I'll be cooking an Empire Kosher chicken (3.5 pound whole, chicken cut-up) in a pressure cooker (essentially boiling it).
I'm trying to increase my intake of sodium & potassium so I wanted to add Morton's Lite Salt (half sodium, half potassium).
If I add it during the cooking, will it shrink the meat or otherwise mess it up? I believe the Empire Chicken is salt "brined" during its manufacture.
The reason I ask is I've been told NOT to salt steak during its cooking or it will draw water out of the meat and make it dry.