Instant Pot Users question
So after all the posting about the instant pot I got one. Told my husband thank you for the Valentine's gift. LOL. He just smiled and gave me a kiss.
So last night I pulled it out and made the Lemon chicken that comes with the cooker. I had marinated the chicken pieces as directed, but only used 4 chicken thighs instead of 8 pieces of chicken. The chicken meat its self was amazing. Cooked perfect, tender, juicy, but the skin was soggy. Not that it really mattered since I just peeled it off, but I noticed in the picture it seemed like it was browned and had a crisp to it. There was a nice amount of juices in the pot afterwards that was reduced down for a sauce as directed by the recipe.
So my question is when cooking chicken with skin is it supposed to be cooked but soggy or should it be browned with a slight crisp?
This is the first time I have ever cooked with any type of pressure cooker so I am really not sure what the end product is supposed to look like.
Thanks.
You will never get crispy skin from cooking something in a wet environment, which is what the pressure cooker does. You can finish the chicken in an oven to crisp the skin if you want, but you'd probably want to cook it a little bit less in the pressure cooker if you opt for this method so that it won't over cook.
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Thanks Gwen that is what I thought, but the dam picture showed it looking kind of crisp and I thought I screwed something up. I don't need to be eating the skin anyways. I do like the tenderness of the meat that is a big plus.
It's an amazing electric pressure cooker. I have made citrus Cod and a rump roast with veggies over the weekend. I have teriyaki chicken breast ready for tonight's meal. Absolutely love this kitchen gadget.