the normal cooking time. Take this pressure cooked chicken breast, for example: To poach chicken breast normally takes 15 to 20 minutes, and that doesn’t include the roughly eight minutes to boil the water first. In a multicooker, that same chicken will cook up in about eight to 10 minutes. From there, you can serve the chicken breasts as is with steamed veggies and a side dish like rice. Or, you can shred the meat up and put it in chicken zoodle soup, tacos, or salads. The sky’s the limit once you know this technique.
Besides the multicooker, you will need a trivet. The Crock-Pot Express comes with one, but for Instant Pot, this silicone steam rack from Amazon is our fave pick.
Basic Pressure-cooked Chicken Breasts
(Makes 2 chicken breasts)
Recipe Note: If you have the time, brine the chicken breasts overnight in 1/4 cup kosher salt and 4 cups of water. You can also substitute beer for the water, add a few tablespoons of brown sugar, and/or throw in a few peppercorns for more flavor. Brining the meat will yield a more flavorful, moist chicken. FYI: You won’t need to season the chicken with any more salt if you brine it. Simply discard the brining solution and add the chicken to the trivet with a few cracks of pepper.
- 2 cups water
- 2 chicken breasts
- salt and pepper
1. Inside the bowl of a multicooker, add 2 cups of water. Add trivet. Place chicken on trivet.
2. Close lid securely into the lock position. Make sure the vent is also in the closed position. Pressure cook on low for 8-10 minutes or using the poultry setting. Quick release.
3. Carefully unlock lid. Remove chicken and place on cutting board to rest for 5 minutes. Shred using 2 forks or in a stand mixer with the paddle attachment. Reserve broth for soups.
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(Photos via Brittany Griffin / Brit + Co; recipe via Anna Monette Roberts / Brit + Co)