Are you tired of dry, boring chicken? I was too until I discovered the magic of cooking chicken tenderloins in my pressure cooker! Trust me, this cooking method will revolutionize your weeknight dinner game – and I’m gonna show you exactly how to do it.
As someone who puts chicken on my shopping list almost every week, I’ve tried every cooking method imaginable. But pressure cooking chicken tenderloins? Game-changer! They always come out incredibly tender and juicy, perfect for meal prep or a quick dinner solution.
Why Chicken Tenderloins Are My Secret Weapon
Most folks reach for chicken breasts without thinking twice, but I’m here to tell ya – tenderloins deserve way more love! These humble pieces of poultry have some serious advantages:
- They cook incredibly fast in a pressure cooker
- They’re practically foolproof – always tender (hence the name!)
- They’re versatile for countless recipes
- They’re perfect for meal prep
- They freeze beautifully after cooking
I’ve discovered that tenderloins are actually superior to breasts or thighs when I want shredded chicken for various meals throughout the week. They just work, especially when you want them to fall apart for shredding or dice them for other recipes.
What You’ll Need
Before we dive into the cooking process, let’s gather our ingredients:
- 2 pounds fresh or frozen chicken tenderloins
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 1/2 teaspoons of your favorite seasoning blend (optional)
- 1 1/2 cups chicken broth or water
- Your pressure cooker (I use a 6-quart Instant Pot)
Step-by-Step Cooking Instructions
Step 1: Season Your Chicken
First things first, we need to add some flavor to our chicken tenderloins. Season them all over with salt and pepper. If you’re using a seasoning blend (which I highly recommend), make sure to coat them evenly.
Pro tip: The seasoning possibilities are endless! Try:
- Italian seasoning if you’re adding the chicken to pasta
- Mexican spice blend for tacos, burritos or enchiladas
- Cajun spices if you’re serving with grits
- Simple salt and pepper works great too!
Whatever seasoning you choose, use about 1 1/2 teaspoons total per 2 pounds of meat.
Step 2: Prep Your Pressure Cooker
Pour the chicken broth or water into the bottom of your pressure cooker insert This liquid is crucial for creating the steam that will cook our chicken to perfection!
Next, place the trivet inside the pressure cooker. This keeps the chicken elevated above the liquid for even cooking. If you’re planning to shred the chicken later, you can skip the trivet and cook the tenderloins directly in the liquid – they’ll be even more moist this way!
Step 3: Add Chicken & Cook
Place your seasoned chicken tenderloins on the trivet (or directly in the liquid if shredding)
For fresh chicken tenderloins:
- Set your pressure cooker to Manual/High pressure for 4 minutes
- When cooking time is complete, allow a natural pressure release for 5 minutes
- Then manually release any remaining pressure
For frozen chicken tenderloins:
- Set your pressure cooker to Manual/High pressure for 6 minutes
- Allow a natural pressure release for 5 minutes
- Then quick-release any remaining pressure
Step 4: Enjoy!
That’s it! Your chicken tenderloins are ready to serve however you like. The total time including pressurizing and release is about 15-20 minutes – WAY faster than conventional methods!
Ways to Use Your Pressure Cooked Chicken Tenderloins
One of the reasons I love this method so much is the versatility. Here are some of my fave ways to use pressure cooked chicken tenderloins:
- Serve them whole with your favorite sides
- Shred them for tacos, burritos, enchiladas, or chicken salad
- Dice them to add to soups, salads, or pasta dishes
- Meal prep for easy lunches throughout the week
- Freeze them for quick meals later
Shredding Hack You Need to Know
If you’re planning to shred your chicken, I’ve got a game-changing tip: use your hand mixer! It’s SO much faster than using two forks.
Here’s how:
- Place your cooked chicken in a deep bowl
- Use your hand mixer on low speed to break down the big pieces
- Gradually increase speed to finish shredding
- Done in seconds instead of minutes!
Just make sure to use a deep bowl to prevent chicken from flying everywhere. Trust me on this one!
Batch Cooking & Storage Tips
Can I Cook More Than 2 Pounds at Once?
Absolutely! You can cook up to 4 pounds at once in a 6-quart pressure cooker, or even more in an 8-quart model. The best part? You don’t need to adjust the cooking time at all!
Freezing Your Cooked Chicken
This is one of my favorite meal prep hacks! Freeze cooked chicken tenderloins for those crazy busy nights when you need a quick protein.
For freezing whole tenderloins:
- Cool completely to room temperature
- Place in airtight freezer-safe containers or gallon-size freezer bags
- Squeeze out all air before sealing
- Freeze for up to two months
For freezing shredded chicken:
- Cool completely
- Portion into quart-size freezer bags
- Squeeze out all air before sealing
- Freeze for up to two months
To thaw, simply place in the refrigerator overnight before reheating and serving.
Why Pressure Cooking Works So Well for Chicken Tenderloins
I’ve tried every method for cooking chicken – baking, grilling, slow cooking – but pressure cooking tenderloins gives me perfect results every time. Here’s why:
- The high-pressure environment forces moisture into the meat
- The quick cooking time prevents drying out
- The sealed environment locks in flavors
- It works perfectly from fresh OR frozen (a lifesaver when I forget to thaw!)
Frequently Asked Questions
Q: Can I use chicken breasts instead of tenderloins?
A: Yes, but you’ll need to adjust the cooking time. For fresh boneless chicken breasts, cook for 6-8 minutes depending on size.
Q: What if I don’t have chicken broth?
A: Water works fine! The broth just adds extra flavor. You can also try other liquids like vegetable broth or even fruit juice for different flavor profiles.
Q: My chicken came out tough. What went wrong?
A: You likely overcooked it. Chicken tenderloins are small and cook quickly. Stick to the recommended times and you’ll be good!
Q: Can I cook the chicken with vegetables?
A: Most vegetables will overcook in the time it takes to cook chicken. I recommend cooking them separately or adding quick-cooking veggies after the chicken is done using the “Sauté” function.
Final Thoughts
Cooking chicken tenderloins in a pressure cooker has seriously changed my dinner game. In just about 15 minutes total, I have perfectly cooked, juicy chicken ready for whatever meal I’m making. Whether you’re a meal prep pro or just trying to get dinner on the table after a long day, this method is a lifesaver!
Now excuse me while I go make a batch for my weekly meal prep. My fridge won’t stock itself with delicious protein options!
Quick Reference Guide
| Chicken State | Pressure Cook Time | Natural Release Time |
|---|---|---|
| Fresh Tenderloins | 4 minutes | 5 minutes |
| Frozen Tenderloins | 6 minutes | 5 minutes |
Remember:
- Use 1 1/2 cups liquid per batch
- Season with 1 1/2 teaspoons of spices per 2 pounds
- For shredding, cook directly in the liquid (skip trivet)
- Store in refrigerator for up to 4 days
- Freeze for up to 2 months
Happy pressure cooking!
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