Juiciest & Moistest Chicken Breast in Pressure Cooker

Ingredients

• 2 Boneless skinless chicken breasts (260g - 300g each (9 - 10.5 oz), approximately 1 5/8 inch thick)
• 1 cup Cold water (250ml)
• 30 g Salt (For optional brine)
• 500 ml Cold water (For optional brine)

Steps

1. 1

   Optional Brining: In a small mixing bowl or Ziploc bag, mix 30g salt with 500ml cold water. Submerge the chicken breasts and refrigerate for at least 1 hour (do not exceed 3 hours to avoid a ham-like texture).

2. 2

   Pour exactly 1 cup (250ml) of cold tap water into the pressure cooker inner pot.

3. 3

   Place a stainless steel steaming rack (trivet) into the pot and place the chicken breasts on the rack.

4. 4

   Close the lid and ensure the venting knob is in the 'Sealing' position.

5. 5

   Cook at High Pressure for 5 minutes.

6. 6

   When the cooking cycle is complete, allow for a Natural Release for 7 to 8 minutes before opening the lid.

7. 7

   Check the internal temperature at the thickest part of the breast using an instant-read thermometer; it should register between 161°F – 163°F.

8. 8

   Remove the chicken from the pot and let it rest for 5 to 8 minutes. The carryover heat will elevate the internal temperature to the safe 165°F while allowing the fibers to relax and retain moisture.

Notes

If the chicken is slightly undercooked (below 160°F), place it back in the cooker, close the lid, and let the residual heat cook it for 2-5 minutes without turning the pressure back on. For Low Pressure cooking: Cook for 9 minutes with an 8-9 minute natural release.

Nutrition per serving

• main
• chicken
• instant pot
• pressure cooker
• high protein
• low carb
• gluten-free