How to Make Chicken in the Instant Pot?
Making chicken in the Instant Pot involves searing (optional), adding liquid, pressure cooking for a specified time based on the cut and size, and then naturally or quickly releasing the pressure, resulting in tender, juicy, and perfectly cooked chicken every time.
The Instant Pot Chicken Revolution: Why Choose Pressure Cooking?
For years, perfectly cooked chicken has been a culinary holy grail for many home cooks. Achieving consistent results—moist, flavorful, and safe to eat—can be tricky with conventional cooking methods. Enter the Instant Pot, a versatile kitchen appliance that has revolutionized how we prepare chicken. Its speed and efficiency are undeniable, but the real magic lies in its ability to lock in moisture, creating incredibly tender chicken.
Benefits of Cooking Chicken in the Instant Pot
The Instant Pot offers numerous advantages over traditional chicken cooking methods:
- Speed: Cook times are significantly reduced. A whole chicken can be ready in under an hour.
- Moisture Retention: The sealed environment traps moisture, preventing the chicken from drying out.
- Flavor Infusion: Flavors penetrate deeply into the chicken during pressure cooking, resulting in a more flavorful dish.
- Convenience: It’s a hands-off cooking method. Set it and forget it (almost!).
- Versatility: You can cook various chicken cuts, from whole chickens to breasts to thighs.
Essential Equipment and Ingredients
Before you begin, gather these essentials:
- Instant Pot: (Duh!) Any model will work, but a 6-quart or larger is recommended for whole chickens.
- Chicken: Choose your preferred cut (whole chicken, breasts, thighs, drumsticks).
- Liquid: Chicken broth, water, or a combination (about 1-1.5 cups depending on your pot size).
- Seasonings: Salt, pepper, herbs, spices – customize to your liking!
- Trivet: A metal trivet to elevate the chicken above the liquid.
- Instant-Read Thermometer: Essential for ensuring the chicken is cooked to a safe internal temperature.
Step-by-Step Guide to Perfectly Cooked Chicken
Follow these simple steps for foolproof Instant Pot chicken:
- Prepare the Chicken: Pat the chicken dry with paper towels. This helps with browning if you choose to sear.
- Season the Chicken: Generously season the chicken inside and out with salt, pepper, and any desired herbs and spices. Consider adding aromatics like garlic cloves, onion wedges, or lemon slices inside the cavity of a whole chicken.
- Sear (Optional): Turn on the Instant Pot to the “Sauté” function. Add oil to the pot and brown the chicken on all sides. This step enhances flavor and appearance but can be skipped.
- Add Liquid: Place the trivet in the Instant Pot. Pour in the chicken broth or water.
- Place Chicken on Trivet: Carefully place the chicken on top of the trivet.
- Pressure Cook: Close the lid and ensure the steam release valve is in the “Sealing” position. Cook for the appropriate time (see timing guidelines below).
- Release Pressure: Allow for a natural pressure release (NPR) for 10-15 minutes. Then, manually release any remaining pressure. A quick release is generally not recommended for large pieces of chicken as it can dry it out.
- Check Temperature: Use an instant-read thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C) in the thickest part of the thigh.
- Rest and Serve: Let the chicken rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
Instant Pot Chicken Cooking Times
These times are approximate and may vary slightly depending on your Instant Pot model and the size of the chicken.
| Cut | Approximate Weight/Size | Cooking Time (minutes) | Release Method |
|---|---|---|---|
| Whole Chicken | 3-4 lbs | 24-28 | NPR 10-15 Min |
| Chicken Breasts (Boneless, Skinless) | 4-6 oz each | 8-10 | Quick Release |
| Chicken Thighs (Boneless, Skinless) | 2-3 oz each | 6-8 | Quick Release |
| Chicken Drumsticks | Varies | 10-12 | Quick Release |
Note: Add 1-2 minutes per pound for chickens over 4 lbs.
Common Mistakes and How to Avoid Them
- Undercooking: Always use a thermometer to ensure the chicken reaches 165°F (74°C). Undercooked chicken poses a serious health risk.
- Overcooking: Overcooked chicken will be dry and tough. Use the recommended cooking times and release methods.
- Insufficient Liquid: Not enough liquid can result in a “Burn” warning. Always use at least 1 cup of liquid.
- Forgetting the Trivet: Cooking the chicken directly in the liquid can result in soggy chicken.
- Quick Releasing Too Quickly: For larger cuts, a quick release can cause the chicken to dry out. Opt for a natural pressure release for at least 10-15 minutes.
Variations and Flavor Enhancements
Once you’ve mastered the basic technique, experiment with different flavor combinations:
- Lemon Herb: Add lemon slices, rosemary, thyme, and garlic to the chicken cavity.
- BBQ Chicken: Toss cooked chicken with your favorite BBQ sauce.
- Taco Chicken: Season with taco seasoning and shred for tacos or burrito bowls.
- Mediterranean Chicken: Use oregano, basil, and lemon for a Mediterranean flavor profile.
- Garlic Parmesan Chicken: Baste the chicken with garlic butter and sprinkle with Parmesan cheese after cooking.
Frequently Asked Questions (FAQs)
Can I cook frozen chicken in the Instant Pot?
Yes, you can cook frozen chicken in the Instant Pot! However, you will need to increase the cooking time significantly. Add approximately 50% more cooking time. Make sure the chicken is not stuck together in a solid block and that it can fit into the Instant Pot safely.
What kind of liquid should I use?
Chicken broth is recommended for the best flavor, but water works just fine. You can also use a combination of both. Adding a splash of white wine or apple cider vinegar can also enhance the flavor.
Do I need to thaw the chicken before cooking it in the Instant Pot?
Ideally, thawing chicken is best to ensure even cooking and reduce cooking time, but as mentioned above, you can cook it from frozen with adjusted cooking times.
How do I prevent the “Burn” message from appearing?
Ensure there is sufficient liquid in the pot (at least 1 cup). Also, deglaze the pot after searing the chicken to remove any browned bits stuck to the bottom. These bits can trigger the “Burn” sensor.
Why is my chicken dry after cooking in the Instant Pot?
Overcooking is the most common reason. Ensure you are using the correct cooking time and release method for the cut of chicken you are using. Also, avoid quick-releasing the pressure too quickly for large cuts of chicken.
Can I cook vegetables with the chicken in the Instant Pot?
Yes, but be mindful of cooking times. Add quick-cooking vegetables like broccoli or green beans towards the end of the pressure cooking time. Root vegetables like potatoes and carrots can be added at the beginning.
How do I shred the chicken easily after cooking?
Use two forks to shred the chicken. It should be very tender and easy to shred after pressure cooking. Alternatively, use an electric hand mixer for even faster shredding.
Is it safe to eat chicken cooked in the Instant Pot?
Yes, as long as it reaches an internal temperature of 165°F (74°C). Always use a meat thermometer to verify the temperature.
Can I use different seasonings and spices?
Absolutely! Experiment with different flavor combinations to find your favorites. Consider using dry rubs, marinades, or adding herbs and spices to the liquid.
What is the best way to store leftover Instant Pot chicken?
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Ensure it is cooled completely before storing.
Can I use the Instant Pot to make chicken stock after cooking the chicken?
Yes! After removing the cooked chicken, add more water and any vegetable scraps (onion peels, carrot tops, celery ends) to the pot. Pressure cook for another 20-30 minutes, then strain the liquid for a delicious homemade chicken stock. This is a great way to reduce food waste.
How do I get crispy skin on my Instant Pot chicken?
The Instant Pot doesn’t crisp the skin. After cooking, you can broil the chicken in the oven for a few minutes to crisp up the skin. Keep a close eye on it to prevent burning. Alternatively, sear the chicken in a hot pan after pressure cooking.