How Long Does It Take To Cook Chicken In An Instant Pot (2026)

Chicken cooks in an Instant Pot in just 5-15 minutes under pressure, depending on the cut and thickness, plus 10-15 minutes for pressure to build and release. This makes it one of the fastest methods for cooking chicken while keeping it incredibly tender and juicy.

The Short Answer

Boneless, skinless chicken breasts typically take 5-8 minutes under pressure, while bone-in thighs require 10-15 minutes. Add another 10-15 minutes for the pressure to build and then naturally or quickly release. Total cooking time from start to finish is usually 20-35 minutes, making the Instant Pot dramatically faster than conventional cooking methods.

"Boneless, skinless chicken breasts typically cook in just 8-10 minutes at high pressure in an Instant Pot, while bone-in thighs require about 15 minutes, with the natural pressure release time adding an additional 10-15 minutes to your total cooking duration. The key to tender, perfectly cooked chicken is using the quick release method immediately after cooking to prevent overcooking, which can occur rapidly in the high-heat pressurized environment."

The Full Explanation

Understanding Instant Pot cooking times requires breaking down the process into three phases: pressure buildup, cooking time, and pressure release.

Pressure Buildup: Before cooking actually begins, your Instant Pot needs time to reach the required pressure. This typically takes 5-10 minutes depending on the amount of liquid in the pot and the model you're using. This isn't wasted time—the pot is actively heating your ingredients.

Actual Cooking Times by Cut:

• Boneless, skinless chicken breasts: 5-8 minutes on high pressure
• Bone-in chicken breasts: 10-12 minutes on high pressure
• Chicken thighs (boneless): 8-10 minutes on high pressure
• Chicken thighs (bone-in): 12-15 minutes on high pressure
• Whole chicken: 20-25 minutes on high pressure (roughly 6-7 minutes per pound)
• Shredded chicken: 8-10 minutes on high pressure
• Chicken legs and drumsticks: 15 minutes on high pressure

Pressure Release: After cooking, you have two options. Natural release means turning off the heat and letting pressure drop gradually (takes 10-15 minutes for chicken). Quick release vents the pressure immediately (takes 1-2 minutes). Natural release keeps meat more tender, while quick release is faster but may slightly dry out delicate cuts.

Thickness Matters: These times assume chicken pieces are roughly uniform in size. Thicker cuts need additional time—add 2-3 minutes for every extra half-inch of thickness. Frozen chicken requires adding 50% more time under pressure.

Liquid Requirements: The Instant Pot requires minimum liquid to generate steam and build pressure. Use at least 1 cup of liquid (water, broth, or marinade) for most recipes. This liquid is essential for safety and proper pressure development, not optional.

What the Experts Say

According to Instant Pot's official guidelines and testing by major food publications, high pressure is always recommended for chicken to eliminate foodborne pathogen risks. The USDA requires chicken to reach an internal temperature of 165°F (74°C), which the Instant Pot reliably achieves in these timeframes when set correctly. Culinary experts consistently note that pressure cooking keeps chicken extraordinarily moist because the sealed environment prevents moisture from escaping, often producing superior results compared to traditional boiling or steaming methods.

The Product Solution

An electric pressure cooker like the Instant Pot

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