Perfectly Pressure-Cooked Chicken Breasts

If Albert Einstein’s definition of insanity is “doing the same thing over and over and expecting different results”, then my version for cooking would be “doing the same thing over and over and DREADING different results”.

In the cooking world, colour usually means flavour. In other words, the browner meat or veggies get, the richer and more complex the taste. Oven roasting and sautéing are the quickest and simplest ways to add that colour. But I also like convenience and speed – one of the many reasons why I use the pressure cooker so often.

To develop this beautiful and tasty colour often requires browning the meat first. With my electric pressure cooker that’s a simple step, but it’s also adding a step to my already busy life. I have found that I can make beautiful chicken breasts – with lots of flavour – in less time than it takes to boil potatoes or rice.

Over the past few weeks I have repeated this process over and over, each time afraid that the results will be different. But, happy day! Every single time, the chicken is moist, full of flavour, and beautifully browned. With no fussing. The catch is that I can only do 3 breasts at a time. Not a deal breaker for me!

Generously season “the pretty side” of each chicken breast with kosher salt, black pepper, garlic powder, and any fresh or dried herbs you like. (I usually use fresh thyme, rosemary, and sage when they are growing well, but the dried versions actually make a nicer “crust” on the chicken.)

Place that side down in the pressure cooker, making sure every bit is pressed against the bottom. Then season the other side in the same way.

Cover and set for 5 minutes on high. (No liquid, no oil!)

I always have my pressure cooker sitting on the cooktop, directly under the exhaust fan.

Flip the fan on high, release all the steam, and turn the chicken over. Cover, and set for an additional 2 minutes. This one goes quickly because the pan is already hot.

Let the chicken sit for a couple minutes before releasing the steam this second time. I might be a little obsessive with my meat thermometer, but I always check to make sure it’s close to the 165 degrees mark. If the breasts you are using are from a double-D chicken, you might need to do an additional minute or two.

There will be a small amount of incredibly tasty and concentrated broth in the pot. Don’t throw it away! Drizzle it over the chicken, make a gravy, or freeze it in ice cube trays to add to your next soup.

Enjoy perfectly cooked chicken every single time!

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