Learning How to Cook Chicken in an Instant Pot (with Time Chart) changes weeknight meals. The Instant Pot makes chicken fast, tender, and dependable whether you’re cooking breasts for salads, thighs for rice bowls, whole birds for a comforting dinner, or wings for an easy appetizer. This guide walks through the best methods, includes a clear time chart, and gives step-by-step instructions that follow a simple ingredient list: ▢chicken (breast, thighs, tenders, whole, legs, wings), ▢1 cup chicken broth (or water), ▢salt and pepper (or preferred seasonings).

Why cook chicken in the Instant Pot?

The Instant Pot seals in moisture and shortens cook times. You get juicy meat and consistent results without babysitting the stove. It’s great for meal prep, last-minute dinners, and recipes that call for shredded or pulled chicken. This method works across different cuts, and the 1 cup of chicken broth (or water) ensures there’s enough liquid for safe pressure cooking while adding flavor.

What you’ll need

▢chicken (breast, thighs, tenders, whole, legs, wings)
▢1 cup chicken broth (or water)
▢salt and pepper (or preferred seasonings)
An Instant Pot or similar electric pressure cooker
Tongs and a meat thermometer

Quick notes on seasoning and safety

Season simply with salt and pepper, or use your favorite spice blend. If using a marinade, drain excess to avoid burning. Always check the internal temperature: breasts, tenders, thighs, legs, and wings should reach 165°F (74°C); a whole chicken should reach 165°F in the deepest part of the thigh without touching bone. Allow natural pressure release for the juiciest results unless the time chart specifies otherwise.

Time Chart: How to Cook Chicken in an Instant Pot (with Time Chart)

This chart covers pressure-cooking times only. Add time for the Instant Pot to come to pressure (about 8–12 minutes) and for natural pressure release when recommended.

Boneless skinless chicken breast (1–2 pieces, 6–8 oz each): 8 minutes on High Pressure; natural release 5–10 minutes
Bone-in chicken thighs (4–6 pieces): 12 minutes on High Pressure; natural release 5–10 minutes
Chicken tenders (6–8 pieces): 5 minutes on High Pressure; quick release
Whole chicken (3–4 lb): 25 minutes on High Pressure; natural release 15 minutes
Drumsticks/legs (4–6 pieces): 12 minutes on High Pressure; natural release 5–10 minutes
Wings (8–12 pieces): 8 minutes on High Pressure; quick release

Step-by-step prep

Follow these simple prep steps for even cooking and a flavorful result.

Pat the chicken dry with paper towels. Drying promotes better seasoning adhesion and helps the meat cook evenly.
Season all sides with ▢salt and ▢pepper or your preferred seasonings. Keep the amounts to taste—don’t change the ingredient list.
Pour ▢1 cup chicken broth (or water) into the Instant Pot insert. This liquid is required for pressure building and prevents burning.
Arrange the chicken in a single layer when possible. For whole birds, place the chicken breast-side up on a trivet if you want the juices to collect beneath the bird.

Rewritten, clear Instant Pot directions

These are the rewritten, step-by-step directions you will follow to cook the different chicken cuts in your Instant Pot. They reflect the ingredient list exactly and maintain the same order of actions.

Select the correct cook time from the time chart above based on the cut you are cooking.
Pour ▢1 cup chicken broth (or water) into the Instant Pot inner pot.
Place the seasoned ▢chicken (breast, thighs, tenders, whole, legs, wings) into the Instant Pot. Arrange in a single layer when possible; for a whole chicken, set it breast-side up on a trivet above the liquid.
Close the lid and set the pressure valve to sealing.
Program the Instant Pot to High Pressure for the time listed in the time chart for your chosen cut.
When the cook time completes, perform the release method indicated in the time chart:
- For items marked natural release, allow the pot to release pressure on its own for the time indicated, then carefully open the valve to release any remaining pressure.
- For items marked quick release, carefully shift the valve to venting to rapidly release steam, keeping hands and face away from the steam.
Open the lid and use a meat thermometer to check the internal temperature. The safe target is 165°F (74°C) for all listed cuts.
Remove the chicken with tongs and let it rest a few minutes before slicing, shredding, or serving. Resting helps redistribute juices for a more tender bite.

Specific tips for each cut

Here are small adjustments and tips to get the best texture for each type of chicken in the time chart.

Breasts: Use the lower end of the time range if the pieces are smaller. Natural release helps prevent dryness. Slice against the grain after resting.
Thighs: Bone-in thighs are forgiving; they stay moist with the 12-minute time. If you prefer crisp skin, transfer to a broiler or hot skillet for 3–5 minutes after cooking.
Tenders: These cook very quickly. Use quick release to avoid overcooking. They’re perfect for salads and dipping sauces.
Whole chicken: A trivet keeps the bird out of the liquid so the skin isn’t soggy. After pressure cooking and natural release, broil for 5–7 minutes if you want brown, crisp skin.
Legs/drumsticks: Similar timing to thighs. Let them rest briefly before serving to settle the juices.
Wings: Cook for the time listed and then broil or pan-roast for 5–8 minutes for crispier skin, tossing once halfway through.

How to use leftover broth

The flavorful liquid that remains is perfect as a base for soups, stews, or rice. Simply strain and refrigerate in an airtight container. It also makes a delicious gravy: reduce it in a saucepan and whisk in a cornstarch slurry to thicken.

Common troubleshooting

If the Instant Pot displays “burn,” remove the chicken and check for stuck-on bits. Add more liquid if needed and deglaze the insert before resealing.
If the chicken is undercooked, reseal the pot and pressure cook for an additional 2–4 minutes, then check temperature again.
If the meat is dry, check that you did not cut the pressure time too long and allow at least 5–10 minutes of natural release for thicker cuts.

Make-ahead and storage

Cooked chicken keeps well in the refrigerator for 3–4 days and freezes for up to 3 months. Store in airtight containers. To reheat, thaw overnight in the refrigerator, then warm gently in a skillet, oven, or microwave until it reaches 165°F (74°C).

Simple serving ideas

Shredded breast or thighs tossed with barbecue sauce for sandwiches.
Sliced breasts on top of salads or grain bowls.
Whole chicken served with roasted vegetables and mashed potatoes.
Wings tossed with hot sauce and served with crunchy celery sticks.
Legs paired with rice pilaf and a green vegetable for an easy family dinner.

Final checklist before you start

You have ▢chicken in the cut you want to cook.
Measure ▢1 cup chicken broth (or water) and pour it into the Instant Pot.
Season with ▢salt and ▢pepper or preferred seasonings.
Select the matching cook time from the chart for the best result.

Wrapping up

Mastering How to Cook Chicken in an Instant Pot (with Time Chart) gives you a reliable, fast, and delicious way to prepare chicken for so many meals. Keep the ingredient list simple—▢chicken (breast, thighs, tenders, whole, legs, wings), ▢1 cup chicken broth (or water), ▢salt and pepper (or preferred seasonings)—and follow the time chart and step-by-step directions. With these clear instructions, you’ll have perfectly cooked chicken ready for salads, tacos, family dinners, or meal prep.

Happy cooking—and enjoy the simplicity of a reliably tender chicken straight from your Instant Pot.

How to Cook Chicken in an Instant Pot (with Time Chart)

Quick guide to cooking various cuts of chicken in an Instant Pot with suggested times.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 20

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

chicken (breast, thighs, tenders, whole, legs, wings)
1 cup chicken broth or water
salt and pepper or preferred seasonings

Equipment

Instant Pot (6- or 8-quart)
trivet

Method

Place the trivet inside the Instant Pot.
Season the chicken with salt, pepper, or your preferred seasonings and arrange it in a single layer on the trivet.
Pour 1 cup of chicken broth or water into the pot around the chicken.
Seal the Instant Pot and set it to cook at HIGH pressure for the time recommended for your cut of chicken using the time chart in the notes.
When cooking finishes, carefully release the pressure using the valve and wait for the pressure to drop completely.
Let the chicken rest for 5 minutes before serving.

Notes

Boneless chicken breast: 8–12 minutes depending on size.
Bone-in chicken breast: 10–16 minutes depending on size.
Boneless chicken thighs: 12–15 minutes.
Bone-in chicken thighs: 15–20 minutes.
Chicken legs/quarters or drumsticks: 15–20 minutes.
Chicken wings: 10–15 minutes; tenders: 6–8 minutes; whole chicken: 20–25 minutes.