The first time I used a pressure cooker, that time I just needed to find the exact time to cook the chicken. I was told it was quicker than the old methods, but at the same time, I was a little bit confused that I would end up with dry or undercooked chicken.
It was very quickly that I found out that the time for cooking one might significantly differ according to the type and size of the chicken. The boneless pieces cook much faster than the bone-in ones, and the only one that takes longer but wins over the oven is the whole chicken. I could cook something fast on Monday night or batch cooking.
Now I’m more satisfied with how the exact times have made my life easy. I will discuss about how Long Does It Take To Cook Chicken in Pressure Cooker that will help you cook the best chicken every time.
How to Determine Cooking Time for Chicken
When I bought my first pressure cooker, figuring out the chicken’s perfect cooking time was sometimes quite challenging. However, after many experiments, I found out the cut, weight, and whether the item’s fresh or frozen could modify the time the most.
For example, a piece takes around 8-10 minutes for boneless breasts, so how long to cook chicken, whereas boned thighs require 12-15 minutes of cooking. Ideally, for a whole 4-5 pound chicken, fifteen to seventeen minutes of 25-30 minutes should be enough.
Weight has a huge effect—add 2-3 minutes more for each extra pound of chicken. If you’re preparing it out of the freezer, adding 3-5 minutes to the designated time is best. I have been using a meat thermometer as the most efficient way to ensure that the chicken eventually gets to 165°F (75°C) internally and is safe to eat.
Chicken Pressure Cooking Time
1. Boneless, Skinless Chicken Breasts
- Time: 8-10 minutes at high pressure
- Frozen: Add 3-4 minutes
Chicken breast without bones gets ready in a short time. Usually, I keep on the pressure cooker chicken cooking duration of 8 minutes for thin slices and nearly 10 minutes for thicker pieces. The frozen breast will need a little more time but will still go out soft and tender.
2. Bone-In Chicken Thighs
- Time: 12-15 minutes at high pressure
- Frozen: Add 4-5 minutes
Chicken thighs with bones usually need to be cooked for the longest time to be evenly heated.
I have learned that 12 minutes is sufficient for small thighs, but larger ones need 15 minutes of cooking. By the way, the more you ask to coordinate by adding a few extra minutes if your chicken thighs are frozen.
3. Pressure Cook Whole Chicken Time
- Time: 25-30 minutes at high pressure
- Frozen: Add 5 minutes
Rather than roasting the chicken in the oven, using a pressure cooker is quicker and, therefore, time-saving. Twenty to thirty minutes would be perfect for a 4-5 pound chicken; if frozen, add 5 minutes, and confirm the chicken is completely cooked with a meat thermometer.
How to Adjust Cooking Time Based on Weight
The weight determines the result when you need to cook a whole chicken. I discovered an easy rule: 2-3 minutes for an extra pound in addition to the base time is added. This is a food fact you should consider.
The minimum use of meat thermometer tools is the only way to tell whether meat has reached a temperature of 165°F (75°C) inside. This is especially true when cooking whole chickens or bone-in pieces to stop undercooking.
Tips for Better Results
I always follow one of my friends suggestion not to open the pressure cooker cover immediately but rather wait 10 minutes for the pressure to escape naturally. It helps to lock the moistness, and skipping this step results in dryer chicken.
I’ll advise searing the chicken before putting it under pressure, as this will give it better texture and flavor. It needs some extra time but is useful for whole chickens or thighs.
How Much Liquid Do You Need?
For every chicken dish prepared in a pressure cooker, make sure you have 1 cup of liquid. The liquid may be water, but I suggest you use chicken broth because it gives the meal a better taste.
For the whole chicken or more quantity, please use 1.5-2 cups so that your cooker can get the pressure and your chicken is cooked properly and uniformly.
Factors That Impact Cooking Time
- If you’d like to use thick chicken, remember that thick chicken pieces require more cooking time, so use the upper end of the time range.
- I wish to point out that adding 3-5 minutes is a standard method, but it is true that you should add time when cooking frozen chicken.
- The important thing to pressure release is allowing the pressure to leak slowly under its own steam
Conclusion
A huge difference in my life is how I cook chicken with a pressure cooker. It’s fast and simple, and the chicken turns out well-moisturized and tender all the time. The moment I realized that, from today on, I can cook chicken for my family without fear of overcooking.
Boneless chicken breasts take 8 to 10 minutes to be perfectly done, whereas bone-in thighs need about 12 to 15 minutes. The short time it takes to cook a whole chicken in about 25-30 minutes still surprises me.
Another thing I learned is that while frozen chicken takes a little longer than usual, the natural release of pressure is of great importance when talking about the speed of cooking and the fact that the chicken remains moist. I hope my experience shows you how to cook your chicken easily.
For more detailed guidance, these resources were helpful to me: Pressure Cooking Chicken Time Guide