Need some chicken quick? The pressure cooker is the way to go! This method is quick, easy, and foolproof. Keep the seasonings plain or mix them up depending on how you’re serving the chicken.
In this recipe
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Instant Pot Chicken is so easy!
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How long to cook chicken in the Instant Pot
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Prepare Frozen Chicken in the Instant Pot
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Ways to use cooked chicken
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BONUS: chicken broth!
BE PICTURED IN; CHARACTERIZED IN:
It’s so convenient to have already cooked chicken in the fridge. You can use it on salads, sandwiches, last minute pasta dishes…or anytime you’re trying to round out a meal with some protein, really!
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Instant Pot Chicken is so easy!
Cooking chicken in the pressure cooker or Instant Pot works in a similar way to poaching. The biggest difference is that You use less liquid and can step away at the touch of a button while the pot does its thing.
The chicken is cooked in water, seasoned with salt, bay leaves, and garlic for a little extra flavor. You can really add any flavorful spices or veggies to the water depending on how you want to flavor the meat. Ginger and spring onions would be nice if you want to use the chicken on an Asian-style salad, for example.
- New to Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.
Cook boneless chicken breasts and thighs at the same time—only 10 minutes at high pressure will do it! Just make sure to arrange the meat in a single, even layer in the pot as it will cook more evenly. It should be about halfway up the chicken.
This timing works for a batch of 1 1/2 to 2 pounds of boneless chicken. If you are cooking more meat (3 to 4 pounds), increase the cooking time to 15 minutes to ensure it is cooked through. Reduce the cooking time to 8 minutes for a smaller amount of meat (1 pound or less).
Prepare Frozen Chicken in the Instant Pot
Yes, you can make frozen chicken! You just need to adjust the cooking time and method a bit. Take a look at this handy guide for more details:
- How to cook frozen chicken in the Instant Pot
Ways to use cooked chicken
The cooked chicken can be used in any recipe that calls for pre-cooked chicken. Shred, slice, or dice as needed, then use however you like!
Put a few slices of chicken in a sourdough sandwich or garnish a salad to make a light lunch. Add chicken cubes to a soup or pasta dish. Mix shredded chicken with BBQ sauce or hot sauce for sliders or tacos.
BONUS: chicken broth!
As a bonus, cooking chicken this way makes about two cups of chicken broth! Store in the fridge or freezer for later, use as a base for a soup, or cook up an extra flavorful batch of rice or quinoa by substituting water for the broth.
More easy pressure cooker recipes
- Peel lightly boiled eggs in the pressure cooker
- Fast beans without soaking in the pressure cooker
- Chicken soup in the pressure cooker
- How to cook whole butternut squash in the pressure cooker
- How to cook potatoes in the pressure cooker
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Check out this Instant Pot Chicken recipe
How to cook chicken in the Instant Pot
For pressure cookers on the stove: Follow the instructions below but reduce the cooking time to 8 minutes on high pressure.
If your chicken is frozen, this post will teach you how to adjust the cooking time.
ingredients
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1 1/2 to 2 lb boneless, skinless chicken breast or thighs
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1 Cup water
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1 teaspoon Salt (use less if chicken is in brine or otherwise pre-seasoned)
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2 bay leaves
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3 cloves garlic
method
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Add the chicken to the Instant Pot:
Arrange the chicken in a single, even layer on the bottom of the pressure cooker. Add the water, then sprinkle with salt. Add bay leaves and garlic.
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Pressure Cook the Chicken:
Attach the lid to the pressure cooker. Make sure the pressure regulator is in the “Sealing” position. Select the Pressure Cook or Manual program, then set the time to 10 minutes at high pressure.
The pressure cooker takes about 10 minutes to reach full pressure. Cooking time begins once full pressure is reached.
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release pressure:
Once the timer sounds at the end of cooking, perform a quick depressurization by toggling the pressure release knob from seal to vent. It will take a minute or two for the pressure to fully dissipate.
Open the pot and use a digital thermometer to check the thickest part of a chicken piece — it should be at least 165°F. If the chicken isn’t quite up to temperature, put the lid back on with the vent closed and cook for another minute or two.
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Use the chicken:
Using tongs, place the chicken on a bowl and let it rest for 10 minutes. Slice, shred, or dice the chicken as needed, or refrigerate in a covered container for up to 5 days.
If you want to save the cooking liquid (it’s now a slightly flavored chicken broth), strain out the bay leaves and garlic. Transfer to a tightly closed container and refrigerate for 3 to 4 days or freeze for up to 6 months.
| nutritional information (per serving) | |
|---|---|
| 252 | calories |
| 5g | Fat |
| 1g | carbohydrates |
| 47g | protein |
