Juiciest & Moistest Chicken Breast in Pressure Cooker

Name: Juiciest & Moistest Chicken Breast in Pressure Cooker
Prep time: 5 min
Cook time: 13 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
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)

Recipe by Pressure Cook Recipes

This recipe first appeared on Pressure Cook Recipes. SeeMeCook added nutrition.

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Imported by Anonymous on SeeMeCook

A scientifically tested method to achieve perfectly juicy, tender chicken breasts in an Instant Pot or pressure cooker, avoiding the common pitfall of dry, overcooked meat.

Time: 30 minutes
Equipment: Stovetop and pressure cooker
Good for: Lunch or dinner
Cuisine: American

Ingredients

2 servings

OriginalUSMetric

Main Ingredients

2 Boneless skinless chicken breasts260g - 300g each (9 - 10.5 oz), approximately 1 5/8 inch thick
1 cup Cold water250ml

Optional Brine

30 g SaltFor optional brine
500 ml Cold waterFor optional brine

Steps

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).
Pour exactly 1 cup (250ml) of cold tap water into the pressure cooker inner pot.
Place a stainless steel steaming rack (trivet) into the pot and place the chicken breasts on the rack.
Close the lid and ensure the venting knob is in the 'Sealing' position.
Cook at High Pressure for 5 minutes.
When the cooking cycle is complete, allow for a Natural Release for 7 to 8 minutes before opening the lid.
Check the internal temperature at the thickest part of the breast using an instant-read thermometer; it should register between 161°F (72 °C) – 163°F (73 °C).
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 (74 °C) 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

These are estimates per serving, worked out from the ingredients.

Calories: 240
Protein: 46 g
Carbs: 0 g
Fat: 5 g
Fiber: 0 g

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

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