Easy Instant Pot Chicken Thighs Recipe (Juicy and Tender!) (2024)

FAQs

What makes chicken juicy and tender? ›

The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.

On the other hand don't overcook in pressure cooker or in pan. Yes, chicken breast will get softer the longer you cook it. However, if you cook it for too long, it will become dry and tough. The best way to ensure that the chicken breast stays juicy and tender is to cook it until the internal temperature reaches 165°F.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

Why is my Instant Pot shredded chicken rubbery? Chicken can get a rubbery texture in the instant pot when over cooked. To avoid this, try not to over cook your chicken.

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

1) Marinate the chicken in water, wine, or other liquids for up to an hour before cooking. This will tenderize the meat and add flavor. 2) Slowly cook the chicken on low heat with a lid on top for about 15-20 minutes per pound of chicken. The lid prevents the chicken from drying out too much.

Cooking any meat on high heat (or high pressure) for an extended period will both: denature more the proteins / collagen making the meat more tender; "squeeze" more water out of the meat, making it drier / chalkier in texture.

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. However, you can also use the cooker to make a sauce and cook your chicken submerged in flavour.

While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead.

The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F.

What cooking method makes chicken most tender? ›

Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts. Simply heat the chicken breasts quickly on the stovetop then let them poach from the inside out in their juices in a covered pan.

Rendering the fat from the skin to make it crispy rather than chewy takes longer than just waiting for a change in color. Give it 10-15 minutes per side. Keep it from getting too dark by using low heat.

In addition, chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long. Without moisture, the protein fibers in the chicken become elastic.

Overcooking:Overcooking is a common reason for tough chicken. If chicken is cooked for too long or at too high a temperature, the proteins in the meat can tighten and become dry, resulting in a tough texture. It's important to cook chicken to the recommended internal temperature and not exceed it.

Mayonnaise makes chicken moist and flavorful

Containing eggs and oil, which are fatty ingredients, mayonnaise helps add a bit of extra fat to the meat, which is mostly cooked off during the process. Moreover, mayonnaise forms a protective barrier that keeps all those tasty juices inside the chicken.

If you're really craving chicken breasts, just memorize the best ways to cook them in the oven. Using a method called “dry-poaching” is best. It involves covering the breasts with a piece of parchment paper before they go in the oven. This allows them to baste in their own juices so they cook up to be tender and juicy.