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I am a big fan of Chicken Tenderloins, but it can be pretty easy to overcook them. You don’t want to do that - Chicken Tenderloins ain’t cheap! I was a little hesitant to cook them in my Instant Pot - with that pressure though, I thought it might just be too much. But, I decided to just go for it.
Low and behold! Instant Pot WIN - again - in 10 minutes!
Easy Chicken Tenderloins
1 lb chicken tenderloins
Seasonings of choice*
1 cup Water
*season liberally
*season liberally
Place the rack that came with the Instant Pot, or a rack of your choice, over the liquid. Place chicken on rack, then season (I used salt, pepper, garlic powder, paprika and sprigs of fresh thyme).
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| Seasoned with garlic powder, salt, pepper, paprika and sprigs of fresh thyme |
Close the lid of your Instant Pot, and turn vent knob to “Sealing”. Press “manual” button, then set time using “+/- buttons to 6 minutes. After your IP pressurizes, about 5 minutes, your cook time will start. When complete, IP will automatically change to the "Keep Warm” setting. Press “Keep Warm/Off” to turn the IP OFF. Then quickly, manually release pressure (QPR) by turning vent knob from “Sealing” to “Venting” - I always place a towel over the vent knob before adjusting the vent knob to capture the steam. Open the lid of your IP.
Easy Chicken Tenderloins
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Are these frozen or thawed chicken tenderloins?
ReplyDeleteThawed! I am not a fan of cooking frozen meats, they just will never be as tender. That being said, you could do with frozen. Cooktime doesn't really change but it will take longer to come to pressure. I haven't done it with frozen though, like I said, so I can't quote adefinite cook time. I don't like to quote unless I have done it myself successfully! -Jessica
DeleteI like to marinate my chicken tenders in Italian dressing before cooking. Would you suggest using the marinade as the cooking liquid or just using water? I'm so excited to try this--thanks!
ReplyDeleteHi there! I think we might have “talked” on Facebook :) I use a trivet to cook them on, so they don’t actually touch the liquid. If you use a trivet, definitely marinate as usual. If you want to cook them in the liquid, lessen the liquid to 1/4-1/2 cup and add 1/4-1/2 cup Italian dressing. I have found that you want to season more than you would for oven cooked meals when it comes to capturing the same flavor in a pressure cooker. Don’t be afraid of seasoning! Thanks for the question! -Jessica
DeleteWhat cooking time would you recommend for half a pound of tenderloin?
ReplyDeleteWhen cooking in a pressure cooker, the amount of chicken shouldn't effect the cooking time.
DeleteIt's like when I cook rice, lentils, or beans in a pressure cooker, the time won't change when I add more or less, and the water to rice/lentils/beans ratio won't change, either.
So, when cooking something like chicken (or potatoes, or other veg), the amount of water can be just the minimum amount for the pressure cooker to make the steam necessary to create the pressure to do the cooking (typically 1 to 1.5 cups of water, broth, or other liquid).
DeleteSo some things need a water to ingredients ratio (like rice, beans, oatmeal, etc.), and some don't.
It should only take a small amount of research to figure these out.
I don't have a manual button on my instant pot. Do I use the pressure cook button ? If so on low or high setting. Thank you
ReplyDeleteYes. High pressure.
DeleteAhhhhhhjj
ReplyDeleteThank you! Mine turned out well but I should have heeded your warning and put more spices on the chicken.
ReplyDeleteNice! thank you so much! Thank you for sharing. Your blog posts are more interesting and informative.
ReplyDeleteelectric pressure cooker
can you only do one layer at a time? I am cooking about 15 tenderloins can I put them on top of each other?
ReplyDeleteI have same question. Did you try layering tenderloins?
ReplyDeleteI layer mine and they turn out fine... I then put them in my stand mixer and shred them then make chicken salad sandwiches! They are a hit in my home 😊
DeleteKnock me over with a feather! Even though I read the reviews, I still thought there was no way these tenders would turn out moist...but they did and I'm amazed. I had smaller looking tenders than what is in the photo, so I cooked them for 5 min. Did the quick release and then let them sit for a minute. Perfect, falling apart moist. To start, I put a pat of butter and a squeeze of lemon in the water, and had rubbed them with Penzey's Spices Cajun blend. I drizzled a bit of olive oil over them before cooking. Tasted good with Honey Mustard or BBQ sauce. Can't wait to try other flavor variations.
ReplyDeleteThat's amazing resources. But if you make this delicious meal then you have to have the best quality pressure cooker.
ReplyDeleteDo you add water?
ReplyDeleteYes, you put a cup of water in before you add the trivet and the chicken.
DeleteMy insta crock pot won't let me put less than 15 mins on the poultry setting. But I do have 2x as much chicken than in your pic. Hope they don't over cook 😬
DeleteThis comment has been removed by the author.
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