How to cook chicken in a pressure cooker or multicooker

Few buyers of pressure cookers are thinking of using it for chicken. Here you can discover some delicious recipes, simple and quick to prepare, adapted both for the pressure cooker and for the multicooker – the new investment that most Romanian housewives want.

Practical tips for beginners

The great advantage of cooking using a pressure cooker or multicooker is that the cooking time is significantly reduced, so you will not have to spend hours in the kitchen, guarding pots and mixing in them.

What are the differences from classic cooking?

When cooking classically, the cooking temperature is 100 degrees – the boiling temperature of water. When you use a multicooker or a pressure cooker, the food will boil faster because the extra pressure contributes to a faster tenderization of the ingredients.

Considering that the pressure cooker does not allow you to open the lid in full boil, in order to add additional ingredients, another peculiarity of this type of cooking is that all the necessary things are put from the beginning and boiled together. The great advantage is related to the mixture of flavors and the delicious taste that the food prepared in this way acquires.

How to cook chicken in a pressure cooker or multicooker

Because a much smaller amount of water is used, all the flavors are much more concentrated and not so many nutrients are lost in the sauce that remains unconsumed.

As long as the intensity of the heat source is correctly selected, food cooked in a pressure cooker or multicooker no longer requires your presence in the kitchen; there is no need to guard the pans on the stove.

Finally, users notice that the use of this type of device and in general this type of cooking requires fewer containers and considerably reduces the number of dishes to be washed. Hence, time, space, water and detergent savings and, in general, a superior state of comfort.

Are there any particularities when it comes to cooking chicken?

Apart from the fact that you have a safe, natural and country source of poultry meat, chicken is generally boiled quickly. So, about 15 to 20 minutes will be enough for the store chicken, and 30 minutes will freeze the chicken.

As with any other meat, the flavor and juiciness of the finished product are determined by how "cooking" begins. The specialists recommend, every time, the fast and superficial browning, on the surface, so that the juices remain inside, the product acquires a beautiful color and a light caramelizing aroma.

Sweet and sour chicken with rice

No matter which container you prepare this delicious, Chinese-inspired recipe, you will need the same ingredients. With about 500 g of chicken breast you can get two healthy portions of the finished product; if the family is larger, or if you have visiting friends, you will adjust the quantities according to the number of people.

In addition to meat, you need a bell pepper cut into pieces, a large onion cut into strips, 150 ml pineapple juice, 50 g honey, a tablespoon of vinegar, 2 tablespoons soy sauce, 2 tablespoons ketchup, a tablespoon of olive oil, salt and pepper and spices for chicken – whether it's a ready-made mixture or using the ones your family prefers.

For rice you need 2 cups of well-washed rice in several waters; Long grain rice is often appreciated by consumers as being tastier.

At the pressure cooker

The washed rice is put in the pressure cooker; to the two cups of rice add two and a half cups of water and salt to taste. Put the lid on and boil; it only takes 3 minutes to prepare, once the valve has started to whistle.

When you start the chicken, you will put on the bottom of the pot a tablespoon of olive oil, which you will heat over high heat; add diced meat, peppers, onions and spices and brown them for about 10 minutes, until the chicken acquires a beautiful and appetizing color.

Mix the pineapple juice, ketchup, soy sauce, vinegar, honey, water, salt and pepper, then pour the sauce obtained over the meat. Put the lid on the pot and simmer for 15 minutes on low heat.

The preparation protocol is similar no matter what pressure cookers you use; which is not valid for any multicooker brand, each having its own particularities.

The multicooker

Preparing rice for multicooker is quick and easy. Over the two cups of rice add 3 cups of water, add salt and add the spices that your family prefers. The amount of water can vary slightly, depending on the consistency you want, wetter or drier.

Close the lid of the multicooker and select the rice cooking function: it is a function at a relatively low temperature, lasting 12 minutes. Keep in mind that the time required to reach the optimum temperature is added to the actual cooking time, just as the pressure cooker takes time to reach boiling point.

Once the appliance indicates the expiration of the 12 minutes, the rice is ready to be served. Carefully handle the pressure valve and carefully open the lid. The rice comes out fluffy, which is appreciated by most consumers.

How to cook chicken in a pressure cooker or multicooker

To prepare the chicken, the pot of the appliance is placed in the classic position and the Brown or Saute function is set depending on the type of device you have. Once you press the start button, the vessel heats up, which is signaled by the disappearance of the HEAT display.

Put the olive oil in the hot pot, add the chicken, pepper, onion and spices and cook for about 15 minutes, depending on how long it takes for the pieces to brown.

The sauce is prepared separately, just like when using a pressure cooker, then poured over the meat. Close the lid and pressure valve well and select the appropriate cooking program: Poultry.

As the content heats up, you will be able to see the same message on the display: HEAT. Once it has reached boiling temperature, the cooking program takes about 15 minutes; an audible signal will warn you that the required time has elapsed. First open the pressure valve and then the lid of the pot, carefully on the hot steam.

Good appetite!

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