Instant Pot Brown Sugar Garlic Chicken (10 Mins Recipe) - Rasa Malaysia (2024)

FAQs

Why are chicken breasts tough in Instant Pot? ›

With chicken you need to let the pot naturally release for at least 10 minutes-all the way before opening. This helps it finish cooking and keeps it from becoming dried out and tough. 8-10 minutes high pressure should be enough for fresh chicken.

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.

The key to getting perfectly juicy boneless chicken breasts is to cook them on a trivet, above the liquid. I find that this results in a better texture than cooking them on the bottom of the pot. I also think their texture is best when you quickly release the pressure, rather than letting it naturally release.

Pressure cookers save you time by cooking foods TWO to TEN times faster than other cooking methods. They are the fastest way to cook delicious meals: beef roasts, chicken, rice, dry beans, you name it.

While all cuts of chicken are fair game for the Instant Pot, thighs are the most forgiving. Because chicken breast is so lean, just a couple of extra minutes of cook time turns them from juicy to overcooked and dry.

Chicken breasts are a less ideal choice for slow cooking. One reason why you shouldn't make boneless chicken breasts in a slow cooker is because they're too low in fat to withstand cooking for a long time. Your final product will likely come out tough and chewy.

At 12-15 min range the chicken meat will dry out some, but let it rest in the cooking liquid for a few minutes before cutting and it should be able to re-absorb some of it (or not release more).

One is having the chicken submerged in the liquid and the other option is placing the chicken on top of the trivet. Submerging the chicken method is great for shredding in enchiladas, etc; while cooking the chicken on the trivet creates a firmer chicken that can be sliced for salads, etc.

Add Liquid: Pour in enough liquid, such as broth, wine, or water, to cover the meat partially. This liquid creates steam, which builds pressure and helps in cooking the meat. Set the Pressure and Time: Follow the recommended cooking times and pressure settings for different types of meat.

Maybe the pressure build-up inside wasn't enough for the chicken. Maybe you didn't really cook it long enough. Maybe you released the pressure too soon, without allowing it to cook completely. Maybe there's something wrong with your pressure cooker.

What happens if you overcook chicken in a pressure cooker? ›

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.

Because it is fast and practical, it also saves labor. More tasty: When a piece of chicken is inserted in very hot oil in pressure fryer tank, it rapidly gets sealed making it difficult fort he juice inside the chicken to escape. Entrapping the chicken juice within while cooking adds to its taste.

Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic. The types of chicken you buy at the store can also make a difference.

You're Overcooking Them

This is likely the most common mistake cooks make when it comes to chicken breasts. Of course, nobody wants a medium-rare chicken breast, but sometimes in an effort to fully cook our chicken breasts, we unintentionally overcook them. The result? An unpleasantly dry, chalky texture.

Overcooking or cooking at too high a temperature can result in tough, dry chicken. Undercooking can leave chicken undercooked and chewy. Proper cooking techniques, such as roasting, grilling, or braising, can help maintain moisture and tenderness.