If you’re using a steamer basket that didn’t come with your pressure cooker, ensure that it will fit inside your machine.
Avoid overcrowding the basket. If you want to make more chicken, cook the chicken in batches. If you prefer, use a combination of breasts, wings, or drumsticks.
If you’re using large thighs, they’ll probably need closer to 9 minutes to pressure cook.
Most pressure cookers take about 10 minutes for the pressure to naturally release.
The butter should melt and combine with the oil.
If you’re using smaller thighs, you may only need 1 cup (62 g) of the breadcrumbs. If you don’t have panko breadcrumbs, you can substitute dried breadcrumbs but they won’t crisp up as much.
Watch the breadcrumbs closely while they’re toasting since they can burn quickly.
If the chicken hasn’t reached temperature, close the pressure cooker and turn it back on to high for 3 to 5 more minutes.
If the chicken is very moist, you may need several paper towels.
Shake off the excess flour before you put them into the beaten eggs.
Keep the chicken pieces on the wire rack that’s on the baking sheet.
Refrigerate the leftover chicken in an airtight container in the refrigerator for up to 3 to 4 days. Keep in mind that the chicken breading will become soggy as it’s stored.
