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

FAQs

Why does chicken get rubbery in Instant Pot? ›

Why is my Instant Pot shredded chicken rubbery? Rubbery Instant Pot shredded chicken is usually the result of overcooking the meat.

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.

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.

By placing cooking liquid in the bottom of the pressure cooker and placing the chicken in the steamer basket above the liquid, you are guaranteed tender, moist chicken every time.

Pressure cookers are powerful, and it can be a fine line between perfectly done vs. too much. Longer cook times squeeze more moisture out of the tissue, leaving it drier and tougher.

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.

You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.

Once you're getting 4 “jiggles” per minute, or your dial gauge has come up to pressure, start your timer and process the chicken. If you're canning pint jars, you will process them for 1 hour 15 minutes (75 minutes). If you're using quart jars, you will process for 1 hour 30 minutes (90 minutes).

Overfilling your Instant Pot can affect the pressure that builds up inside, so you might end up with a mushy meal, or one that doesn't cook properly.

Is it bad to pressure cook too long? ›

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.

The longer you leave the chicken on the stove or in the oven, the more moisture it loses and the greater the chance you end up with that dreaded rubbery chicken.

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.