Kitchen

[beach-mom]

I use my pressure cooker a lot, and I usually follow the recipes. Lately though I've been changing a little. My family prefers chicken breasts. When a recipe calls for boneless chicken legs with thighs attached , I subsitute one (small) boneless chicken breast. Sometimes the recipe comes out a little dry, and it always takes a little longer. So my question is this:

Should I double the liquid content when I use boneless breasts if the recipe calls for boneless legs with thighs attached? Or should I increase the liquid by 1/2, or just leave it alone? TIA! 

[Zhills]

Chicken, breasts with bone	Yes	1/2 cup	6 minutes	Natural
Chicken, breasts boneless	Yes	1/2 cup	5 minutes	Natural

Chicken, legs, drumsticks or thighs with bone	Yes	1/2 cup	7 minutes	quick or cold water
Chicken, legs, drumsticks or thighs boneless	Yes	1/2 cup	6 minutes	quick or cold water

According to this chart from Miss Vickie's PC time chart, I would reduce the cooking time by a minute or two, depending on the other ingredients.  Hope this helps.

[Campion]

You are substituting boneless white meat for a dark meat. I've never seen boneless dark with leg (do you mean bone-in?) In either case, the white meat is going to be drier, either because it's white meat or because the bone adds moisture as well as fat to the final result. 

If it is bone-in, yes, it will take longer. The bone conducts heat inside the chicken leg and takes less time to cook. Dark meat also cooks faster--more fat. 

You might find a different recipe that actually calls for boneless chicken breast, hoping that the recipe will turn out right, because it's developed for white meat.