Instant Pot Chicken

Name: Instant Pot Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 pounds chicken breasts or chicken thighs; 1 teaspoon kosher salt

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Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 servings
Calories
187 kcal
Course
Main Course
Cuisine
American

Instant Pot Chicken

Iris Warren

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How to Cook Instant Pot Chicken. Simple cook times for chicken breasts and chicken thighs, including fresh, frozen, bone-in, and boneless. Quick and easy!

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Ingredients

Servings

2 pounds chicken breasts or chicken thighs fresh or frozen, bone-in or boneless, skin off or on
1 teaspoon kosher salt plus other seasonings as desired

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Instructions

Add 1 cup of water to the 6-quart Instant Pot. Insert the trivet. Add the chicken to the pot. If frozen, make sure the pieces are broken apart and not in a solid mass. (See blog post above for the correct water amount if using a 3-quart or 8-quart Instant Pot.)
Season your chicken, if desired. (See blog post above for suggestions.)
Set the Instant Pot to cook on high pressure for the number of minutes specified in the blog post above/recipe notes below, depending upon the type of chicken you’re cooking (breasts or thighs, fresh or frozen, bone-in or boneless). The number of minutes won't change depending upon how much chicken you add (for example, 1 pound or 3 pounds) or your Instant Pot size; it will simply change the number of minutes it takes the pot takes to come to pressure and the countdown to begin.
After the cook time has finished, either vent immediately OR let the pressure release naturally for 5 minutes. (Reference the release directions listed in the blog post above/notes below for the type of chicken you are using.)
Carefully open the lid and check the internal temperature with an instant-read thermometer at the thickest part of the chicken. If your chicken is bone-in, make sure the thermometer doesn't touch the bone. The chicken should register 165 degrees F. If it is below 160 degrees F, reseal and cook a few additional minutes. If the chicken is at 160 but not yet 165, you can simply set the lid on top and let it rest for 5 additional minutes, or until it hits the magic 165 degrees F.
Remove the chicken to a cutting board. Let cool until easy to handle.
Once cool enough to handle, shred or dice as desired. Alternatively, you can remove the trivet and excess liquid from the Instant Pot, return the chicken to the pot, then use a hand mixer to shred it quickly and easily. Use as desired.

Notes

INSTANT POT CHICKEN COOKING TIMES:
Leftover cooked, shredded, or diced chicken can be stored in the refrigerator in an airtight container for up to 4 days or frozen for up to 3 months. Let thaw overnight.
Boneless, Skinless Chicken Breast (10 ounces each): 8 minutes (for fresh) or 12 minutes (for frozen) + immediate release
Bone-In Chicken Breast (12 ounces each): 10 minutes + 5 minutes natural release (for fresh); 25 minutes + immediate release (for frozen)
Boneless, Skinless Chicken Thighs (3 ounces each): 6 minutes (for fresh) or 12 minutes (for frozen + immediate release
Bone-In Chicken Thighs (6 ounces each): 10 minutes (for fresh) or 15 minutes (for frozen) + immediate release

Nutrition Information

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Serving 4ounces shredded boneless, skinless chicken breast Calories 187kcal (9%) Protein 35g (70%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 96mg (32%)