150 Best Instant Pot Chicken Recipes (2024)

FAQs

Why does my Instant Pot chicken taste rubbery? ›

Chicken can get a rubbery texture in the instant pot when over cooked. To avoid this, try not to over cook your chicken. Storing the chicken in chicken broth can help rehydrate the chicken and make it less rubbery.

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. Instant Pot chicken breast is also as ingenious for meal prep (hello, more oven space!) as it is for weeknight dinners.

Oddly enough, it can be really challenging to get the right texture when cooking boneless chicken breasts. They cook quickly in the Instant Pot, but if you don't cook them long enough they get a weird, rubber-like texture that's nearly impossible to chew, and if you cook them too long, their texture gets dry.

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. If you have a smaller instant pot, simply cook your chicken in batches so you can keep it in single layers.

There are a number of reasons your Instant Pot will display its burn message. Most of these involve mishaps that may occur during the cooking process, like not adding enough liquid or forgetting to adjust the steam valve to the sealing position. Once you figure out what you've done wrong, correcting the error is easy.

In a 6 quart Instant Pot, you can cook up to 5 pounds of chicken. In an 8 quart Instant Pot, you can cook up to 8 pounds of chicken. How much water do you put in the Instant Pot to cook chicken? For a 6 quart pressure cooker, add 1 cup of liquid.

It is very easy to overcook chicken breast in pressure cooker, as we cannot check the temperature and level of doneness during the cooking process.

So can a Crock-Pot cook better chicken than an Instant Pot? Well, it really depends on what you're making. The Instant Pot cooks chicken much faster than its non-pressure counterparts, but the resulting texture isn't going to be the same as what you'd get with a slow cooker or Dutch oven.

chicken requires 18 minutes of high pressure cooking. Add 6 minutes of cooking time per additional pound. Note: You can submerge your chicken directly in the cooking liquid, especially if you want to make chicken stock. However, the steamer basket method ensures crispy skin and won't wash away the seasoning.

How long does it take to cook chicken breast in Instant Pot chart? ›

Press the Poultry button. The default setting is pre-programmed to set the pot to cook at HIGH pressure for 15 minutes, which is suitable for larger pieces of chicken. If you press the Poultry button again, you can adjust the mode from Normal to Less or More (this simply changes the cooking time).

Chicken needs to reach 165 degrees F to be safe to eat. If the chicken is not at least 162 degrees F after pressure cooking, place the lid back on the pressure cooker and set the cooking time for 1-3 minutes based on how many degrees it needs to raise. Keep in mind that your chicken will rise a few degrees as it rests.

Follow this tip: Unless otherwise specified in the recipe, use just enough liquid (usually water or broth) to bring the cooker to pressure. Amounts will vary between recipes, but in general, 1/2 to 1 cup of liquid is needed to get cooking.

There would be a problem if they turned off the instant pot and left it over night. As long as the food stays warm out of the danger zone (40-140 degree F.) it should be safe to eat.

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.

As previously mentioned, the chicken loses moisture (and fat) as the cooking time increases, resulting in a rubbery texture. You can't go back and re-make the chicken, but the good news is there are ways to fix it. You'll need to add more liquid and fat back to help the chicken become more tender and enjoyable.

The reason so many places serve rubbery chicken is not because it's overcooked. It's undercooked. Collagen tissue, which can make meat tough or rubbery, and which chickens have a lot of, doesn't melt at 165°F.