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Instant Pot Chicken

Posted by on January 17, 2020
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Instant Pot Chicken

★★★★
Chicken, Instant Pot, Recipes I want to try
Prep Time: 5 mins Cook Time: 10 mins Servings: Yield: 4 servings Source: wellplated.com

INGREDIENTS
Mexican Instant Pot Chicken
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Italian Instant Pot Chicken
1 teaspoon kosher salt
2 teaspoons Italian seasoning

All-Purpose Instant Pot Chicken
1 teaspoon kosher salt
2 teaspoons poultry seasoning

Classic Salt and Pepper Instant Pot Chicken
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
DIRECTIONS
The cook time will remain the same whether you have a small amount of chicken or a lot, but the time the Instant Pot takes to come to pressure will increase the more chicken you have. The time it takes to come to pressure will also be longer if you’re cooking frozen chicken.

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 notes 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, 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 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
How Much Water to Add to the Instant Pot (Varies by Model)

6-quart Instant Pot: add 1 cup water
3-quart Instant Pot: add 3/4 cup water
8-quart Instant Pot: add 1 1/2 cups water

CHICKEN BREAST INSTANT POT COOK TIMES

Fresh Boneless, Skinless Chicken Breasts

8 minutes, vent immediately to release any remaining pressure
Based on 10-ounce boneless chicken breasts

Frozen Boneless, Skinless Chicken Breasts

12 minutes, vent immediately to release any remaining pressure
Based on 10-ounce boneless chicken breasts

Fresh Bone-In Chicken Breasts (With Or Without Skin)

10 minutes, natural release for 5 minutes
Based on 12-ounce bone-in chicken breasts

Frozen Bone-In Chicken Breasts (With Or Without Skin)

25 minutes, vent immediately to release any remaining pressure
Based on 12-ounce bone-in chicken breasts

CHICKEN THIGH INSTANT POT COOK TIMES

Fresh Boneless, Skinless Chicken Thighs

6 minutes, vent immediately to release any remaining pressure
Based on 3-ounce boneless chicken thighs

Frozen Boneless, Skinless Chicken Thighs

12 minutes, vent immediately to release any remaining pressure
Based on 3-ounce boneless chicken thighs

Bone-In Chicken Thighs (With Or Without Skin)

Fresh Bone-In Chicken Thighs (With or Without Skin)

10 minutes, vent immediately to release any remaining pressure
Based on 6-ounce bone-in chicken thighs

Frozen Bone-In Chicken Thighs (With or Without Skin)

15 minutes, vent immediately to release any remaining pressure
Based on 6-ounce bone-in chicken thighs

NUTRITION
Amount per serving (4 ounces shredded boneless, skinless chicken breast) — Calories: 187, Fat: 4g, Saturated Fat: 1g, Cholesterol: 96mg, Protein: 35g

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