Comments on: How to Make the Juiciest & Moistest Chicken Breast in Pressure Cooker

By: Amy + Jacky

Amy + Jacky — Wed, 11 Sep 2019 01:27:59 +0000

In reply to kate.

Hi Kate,

thank you for your question 🙂

I recommend taking the temperature of the chicken before and after resting.

According to USDA, the pasteurization Time for chicken is the following.

155°F (68°C) 47.7 seconds
160°F (71°C) 14.8 seconds
165°F (74°C) Instant

So as long as the interior temperature is above 155F for at least 1 minute, the chicken breast will be safe to consume.

Please take care
Jacky

By: kate

kate — Sun, 08 Sep 2019 02:04:38 +0000

hi! i have 2 questions:

1) should i take the temperature of the chicken before it rests after cooking, or after resting for 5-8 min? i’ve been measuring it before it rests, and it’s not up to 165 – does this mean it needs more time?

2) how would i figure out the cooking time needed for pre-diced/cubed chicken?

thanks so much!

By: Amy + Jacky

Amy + Jacky — Sat, 03 Aug 2019 21:09:46 +0000

In reply to Jackie.

Hi Jackie!

thank you for your question 🙂

Increasing the water amount will increase the get up to pressure time. The chicken breasts will be cooking during that time so you will have to adjust & reduce the cooking time if you are planning to increase the amount of water.

Please take care!
Jacky

By: Jackie

Jackie — Sat, 03 Aug 2019 15:01:39 +0000

Great tips for cooking chicken breast! The Pressure cooker is a game-changer for boneless, skinless chicken breasts. These are perfect for summer salads. I didn’t see this article before, but I have been doing some experimentation on my own. I like to keep the breasts out of the liquid. I have been searing the chicken breast lately with good results. Just pat the chicken dry and rub in a spice mixture. Then brown them on each side for a total of 6 minutes. Then PC as you suggest. I need to look at the article again, maybe I missed WHY it needs to be exactly 1 cup of water? Does that change with altitude? Or with an 8 quart Instant Pot? I am a mile high (Denver) and I usually add more liquid, I am not sure why I do that. I think I am just afraid of burning something. Thanks for all your food testing, your site is one of my favorites.

By: Amy + Jacky

Amy + Jacky — Thu, 07 Feb 2019 00:02:28 +0000

In reply to Jennifer.

Hi Jennifer,

Hope you had a wonderful New Year 🙂
Thank you for your question. Packing them too tightly will prevent the steam from pressure cooking them.

Happy New Year & please take care
Jacky

By: Jennifer

Jennifer — Wed, 06 Feb 2019 22:53:29 +0000

Hey friends, I’m a huge fan of your site and a brand new user. I made this as my second ever instant pot recipe. I have a 6qt and followed your instructions for HP nearly perfectly. I noticed when I opened the pot, the parts where the chicken breasts were touching were not cooked through. Should I try to avoid stacking them? I set them back in there for three more minutes.

By: Amy + Jacky

Amy + Jacky — Thu, 27 Dec 2018 03:11:05 +0000

In reply to Sam.

Hi Sam,

thank you for your question 🙂

It will depend on what fish. A salmon filet will take roughly 1 – 3 minutes to cook.

Chicken drumsticks will take 8 minutes on High pressure + 10 minutes natural release.

Merry Belated Christmas & Please take care!
Jacky

By: Sam

Sam — Thu, 27 Dec 2018 00:42:02 +0000

hello Ame & Jacky,

I’m cooking fish, but it comes out rubbery and tough. I buy whole fish and just slice it and cook on low pressure for 8 mins.

Also, how would one cook chicken drums or thighs n low pressure. I usually avoid under-cooking the meat (fish/thighs). I cook chicken for 30 mins on low pressure.

Any suggestions?
Thank you

By: Amy + Jacky

Amy + Jacky — Wed, 05 Dec 2018 21:09:05 +0000

In reply to Leah.

Hi Leah,

thank you for your question 🙂

You will not need to brine it.

Take care & have fun cooking
Jacky

By: Leah

Leah — Wed, 05 Dec 2018 18:38:23 +0000

We keep kosher. Our meat and chicken are soaked and salted before they are sold. Do I still need to brine?