30-minute pressure cooking frozen chicken is a safe and efficient way for you to cook chicken. Traditional cooking can leave the meat in the danger zone for someone getting sick. To safely achieve this receipt you will need to boil make proper pressure cooking adjustments and then and always check the internal temperature is correct. Depending on how much meat is in there expect it to take 10 to 15 minutes for it to build the correct pressure.
Key Takeaways:
- ” Covering the frozen chicken with liquid ensures the heat will be transferred into most of the meat in the least amount of time.”
- ” Using fresh, not frozen, chicken? Make this pressure-cooker cacciatore chicken recipe the same way, but cut down the pressure-cooking time to 10 minutes.”
- ” Lastly, to make sure that the right amount of heat got all the way to the middle of the chicken, slip a meat thermometer down to the bone and check that the internal temperature has reached 165°F.”
“Pressure-cooking meat with this method shoots the frozen chicken quickly past this zone and neutralizes any stragglers.”
Read more: https://www.thekitchn.com/recipe-30-minute-cacciatore-chicken-228718
