Cooking chicken in a pressure cooker without any liquid is not recommended. Pressure cookers rely on the presence of liquid to create steam and build pressure, which helps cook the food quickly and evenly. Without liquid, the pressure cooker won't be able to generate the necessary steam and may not function properly. Additionally, cooking chicken without liquid could lead to the chicken sticking to the bottom of the pressure cooker, burning, or becoming dry and overcooked.
If you want to cook chicken in a pressure cooker, it's essential to add at least a small amount of liquid, such as water, broth, or sauce. This liquid will create the steam needed to cook the chicken effectively. The cooking time will vary depending on the type and size of the chicken pieces and the pressure cooker you're using.
Here's a general guide for pressure cooking chicken with liquid:
Add a small amount of liquid (about 1/2 to 1 cup) to the pressure cooker. This liquid can be water, chicken broth, tomato sauce, or any flavorful liquid of your choice.
Place the chicken pieces in the pressure cooker. You can use boneless or bone-in chicken, but remember that bone-in pieces may require slightly longer cooking times.
Close and lock the pressure cooker lid.
Follow the manufacturer's instructions for your pressure cooker to bring it up to pressure. This usually involves setting the cooker to high pressure and letting it build pressure until the safety valve indicates the desired pressure has been reached.
Once the pressure is reached, reduce the heat to maintain a steady pressure, and start the cooking time.
For boneless, skinless chicken breasts or thighs, cook for about 8-10 minutes under pressure.
For bone-in chicken pieces, like drumsticks or thighs, cook for about 10-12 minutes under pressure.
Please note that these times are approximate, and the cooking time may vary depending on the specific pressure cooker and the size of the chicken pieces. Always refer to your pressure cooker's manual and adjust the cooking time as needed.
Remember to exercise caution when releasing the pressure after cooking. Follow the manufacturer's guidelines for safe pressure release methods. Always use a meat thermometer to check that the internal temperature of the chicken reaches a safe minimum of 165°F (74°C).