How Long to Pressure Cook a Whole Chicken: A Detailed Guide

Cooking a whole chicken in a pressure cooker is a great way to make incredibly moist, fall-off-the-bone chicken in a fraction of the normal cooking time. But exactly how long does it take to cook a whole chicken in a pressure cooker? The answer depends on a few key factors

Size of the Chicken

The size of the chicken is the most important factor in determining cook time A small 3-4 pound chicken will take less time than a larger 5-6 pound bird, Here are general pressure cook times based on chicken size

• 3-4 pound chicken: 15-20 minutes
• 4-5 pound chicken: 20-25 minutes
• 5-6 pound chicken: 25-30 minutes

As a rule of thumb, allot 15-20 minutes for the first 3 pounds and then 5 minutes extra per additional pound.

Amount of Liquid

The liquid in the pressure cooker helps to create steam which cooks the food. For a whole chicken, you’ll want to use at least 1 cup of liquid. The more liquid you use, the longer it will take for pressure to build and for the liquid to come up to temperature. With just 1 cup of liquid, expect cook times on the lower end of the ranges above. With 2 or more cups of liquid, expect cook times toward the higher end of the range.

Type of Liquid

Water is the most commonly used cooking liquid for pressure cooked chickens. However, you can also use chicken broth, wine, or other flavorful liquids. Thicker liquids like tomato sauce will increase pressurization time. Water and thin chicken broth will result in the shortest cook times.

Bone-In vs Boneless

Bone-in chickens take longer to cook than boneless chicken pieces. The bones help shield the meat and slow down the cooking process. If cooking boneless chicken pieces, reduce cook time by 5-10 minutes compared to cooking a whole bone-in bird.

Pressure Setting

Most pressure cookers have at least two pressure settings—high and low. Chicken should always be cooked at high pressure, which allows the temperature inside the cooker to reach around 240°F. This high heat helps break down collagen and connective tissues. Low pressure settings only reach about half that temperature and will result in undercooked chicken.

Natural vs Quick Release

After the cook time is complete, you’ll need to depressurize the cooker before opening it. There are two methods:

• Natural release: Allowing the pressure to come down naturally over 10-15 minutes
• Quick release: Manually releasing the pressure immediately

Natural release results in more tender and juicy meat but takes longer. Quick release gets you eating quicker but can result in slightly drier meat. For whole chickens, natural release is recommended.

Elevation

Higher elevations require slightly longer cook times. Increase cooking time by 5% for every 1,000 feet above 2,000 feet elevation.

More Tips for Perfect Pressure Cooked Chicken

• Truss the chicken before cooking for more even cooking
• Use a trivet or steamer basket to elevate the chicken off the bottom
• Add aromatic veggies and herbs to the cooking liquid for flavor
• Let the chicken rest for 5-10 minutes before carving for juicier meat

With the right technique, pressure cooked chicken comes out unbelievably moist and delicious every time. Follow the guidelines above for ideal cook times based on the size and type of your chicken. Experiment with flavorful liquids, herbs, and spices to make each chicken unique. Enjoy your perfectly cooked pressure cooker chicken!

For pressure cooker chicken, cooking times vary based on the cut and whether it’s fresh or frozen. Boneless, skinless chicken breasts typically cook for 8-12 minutes on high pressure, while bone-in breasts may need 10-25 minutes with a natural pressure release. Frozen chicken breasts generally require a longer cooking time, around 10-12 minutes, sometimes even up to 20 minutes, followed by a natural pressure release.