Food mishaps. Chicken stomachs burned out badly during cooking. Overcooked, accidentally burnt or just plain ugly food.
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Chicken gizzards can be a bit tough and chewy. Some people prefer them that way. However, pressure cooking chicken gizzards is a great way to make them tender. When using a pressure cooker, it's important to follow the manufacturer's instructions in regard to releasing the pressure. Many pressure cooked chicken gizzard recipes, however, call for allowing a natural release of pressure.

Rub the inside of the pressure cooker with 1/2 tsp. olive oil. If you don't have olive oil, any vegetable oil will do.

Combine flour with seasoning. Mix one cup of flour with the seasoning of your choice. Dredge the gizzards in the seasoned flour and set them aside.

Chop one onion. Over medium-high heat, saute the chopped onion and the gizzards for two to three minutes.

Add water. For a recipe calling for a pound of gizzards, add one cup of water to the pressure cooker. Place the lid on the cooker.

Cook the gizzards for 25 to 30 minutes. Read the gauge on your pressure cooker; the gizzards should be cooked under 15 lb. of pressure.