How to Cook Chicken in the Pressure Cooker

Ingredients

• 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs
• 1 cup water
• 1 teaspoon salt
• 2 bay leaves
• 3 cloves garlic

Directions

1. Place the chicken across the bottom of the pressure cooker in a single, even layer. Pour in the water, season with salt, and add the bay leaves and garlic.
2. Lock the lid in place and check that the pressure regulator is turned to "Sealing." Choose the "Pressure Cook" or "Manual" setting, and set it for 10 minutes on high pressure. The cooker will need about 10 minutes to reach full pressure; the cooking time starts after that point.
3. When the timer sounds, release the pressure right away by turning the pressure release knob from "Sealing" to "Venting." Wait until the pressure has fully released, which will take a minute or two.
4. Open the cooker and check the thickest part of a piece of chicken with a digital thermometer; it should read at least 165ºF. If it is not quite there, close the lid again with the vent sealed and cook for another minute or two.
5. Move the chicken to a dish with tongs and let it rest for 10 minutes. Slice, shred, or cube it however you need, or store it in a lidded container in the refrigerator for up to 5 days.
6. If you would like to keep the cooking liquid, strain out the bay leaves and garlic. Pour the liquid into a tightly lidded container and refrigerate it for 3 to 4 days, or freeze it for up to 6 months.