Pressure cooking is a quick and convenient way to cook meat, vegetables, beans, grains and more. It works by trapping steam inside a sealed pot, allowing food to cook faster while retaining more nutrients than other cooking methods.
While pressure cooking has many benefits, it’s important to follow recipes and cook times carefully to avoid undercooking or overcooking food. Overcooked chicken can turn out dry, rubbery and stringy in texture.
In this article, we’ll explore what happens when you over pressure cook chicken and how to avoid it. We’ll cover:
- What is pressure cooking?
- What are the benefits of pressure cooking chicken?
- What causes chicken to overcook in a pressure cooker?
- Signs your chicken is overcooked
- How to prevent overcooking chicken in a pressure cooker
- Can you fix overcooked chicken from a pressure cooker?
- Is overcooked chicken from a pressure cooker safe to eat?
Understanding what goes wrong when chicken is over pressure cooked can help you troubleshoot issues and learn how to use this time-saving appliance properly.
What is Pressure Cooking?
Pressure cooking is a method of cooking food using a sealed pot called a pressure cooker. As ingredients cook, the steam they release builds up inside the pot, creating pressure. This allows food to cook faster at higher temperatures.
Modern electric pressure cookers make the process easy and safe. They have locking lids, sensors and regulators to maintain the right pressure level. Pressure is measured in pounds per square inch (PSI). Most recipes are cooked at high pressure between 10-15 PSI.
The benefits of pressure cooking include:
- Up to 70% faster cook times compared to conventional cooking.
- Ingredients cook thoroughly and evenly.
- Tender and moist meats.
- Well-cooked beans and grains.
- More nutrients retained compared to boiling or slow cooking.
- Saves energy by cooking faster.
These advantages make pressure cooking a popular modern technique, especially for cooking dried beans, tough cuts of meat, bones for broth and large batches of food.
Benefits of Pressure Cooking Chicken
Chicken turns out moist, fall-off-the-bone tender and flavorful when pressure cooked. Here are some of the specific benefits:
- Whole chickens can be cooked thoroughly in 20-40 minutes instead of over an hour with oven roasting.
- Chicken pieces and boneless breasts are done in just 6-12 minutes.
- The moist heat tenderizes connective tissue.
- Chicken stays juicy and doesn’t dry out.
- Cooking is energy efficient using the sealed pot.
- Soups and broths extract more flavor from chicken.
- Inexpensive, tougher cuts become meltingly tender.
- Meat near the bones cooks more gently.
Following the right time and pressure settings results in perfection, but overcooking is easy to do if these aren’t adjusted correctly.
What Causes Chicken to Overcook in a Pressure Cooker?
Chicken can overcook in a pressure cooker for the following reasons:
- Cooking at too high pressure (over 15 PSI).
- Cooking for too long.
- Not reducing cook time for smaller pieces or boneless breasts vs whole chicken.
- Neglecting to do a natural pressure release after cooking.
- Cooking frozen chicken without thawing first.
- Not adding enough liquid to the pot.
- Cooking too much chicken in one batch.
The sealed environment of a pressure cooker exposes chicken to hot, pressurized steam. This intense heat and moisture needs to be controlled with proper technique.
Cooking at Too High Pressure
Most pressure cooker recipes call for high pressure of 10-12 PSI. Going above 15 PSI risks overcooking. The higher pressure further intensifies the heat.
Cooking for Too Long
Chicken cooks very quickly under pressure. Whole chickens may take 20-30 minutes while bone-in parts and boneless breasts need only 6-12 minutes. Cooking for longer than recipes specify overexposes the chicken to moisture and high heat.
Not Reducing Time for Smaller Pieces
You’ll need to decrease cook time substantially for bite-sized pieces vs whole birds. Boneless, skinless breasts cook in just 3-5 minutes at high pressure. Leaving them in for 15-20 minutes suitable for a whole chicken guarantees overcooking.
No Natural Pressure Release
Releasing pressure too quickly after cooking doesn’t allow carryover cooking to finish gently. This can leave chicken overcooked near the bones. Letting pressure come down naturally for 5-15 minutes finishes chicken perfectly.
Cooking Frozen Chicken
Always thaw chicken before pressure cooking. Frozen food brings down the pot temperature, throwing off cooking times. The chicken will end up overcooked trying to compensate for starting from frozen.
Not Enough Liquid
Pressure cookers need at least 1 cup liquid to build enough steam. Not having enough water, broth or sauce can lead to burning or overcooking. The liquid dilutes intensity and acts as a temperature regulator.
Overcrowding
Too much chicken will throw off steam circulation and heat distribution. Go by the manual’s recommendations for max fill levels. Overfilling can hinder pressure regulation.
Signs Your Chicken is Overcooked
Here are some signs to check for that indicate your pressure cooked chicken is overdone:
- Chicken looks shrunken and dried out.
- Meat has pulled away from the bones.
- Chicken has a rubbery, tough texture.
- Broth looks murky and greasy rather than clear.
- Chicken tastes stringy rather than tender and moist.
- Stock made from chicken is cloudy or bitter tasting.
The extent of overcooking can range from slightly dry meat to completely inedible chicken. Pay attention as your chicken cooks and reference cooking charts to identify issues.
Appearance
Overcooked chicken takes on a shriveled, dried out look as moisture is expelled from the meat. It loses its plump, juicy appearance. The meat also pulls away from the bones, which is a sign of overexposure to heat and pressure.
Texture
Instead of being tender, moist and easy to shred, overcooked chicken takes on a rubbery, tough texture. The fibers contract and stiffen from prolonged high heat. The meat can become almost crunchy in cases of extreme overcooking.
Flavor
As juices are lost, overcooked chicken turns stringy in texture and lacks moistness. The flavor becomes dry rather than well-rounded. The meat can also take on a metallic or stale flavor from chemical changes.
Cloudy Broth
Chicken broth turns greasy and murky looking when too much fat, protein and collagen is extracted from the meat and bones. This creates a scummy film and unpleasant flavor.
How to Prevent Overcooking Chicken in a Pressure Cooker
Here are some tips to avoid overcooked chicken in your pressure cooker:
- Use an accurate pressure cooker recipe from a trusted source.
- Match cook time to amount and size of chicken pieces.
- Ensure pot reaches full pressure before starting timer.
- Quick release pressure only for small pieces like breasts.
- Vent excess steam for larger chicken pieces before serving.
- Allow proper spacing and minimum liquid for steam to circulate.
- Don’t cook directly from frozen.
Use Trusted Recipes
Find recipes from pressure cooker cookbooks or websites that specialize in this technique. Avoid substituting conventional cook times. Get a reference for accurate PSI, cook times and release methods.
Adjust Time for Size
Whole chicken needs longer cook time than chicken breasts or wings. Make sure to reduce time substantially for smaller pieces to avoid overcooking.
Verify Full Pressure
Don’t start your timer until the cooker indicates it has reached high pressure. This ensures the chicken cooks for the full recommended time under pressure.
Quick Release for Smaller Pieces
Letting pressure drop naturally can overcook delicate items like boneless breasts. Use quick release to stop the cooking sooner.
Vent Before Serving
Opening the pressure valve for a few minutes before opening the lid allows carryover cooking to complete without overdoing it.
Prevent Overcrowding
Don’t overload your pressure cooker. This allows proper steam circulation for even cooking.
Always Thaw First
Starting with frozen chicken can lead to overcooking as the cooker struggles to compensate for lowered temperature.
Can You Fix Overcooked Chicken from a Pressure Cooker?
Unfortunately, there aren’t any great fixes for chicken that is already overcooked in a pressure cooker. However, here are some ways to improve the results:
- Shred meat and use in casseroles or soups.
- Chop or dice chicken into small pieces for chicken salad.
- Simmer in broth or sauce to add moisture.
- Make chicken stock from the bones and scraps.
- Use meat in dishes with lots of spices, sauce or other ingredients.
- Remove from bones and finely chop or puree for chicken spreads.
While you can’t reverse overcooking, incorporating more liquid and flavor can mask some of the undesirable changes in taste and texture. Getting small pieces and adding sauce or stock helps make the meat usable if it’s slightly overcooked.
For chicken that’s very overcooked, the best options are to strip the meat completely from the bones for easier chopping, shredding and pureeing. Use it in flavorful recipes like chicken salad, tacos, casseroles or stocks rather than trying to serve it on its own.
Shred for Casseroles
Overcooked chicken breast can be shredded or chopped and added to casserole dishes like enchiladas, pasta bakes or pot pies. The sauce and other ingredients help make it more palatable.
Use in Soups
Tough, dry chicken works well in hearty soups like chicken noodle or chicken tortilla soup. The broth moistens it back up while lengthened cook times continue to soften it.
Make Chicken Salad
Chicken salads made with mayonnaise or cream cheese are a tasty way to use overcooked chicken. Dicing the meat small and mixing it with pleasing add-ins masks dryness.
Simmer in Liquid
Gently simmering shredded chicken in broth, wine or sauce for 15-30 minutes allows it to reabsorb some moisture after being overcooked.
Save Bones for Stock
Don’t waste the bones from overcooked chicken. Use them to make your own chicken stock. This extracts maximum flavor from what would otherwise go to waste.
Is Overcooked Chicken from a Pressure Cooker Safe to Eat?
The good news is that overcooked chicken is safe to eat, though the taste and texture suffer. The high pressure actually helps kill any potential bacteria on the meat.
Here are some points about the safety of pressure cooked chicken:
- Temperatures reach well above the 165 F minimum needed to kill germs.
- Steam penetrates meat thoroughly, unlike dry cooking methods.
- Extended cook times under pressure further ensure safety.
- Pre-cooking with other methods before pressure cooking also reduces risk.
- Overcooking doesn’t produce any toxic compounds or byproducts.
- Discard chicken if the pressure cooker didn’t seal properly during cooking.
The hot steam and prolonged cooking times make pressure cooked food very safe. You don’t have to worry about bacteria with overcooked chicken.
However, the chicken may be unpalatable if it’s extremely overcooked. Evaluate the results and use discretion. If the chicken is too far gone, it’s best to discard it. But slightly overdone chicken can be repurposed.
Use your senses as a guide. If the chicken has a bad odor, strange color or feels slimy, it’s best not to eat it. Trust your judgment.
Conclusion
It can be disheartening to open your pressure cooker and find a whole chicken or batch of breasts turned rubbery and desiccated from overcooking. However, it happens to most home cooks at one point or another.
The key is learning from your mistakes. Understanding what factors lead to overcooking helps you troubleshoot your next attempt. Pressure cooking remains a convenient, healthy and delicious cooking method when done properly.
With some care to follow recipe guidelines and avoid common errors, you can continue whipping up quick yet tender and juicy chicken entrees using your pressure cooker.
Key Points
| Benefits of Pressure Cooking Chicken | Causes of Overcooking Chicken | Signs Chicken is Overcooked |
|---|---|---|
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Tips to Avoid Overcooking
| Use reliable recipes | Adjust time for size | Verify full pressure |
|---|---|---|
| Match cook times to amount of chicken | Vent steam before serving | Prevent overcrowding |
| Don’t cook frozen chicken |