Name: How To Cook Chicken in the Instant Pot
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs -; 1 cup water -; 1 teaspoon salt (use less if chicken is brined or otherwise pre-seasoned) -; 2 bay leaves -; 3 cloves garlic -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - How To Cook Chicken in the Instant Pot

1. 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs -

2. 1 cup water -

3. 1 teaspoon salt (use less if chicken is brined or otherwise pre-seasoned) -

4. 2 bay leaves -

5. 3 cloves garlic -

How to cook deliciously - How To Cook Chicken in the Instant Pot

1. Stage

Add the chicken to the Instant Pot: Arrange the chicken in a single, even layer in the bottom of the pressure cooker. Add the water, then sprinkle with salt. Add the bay leaves and garlic.

2. Stage

Pressure cook the chicken: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” program, then adjust the time to 10 minutes at high pressure. The pressure cooker will take about 10 minutes to come up to full pressure. Cook time begins once it has reached full pressure.

3. Stage

Release the pressure: As soon as the timer goes off at the end of cooking, perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.” It will take a minute or two for the pressure to release completely. Open the pot, then use a digital thermometer to check the thickest part of a piece of chicken—it should be at least 165oF. If the chicken is not quite up to temperature, put the lid back on with the vent closed and cook for another minute or two.

4. Stage

Use the chicken: Use a pair of tongs to transfer the chicken to a dish, and let it rest for 10 minutes. Slice, shred, or cube the chicken as needed, or refrigerate in a lidded container for up to 5 days. If you want to save the cooking liquid (it is now a lightly flavorful chicken broth), strain out the bay leaves and garlic. Transfer to a tightly lidded container and store in the refrigerator for 3 to 4 days, or frozen for up to 6 months.