Hi Robert! I’ve never tried cooking chicken that large in the Instant Pot, but from what I’m reading online, it sounds like the breasts will need somewhere between 15-26 minutes cook time. Again, this is just my best guess, so I recommend checking them for doneness at the earliest time and adding more time if needed. If you decide to try it, I’d love to hear how it goes!
It was perfect timing… And turned out beautifully moist. I also did 10 minutes natural release
Just putting this here in case it may help someone in the future. Thanks Erin! ?
I’m intrigued as to why ONLY the Fresh Bone-In Chicken Breasts call for natural release, not Fresh Bone-In Thighs, not Frozen Bone-In Breasts, or any of the other options. Do you mind explaining the reason why that one type is the odd man out? My Bone-In Chicken Breast will likely be partially thawed by the time I try this, so I’m torn between QR & NPR. TIA!
Hi! The natural release lets the meat rest after cooking and will release the pressure gradually, helping the chicken breast to stay tender and juicy. If your meat is not completely thawed before you start the recipe, make sure to check it for doneness at the end of the cook time to be safe. I hope you enjoy the recipe!
In my 6qt Duo, I tried 6 – 9oz chicken breasts (boneless, skinless) completely thawed with 1 cup water on the trivet. Since they were 9oz breasts, I tried 7 min on the high, normal setting, then immediately vented and checked the temp – in the 120’s and still raw in places where stacked. I rearranged them, and cooked them 3 minutes more with instant release. This brought them to about 160F so I closed the lid power off for another 5 minutes to let it rest which bought them to 165-170+ degrees. They came out somewhat tough and dry. This is my 2nd attempt at chicken in the IP. I really don’t like all the guess work and so far am mostly regretting my purchase :(
I’m sorry to hear that you had trouble with this method, Jessica. I know it can be frustrating to try a new recipe and not have it turn out as you hoped, so I really wish you would’ve enjoyed it! You may want to check out my other Instant Pot recipes to see if there’s another chicken recipe you might want to try.
I would encourage you to try the America’s test kitchen multi-cooker cook book first before you give up. I actually bought this first, just for the technical aspect, to give me confidence with my new purchase. It really helps you to understand the basics of the recipes & takes the guess work out of the basic recipes (chicken being 1).
The time table that came with my instant pot duo says to cook chicken breast for 6-8 minutes PER POUND. It was late and I was hungry so I just followed their directions and put 35 minutes for a whole pack of chicken. It was my first use so I wasn’t sure how long it would take to pressurize and didn’t want to check for temp and add more cook time etc. It seemed over cooked following the instant pot time. Next time I will try this recipe exactly and see how that turns out :D it was nice to find such beginner instructions (even if I got nervous and didn’t follow them).
I don’t understand why it says per lb for every single meat on the official instant pot time chart though. It’s very confusing!
Hi Jill! Unfortunately, I don’t have instructions for using ground chicken. I do have recipes that use ground chicken in my Instant Pot list. I hope this helps!
Thank you! Thank you! I needed basic info to begin. I bought a fresh bone-in, skin on chicken breast that was BIG, 1.26 lb (20 oz). After reading your tips I tried 12 min. on high pressure with a 5 min. natural release. It needed a little more time so I cooked again for 2 min. with 5 min. natural release. It was up to temperature this time. This chicken was perfect, juicy and flavorful. I did use the trivet and seasoned the chicken. Now it’s ready to use for quick meals after a long day at work. I’m one happy woman!
Hi
I used an 8qt instant pot and 2 frozen boneless chicken breasts (1.8 lbs total) the result was really undercooked – only 120 internal temp after 12 minutes on high. Not sure if I missed something – I used the manual steam release as recommended. Now I’m going to put it back on for a few more minutes.
I’m sorry to hear that you had trouble with this method, Donna. This timing has worked well for me (and many other readers), but I know it can be frustrating to try a new recipe and not have it turn out as you hoped, so I really wish you would’ve enjoyed it!
Wow! Thanks for taking the time to write this all down for all of us! I just got my instant pot for Christmas and so far I’m loving it! This saves me a lot of time.
No time listed for chicken wings?
They are a bit smaller (not as thick) than breasts or thighs with smaller bones.
So 8 minutes for fresh bone in?
Maybe a bit less?
This will be the first time weve used our instant pot. We want to cook 1 large boneless chicken breast and two medium bone in thighs (all frozen). Can we cook them all at once and do a middle of the road time (I’m thinking 20 or 25 minutes) or do we need to do the thighs separate from the breasts?
Hi Millie! Since the two have different cook times, I’d recommend preparing them separately to make sure you don’t overcook either one. I hope you enjoy them!
Love this! It’s SO straightforward & easy — thus far I’ve had success cooking an entire Costco package of chicken breasts at one time in my 8-quart Instant Pot. The only thing I do differently is to first cut or pull apart the cooked chicken breasts into smaller pieces before using the electric hand mixer; seems to make it easier on the mixer. Thanks for sharing this recipe, Erin.
I’m rethinking my comment about cooking an entire batch of Costco chicken breasts all at once. This last round I apparently packed them in too densely as 3 breasts in the very middle of the pot didn’t cook to temp & required extra cooking time.
It definitely pays to test the temp of each piece, not just the first few!
On a related note to to testing doneness, I’m so glad I finally stepped out of the dinosaur age & started using a digital thermometer vs. my old-fashioned one. Well worth the cost IMO.
It is quick. The chicken breast fillets barely got to 165 degrees after 11 minutes in a 6 qt pot. The biggest bummer is it was tough and dry and wasn’t falling apart at all so was hard to get cut up and pull apart. Would rather have juicy chicken.
I’m sorry this recipe didn’t turn out as you hoped, Dana Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!
Recipe says that the time does not depend on amount of chicken, but the blog description for bone in breast says it is based on a 12 ounce breast. Seems contradictory and unclear.
Hi John, I’ve gone to great lengths to make it clear in this post how to cook all sizes and types of chicken. For the bone-in breast the times listed are for frozen and fresh breast, they obviously can’t cook at the same time. I said the bone-in is based on 12-ounces because that is the size I tested it on, as you can read in the comments, lots ask about others sizes, so I needed to be clear exactly how I tested mine.
Hi Jess! Chicken broth wouldn’t make them juicier, it would just intensify the flavor some. You should have no problem with them being moist if following the directions I’ve listed above. Hope you enjoy them!
Hi Erin,
We cannot find small bone in chicken breasts in our area. How much time will it take for a 26 ounce bone in breast ?
Thank you.
Bob W
Hi Robert! I’ve never tried cooking chicken that large in the Instant Pot, but from what I’m reading online, it sounds like the breasts will need somewhere between 15-26 minutes cook time. Again, this is just my best guess, so I recommend checking them for doneness at the earliest time and adding more time if needed. If you decide to try it, I’d love to hear how it goes!
I just put in a 15 oz frozen bone-in chicken breast for 30 minutes. I hope I don’t kill it. It’s MASSIVE, though. Lol
I hope it was delicious, Tammy!
It was perfect timing… And turned out beautifully moist. I also did 10 minutes natural release
Just putting this here in case it may help someone in the future. Thanks Erin! ?
I’m SO happy to hear that, Tammy!
I’m intrigued as to why ONLY the Fresh Bone-In Chicken Breasts call for natural release, not Fresh Bone-In Thighs, not Frozen Bone-In Breasts, or any of the other options. Do you mind explaining the reason why that one type is the odd man out? My Bone-In Chicken Breast will likely be partially thawed by the time I try this, so I’m torn between QR & NPR. TIA!
Hi! The natural release lets the meat rest after cooking and will release the pressure gradually, helping the chicken breast to stay tender and juicy. If your meat is not completely thawed before you start the recipe, make sure to check it for doneness at the end of the cook time to be safe. I hope you enjoy the recipe!
In my 6qt Duo, I tried 6 – 9oz chicken breasts (boneless, skinless) completely thawed with 1 cup water on the trivet. Since they were 9oz breasts, I tried 7 min on the high, normal setting, then immediately vented and checked the temp – in the 120’s and still raw in places where stacked. I rearranged them, and cooked them 3 minutes more with instant release. This brought them to about 160F so I closed the lid power off for another 5 minutes to let it rest which bought them to 165-170+ degrees. They came out somewhat tough and dry. This is my 2nd attempt at chicken in the IP. I really don’t like all the guess work and so far am mostly regretting my purchase :(
I’m sorry to hear that you had trouble with this method, Jessica. I know it can be frustrating to try a new recipe and not have it turn out as you hoped, so I really wish you would’ve enjoyed it! You may want to check out my other Instant Pot recipes to see if there’s another chicken recipe you might want to try.
I would encourage you to try the America’s test kitchen multi-cooker cook book first before you give up. I actually bought this first, just for the technical aspect, to give me confidence with my new purchase. It really helps you to understand the basics of the recipes & takes the guess work out of the basic recipes (chicken being 1).
To jessica. I don’t regret the instant pot.. if I make a recipe where it’s mostly submerged in some kind of liquid,, it doesn’t come out dry.
The time table that came with my instant pot duo says to cook chicken breast for 6-8 minutes PER POUND. It was late and I was hungry so I just followed their directions and put 35 minutes for a whole pack of chicken. It was my first use so I wasn’t sure how long it would take to pressurize and didn’t want to check for temp and add more cook time etc. It seemed over cooked following the instant pot time. Next time I will try this recipe exactly and see how that turns out :D it was nice to find such beginner instructions (even if I got nervous and didn’t follow them).
I don’t understand why it says per lb for every single meat on the official instant pot time chart though. It’s very confusing!
I hope you enjoy the recipe if you try it, Tessa!
I have not yet scrolled all the comments, but is there explanation for GROUND chicken in an instant pot? Thanks!
Hi Jill! Unfortunately, I don’t have instructions for using ground chicken. I do have recipes that use ground chicken in my Instant Pot list. I hope this helps!
Thank you! Thank you! I needed basic info to begin. I bought a fresh bone-in, skin on chicken breast that was BIG, 1.26 lb (20 oz). After reading your tips I tried 12 min. on high pressure with a 5 min. natural release. It needed a little more time so I cooked again for 2 min. with 5 min. natural release. It was up to temperature this time. This chicken was perfect, juicy and flavorful. I did use the trivet and seasoned the chicken. Now it’s ready to use for quick meals after a long day at work. I’m one happy woman!
I’m so happy that you enjoyed the recipe, Terrie! Thank you for sharing this kind review!
I cooked 2 chicken breast for 8 minutes as noted in the article and they came out very nice. Thanks for the post.
I’m so happy that you enjoyed the recipe, DT! Thank you for sharing this kind review!
Hi
I used an 8qt instant pot and 2 frozen boneless chicken breasts (1.8 lbs total) the result was really undercooked – only 120 internal temp after 12 minutes on high. Not sure if I missed something – I used the manual steam release as recommended. Now I’m going to put it back on for a few more minutes.
I’m sorry to hear that you had trouble with this method, Donna. This timing has worked well for me (and many other readers), but I know it can be frustrating to try a new recipe and not have it turn out as you hoped, so I really wish you would’ve enjoyed it!
Chicken came out perfect, thank you!
I’m so happy that you enjoyed it, Jen! Thank you for sharing this kind review!
This helped a lot! Thanks.
I’m so happy that you enjoyed the post, Ky! Thank you for sharing this kind review!
Wow! Thanks for taking the time to write this all down for all of us! I just got my instant pot for Christmas and so far I’m loving it! This saves me a lot of time.
I’m so happy that you found this helpful, Marie! Thank you for sharing this kind review!
No time listed for chicken wings?
They are a bit smaller (not as thick) than breasts or thighs with smaller bones.
So 8 minutes for fresh bone in?
Maybe a bit less?
Hi Lewis! I haven’t tested this recipe with wings, so you’d be experimenting. If you decide to try it, I’d love to hear how it goes!
I’m making hot chicken sandwiches tomorrow. This made the job a breeze. Chicken was done and shredded so easily. Thanks
I’m so happy that you enjoyed the recipe, Ellen! Thank you for sharing this kind review!
This is a fantastic guide. Thank you!
I’m SO happy that you found it helpful, Tracy!
This will be the first time weve used our instant pot. We want to cook 1 large boneless chicken breast and two medium bone in thighs (all frozen). Can we cook them all at once and do a middle of the road time (I’m thinking 20 or 25 minutes) or do we need to do the thighs separate from the breasts?
Hi Millie! Since the two have different cook times, I’d recommend preparing them separately to make sure you don’t overcook either one. I hope you enjoy them!
Love this! It’s SO straightforward & easy — thus far I’ve had success cooking an entire Costco package of chicken breasts at one time in my 8-quart Instant Pot. The only thing I do differently is to first cut or pull apart the cooked chicken breasts into smaller pieces before using the electric hand mixer; seems to make it easier on the mixer. Thanks for sharing this recipe, Erin.
Hi Laura! So glad you enjoyed the chicken! Thank you for this kind review!
I’m rethinking my comment about cooking an entire batch of Costco chicken breasts all at once. This last round I apparently packed them in too densely as 3 breasts in the very middle of the pot didn’t cook to temp & required extra cooking time.
Thanks for your feedback Laura!
It definitely pays to test the temp of each piece, not just the first few!
On a related note to to testing doneness, I’m so glad I finally stepped out of the dinosaur age & started using a digital thermometer vs. my old-fashioned one. Well worth the cost IMO.
It is quick. The chicken breast fillets barely got to 165 degrees after 11 minutes in a 6 qt pot. The biggest bummer is it was tough and dry and wasn’t falling apart at all so was hard to get cut up and pull apart. Would rather have juicy chicken.
I’m sorry this recipe didn’t turn out as you hoped, Dana Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!
Would using chicken broth instead of water be better? More flavorful?
Hi Holly! We like it this way, but feel free to use whichever liquid you’d like.
Recipe says that the time does not depend on amount of chicken, but the blog description for bone in breast says it is based on a 12 ounce breast. Seems contradictory and unclear.
Hi John, I’ve gone to great lengths to make it clear in this post how to cook all sizes and types of chicken. For the bone-in breast the times listed are for frozen and fresh breast, they obviously can’t cook at the same time. I said the bone-in is based on 12-ounces because that is the size I tested it on, as you can read in the comments, lots ask about others sizes, so I needed to be clear exactly how I tested mine.
CAN YOU USE CHICKEN BROTH INSTEAD OF WATER? WILL IT MAKE IT JUICIER?
Hi Jess! Chicken broth wouldn’t make them juicier, it would just intensify the flavor some. You should have no problem with them being moist if following the directions I’ve listed above. Hope you enjoy them!