Have you ever stared at your thawed chicken and Instant Pot, wondering exactly how long to cook it for perfect results? I’ve been there too! After countless experiments (and a few rubbery chicken disasters), I’ve finally mastered the timing for juicy, perfectly cooked chicken in the Instant Pot.
In this comprehensive guide, I’ll break down everything you need to know about cooking thawed chicken in your Instant Pot, from basic timing guidelines to pro tips that’ll make your meals taste amazing.
Quick Answer: Cooking Times for Thawed Chicken
For those in a hurry, here’s the short answer: Thawed chicken generally takes about 6-8 minutes per pound in the Instant Pot, followed by a 10-15 minute natural pressure release for optimal results.
But as you might expect, there’s more to it than just a simple time formula!
Factors That Affect Cooking Time
Before diving into specific timings, it’s important to understand what affects cooking time:
- Cut of chicken (breasts, thighs, whole chicken)
- Bone-in vs. boneless (bone-in takes longer)
- Size and thickness of the pieces
- Amount of chicken (affects pressurization time, not actual cook time)
- Your specific Instant Pot model
- Elevation (higher elevations may require slight time adjustments)
Detailed Cooking Times by Cut
Here’s a comprehensive breakdown of cooking times for different cuts of thawed chicken:
Boneless Chicken Breasts
- Cooking time: 6-8 minutes per pound
- Pressure release: 10 minute natural release
- Tips: For chicken under 2″ thickness, use 8 minutes; for thicker pieces, use 10 minutes
Bone-in Chicken Breasts
- Cooking time: 8-10 minutes per pound
- Pressure release: 15 minute natural release
- Tips: The bone slows heat penetration, requiring longer cooking
Boneless Chicken Thighs
- Cooking time: 6-8 minutes per pound
- Pressure release: Quick release works fine for thighs
- Tips: Thighs are more forgiving and stay juicy even with slightly longer cooking
Bone-in Chicken Thighs
- Cooking time: 13-15 minutes per pound
- Pressure release: Quick release
- Tips: The dark meat and bones require more time
Drumsticks
- Cooking time: 13-15 minutes per pound
- Pressure release: 10 minute natural release
- Tips: Arrange in a single layer for even cooking
Whole Chicken
- Cooking time: 8 minutes per pound
- Pressure release: 15 minute natural release
- Tips: Use 1.5 cups of liquid for a 3-4 pound chicken
The Importance of Natural Pressure Release
I can’t stress this enough – natural pressure release (NPR) is CRUCIAL for juicy chicken, especially for breasts which can dry out easily. Here’s why:
- Prevents moisture loss – Quick release causes rapid pressure changes that can force moisture out of the meat
- Continues gentle cooking – The residual heat finishes cooking the meat without toughening it
- Allows for temperature equalization – Heat distributes more evenly throughout the chicken
For most chicken cuts, aim for at least a 10-minute natural release before manually releasing any remaining pressure
Step-by-Step Guide to Perfect Instant Pot Chicken
Let me walk you through the exact process I use for foolproof Instant Pot chicken:
- Prepare your Instant Pot – Add the trivet to the bottom of the inner pot
- Add liquid – Pour in 1 cup of liquid (water, broth, or juice)
- For 3-quart pots: use 3/4 cup
- For 8-quart pots: use 1 1/2 cups
- Season the chicken – Salt, pepper, and any desired seasonings
- Arrange chicken – Place on the trivet in a single layer (never stack!)
- Seal the lid – Make sure the valve is set to “Sealing”
- Set cooking time – Based on the cut and weight (see above chart)
- Allow for natural release – 10-15 minutes depending on the cut
- Check temperature – Ensure it reaches 165°F internal temperature
- Rest before cutting – Let rest 5-10 minutes before cutting or shredding
Common Mistakes to Avoid
We’ve all been there – here are some mistakes I’ve made so you don’t have to
- Overcrowding the pot – This leads to uneven cooking
- Quick releasing immediately – Results in tough, dry chicken
- Not fully thawing frozen chicken – Leads to inconsistent results
- Forgetting to add liquid – The Instant Pot needs liquid to create pressure
- Not using a meat thermometer – The only way to ensure food safety
- Using the “Poultry” setting – Manual settings based on weight are more reliable
Pro Tips for Amazing Results
After tons of Instant Pot chicken experiments, here are my best tips:
- Use the trivet – Elevating the chicken above the liquid produces juicier results
- Try different liquids – Chicken broth adds flavor, and apple or pineapple juice adds subtle sweetness
- Save the liquid – The remaining cooking liquid makes fantastic broth!
- For shredded chicken – Return cooked chicken to pot with some liquid and use a hand mixer for easy shredding
- Let it rest – Always let chicken rest 5 minutes before cutting to retain juices
Frequently Asked Questions
What happens if I overcook chicken in the Instant Pot?
Overcooked chicken becomes dry and tough. If this happens, consider shredding it and mixing with sauce to add moisture back in.
Can I cook vegetables with my chicken?
Yes, but quick-cooking vegetables like broccoli will become mushy. Add these after cooking the chicken or use heartier vegetables like carrots and potatoes.
Should I use the “Poultry” setting on my Instant Pot?
I’d avoid it. The poultry setting uses preset times based on average chicken, but manually setting the time based on your specific chicken yields better results.
How do I adjust timing if I’m cooking different cuts together?
Cook for the time needed for the thickest/largest pieces. The smaller pieces might be slightly more tender but will still be safe to eat.
How much liquid should I use?
Use at least 1 cup of liquid (3/4 cup for 3-qt pots, 1 1/2 cups for 8-qt pots). For whole chickens, use 1.5 cups minimum.
Sample Recipe: Basic Instant Pot Chicken Breasts
Here’s a simple recipe to get you started:
Ingredients:
- 1 lb boneless, skinless chicken breasts (thawed)
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions:
- Set Instant Pot to Saute function and add olive oil
- Season chicken with spices and brown 3-4 minutes per side
- Add chicken broth and scrape any browned bits from bottom
- Secure lid, set valve to Sealing
- Cook on Manual/Pressure Cook for 8 minutes
- Allow 10 minute natural pressure release, then quick release remaining pressure
- Verify 165°F internal temperature
- Rest 5 minutes before slicing or shredding
Storage and Meal Prep Ideas
One of the best things about Instant Pot chicken is how perfect it is for meal prep:
- Refrigerator storage: Cooked chicken lasts 3-5 days in airtight containers
- Freezer storage: Shred and freeze in portion-sized bags for up to 3 months
- Meal prep ideas: Use in salads, wraps, pasta dishes, soups, or enchiladas
Conclusion
Cooking thawed chicken in the Instant Pot is a game-changer once you understand the right timing. Remember the general rule of 6-8 minutes per pound followed by natural pressure release, but always adjust based on the specific cut and thickness.
The beauty of the Instant Pot is that with a little practice, you’ll consistently get perfectly cooked, juicy chicken in a fraction of the time it would take in a conventional oven. Trust me, your meal prep and weeknight dinners will never be the same!
What’s your favorite way to use Instant Pot chicken? I’d love to hear your ideas in the comments!
More Chicken Recipes
If you make this recipe, let me know what you think! Id love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
❤️ Why You’ll Love This Recipe
- Quick & Convenient – No more last-minute thawing or waiting for your chicken to defrost in the microwave! With your Instant Pot, you can go straight from frozen to fabulous in under 30 minutes.
- Juicy & Tender – The Instant Pot traps all the moisture, giving you that perfect, tender chicken every time. Say goodbye to dry, overcooked chicken!
- Versatile – Use the shredded chicken in salads, tacos, soups, pasta, and more. Its a meal prep lifesaver!
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Cooking frozen chicken breasts in the Instant Pot is honestly a total game-changer. I use this method all the time-seriously, I cant remember the last time I watched frozen chicken rotating in the microwave. And the best part? Youre guaranteed juicy, tender chicken every single time. Thank goodness! In less than 30 minutes, youll have chicken thats perfect for shredding, slicing, or dicing, making it easy to toss on salads, in tacos, or even mix into pasta. Its my go-to hack when I need dinner yesterday-because who has time for defrosting anyway?
Another awesome thing? The versatility of this recipe. You can season the chicken however you want-keep it basic with salt and pepper, use broth or juice for added flavor, or throw in some marinades for a twist. The Instant Pot seals in all that goodness, so you wont have to worry about dry, rubbery chicken (weve all been there). This recipe is fast, easy, and foolproof, and will make you wonder why you ever relied on that microwave defrost button in the first place!
Want more easy Instant Pot recipes? Check out my Instant Pot Rice Recipe!
- Chicken breasts – fresh or frozen
- Liquid – water, chicken broth, apple juice, pineapple juice, etc.
- Seasonings – salt and pepper, Italian seasoning, garlic and onion powder, etc.
*Make sure to scroll to the bottom of this post for the recipe card, which includes the full list of ingredients and quantities.
- Add Liquid: Pour your liquid of choice into the Instant Pot.
- Add Chicken: Place the frozen chicken breasts, in a single layer, into the Instant Pot.
- Add Seasonings: Add your seasonings of choice.
- Cook the Chicken: Seal the lid and set the Instant Pot to Manual on High for 10-12 minutes (larger breasts will need more time to cook.)
- Natural Release: Let the pressure naturally release for 10 minutes, then do a quick release for any remaining pressure.
- Check Temperature: Use a meat thermometer to ensure the internal temp reaches 165°F (75°C).
- Rest & Shred: Let the chicken rest for a few minutes before shredding.
You can cook more chicken than the recipe calls for, just make sure it fits in a single layer at the bottom of the Instant Pot. The cooking time and liquid amount will still stay the same, but if youre cooking more than the Instant Pot can handle in one go, feel free to cook it in batches.
- Shred and toss with taco seasoning for easy chicken tacos or burritos.
- Use in lettuce wraps.
- Add to a Caesar salad or a Greek salad with feta and olives.
- Add to a grain bowl with quinoa and roasted veggies.
- Toss with buffalo sauce and serve over a chopped salad with ranch dressing.
- Stir into alfredo or marinara sauce and serve over pasta.
- Mix with Easy Fried Rice for an easy chicken stir-fry.
- Add to soups like chicken noodle or tortilla soup.
- Use as a topping for a chicken pizza.
- Use it in Greek Chicken Gyros.
- Make chicken quesadillas.
- Turn it into chicken enchiladas.
Refrigerator: Store your cooked chicken in an airtight container for up to 4 days. Whether its left whole or shredded, youll have ready-to-go chicken for all your meal prep needs.
Freezer: Let the chicken cool completely before freezing. Store it in a freezer-safe bag or container for up to 3 months. For easy use, freeze it in individual portions or shred it first, so you can grab just what you need.
Reheat: Instant Pot: Use the Sauté function with a bit of liquid to reheat evenly. Microwave: Heat in 30-second intervals with a splash of broth to keep it moist. Stovetop: Warm it up in a pan over medium-low heat with a little broth or butter.
- Dont skip the natural release! Letting the pressure release naturally for at least 10 minutes helps lock in the moisture and keeps the chicken nice and juicy.
- Use a meat thermometer to check that the chickens internal temperature reaches 165°F (75°C). If its still not done, seal it back up and cook for another 2-3 minutes on high pressure.
- Shredding the chicken? Do it while its warm! Its so much easier. You can use two forks or even a stand mixer if you want to get it shredded in literally less than 30 seconds without any effort!
- Cooking the chicken in broth instead of water adds so much extra flavor. You can also add extras like bay leaves, fresh herbs, or a splash of lemon juice for more flavor.
- Dont toss out that leftover liquid-its packed with flavor! Use it as a base for soups, stews, or even to keep the chicken moist when storing.
Yes, but bone-in chicken breasts will take longer to cook. You may need to increase the cook time to about 15-18 minutes for medium to large bone-in breasts, followed by a natural pressure release.
Absolutely! Youll need to adjust the cook time for bone-in or boneless thighs: around 12 minutes for boneless and 15-18 minutes for bone-in.
If the chickens internal temperature is below 165°F (75°C), return it to the Instant Pot for an extra 2-3 minutes on high pressure. Let the pressure release naturally again.
