How do you cook chicken liver as tender if pressure cooked them?

You're right! Pressure cooking can sometimes make chicken liver tough. Here's how to ensure tender chicken liver when pressure cooking:

1. The Quickest and Easiest Method: Short Cooking Time

* Pressure Cook for 1-2 Minutes: Chicken liver cooks incredibly quickly. Pressure cooking for just 1-2 minutes, followed by a quick natural pressure release, is the key to tender liver. Overcooking is the biggest enemy of tender liver!

* Add Liquid: Use a small amount of liquid (like broth, wine, or even water) to help prevent sticking and ensure even cooking.

* Avoid Overcrowding: Give the liver plenty of space in the pot. Don't overcrowd the pressure cooker.

2. The "Sous Vide" Approach (More Control):

* Sous Vide: This method is known for its precise temperature control and results in incredibly tender liver.

* Use a Water Bath: Fill a large pot with water and bring it to the desired temperature (140-145°F for medium-rare liver).

* Seal in a Vacuum Bag: Vacuum seal the chicken liver in a bag with a bit of butter, oil, salt, and pepper.

* Cook for 1-2 Hours: Submerge the bag in the water bath for 1-2 hours.

3. Additional Tips:

* Fresh Liver: Always use fresh, high-quality chicken liver.

* Rinse and Pat Dry: Rinse the liver and pat it dry thoroughly before cooking.

* Don't Overdo the Salt: Add salt only at the end to prevent the liver from becoming tough.

* Serve Immediately: Chicken liver is best served immediately after cooking.

Here's a recipe you can try:

Pressure Cooker Chicken Liver with Shallots and Wine:

Ingredients:

* 1 pound chicken liver, trimmed

* 1 tablespoon olive oil

* 1/2 cup chopped shallots

* 1/4 cup dry white wine

* 1/4 cup chicken broth

* 1 teaspoon salt

* 1/2 teaspoon black pepper

* 1 tablespoon butter

Instructions:

1. Rinse and pat dry the chicken liver.

2. Heat olive oil in a large skillet over medium heat. Add shallots and cook until softened.

3. Add liver to the skillet and cook for about 2-3 minutes per side, until browned.

4. Transfer the liver and shallots to a pressure cooker. Add the white wine, chicken broth, salt, and pepper.

5. Secure the pressure cooker lid and cook on high pressure for 1-2 minutes.

6. Release the pressure naturally for 5 minutes, then carefully release any remaining pressure.

7. Remove the liver from the pressure cooker and transfer it to a serving dish.

8. Stir in the butter to the remaining liquid in the pressure cooker and pour it over the liver.

Enjoy!