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Breast is lean muscle. Add a ton of heat to it and it'll seize up into a dense brick that nobody wants to eat. In that vein, I'm not sure I'd put chicken breast anywhere near a pressure cooker because that's a really great way to get something to 120°C. That's about twice what you want. Ideally we want chicken to hit 63.5°C and stay there for a bit. Here's ...


Frying the chicken tends to set the muscle fibers by drawing moisture out. An example of this would be taking a thin (1cm) cutlet and frying it until both sides start to turn golden. It will be pretty dry and hard. Pressure cooking it on the other hand tends to soften the muscle fibers without drawing moisture in (if anything, its putting moisture in). ...

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