Choose to cook on a trivet or right in the pot<\/strong><\/h3>\nSome people prefer to cook their chicken on a trivet so that it steams. Others prefer to cook their chicken in a liquid to flavor the chicken as it cooks. My preference is to use a trivet or a steamer basket when the desired end-result is gently cooked chicken. Use what method works best for you!<\/p>\n
To cook on a trivet, place 1 cup water or cooking liquid in the bottom of the pressure cooking pot, then place a trivet in the bottom. Carefully lay the chicken breasts on a trivet. If you’re cooking multiple breasts, you can stack them crosswise on top of each other or use a second trivet to further separate your meat\u2014again, choose works best for you.<\/p>\n
To cook right in the pot, place 1 cup of cooking liquid (water, broth, juice) in the bottom of the pressure cooking pot. Place the chicken breasts in the cooking pot directly in the liquid, overlapping as little as possible.<\/p>\n
Choose your release<\/strong><\/h3>\nWhile many people recommend using a natural pressure release for meats, with chicken I prefer to allow the pressure to release naturally for just 5 minutes, then finish with a quick pressure release. Chicken cooks so quickly that I’ve found it can easily become overcooked with a longer pressure release. However, I believe that there’s no right or wrong way to pressure cook. If you prefer a natural pressure release with your chicken, that’s fine\u2014just reduce the High Pressure cook time by a few minutes until you find the sweet spot.<\/p>\n<\/div>\n\n\n\n