How Long to Pressure Cook Chicken Breast for Perfectly Tender and Juicy Results

Chicken breast can be tricky to cook just right. If you don’t time it just right, it’s easy to get dry, stringy breasts of chicken. But if you use a pressure cooker, you don’t have to guess; the chicken breast will always be tender and juicy.

As a parent and busy cook, I use my pressure cooker several times a week to make quick, healthy meals for my family. A few easy steps have helped me pressure cook chicken breasts more times than I can remember. Here’s what I know about the best amount of time to pressure cook chicken breast:

Factors That Affect Pressure Cook Time for Chicken

Several factors impact how long it takes to cook chicken breast in the pressure cooker including

• Thickness – The thicker the chicken breast, the longer it will need to pressure cook. Boneless, skinless breasts are typically between 1/2 inch to 1 inch thick. Go with less time for thinner cuts and a little longer for very thick pieces.

• Quantity – Cooking multiple chicken breasts together will require a minute or two longer than just one or two breasts.

• Bone-in vs. boneless – Chicken cooked on the bone takes longer than boneless. The bones help shield the meat and slow down the cooking time. Go with the bone-in cooking time even for boneless breasts if cooked alongside other bone-in chicken pieces.

• Frozen vs thawed – Frozen chicken needs extra pressure cooking time to safely thaw and cook through Add 2-3 minutes if starting with frozen chicken breasts.

• Pressure cooker type – Older, jiggle-top pressure cookers heat a little slower than newer electric models. You may need to add an extra minute or two if using a jiggle-top stove-top pressure cooker.

With those factors in mind, here are general guidelines for how long to pressure cook chicken breast, depending on the quantity and whether they are frozen.

Pressure Cook Times for Chicken Breast

Fresh Boneless Chicken Breasts

• 1-2 breasts (1/2 to 1-inch thick): 6-8 minutes
• 3-4 breasts (1/2 to 1-inch thick): 8-10 minutes
• 1-2 large breasts (over 1-inch thick): 9-11 minutes
• 3-4 large breasts (over 1-inch thick): 11-14 minutes

Frozen Boneless Chicken Breasts

• 1-2 breasts: 9-11 minutes
• 3-4 breasts: 12-15 minutes

Bone-in Chicken Breasts

• 2 bone-in breasts: 15 minutes
• 4 bone-in breasts: 18 minutes
• 6 bone-in breasts: 22 minutes

These times are based on a fully pressurized cooker. It’s best to use the range’s minimum cook time, then check to see if it’s done and add more minutes if needed. When I use the pressure cooker, I always find it better to undercook than to overcook.

When pressure cooking, boneless chicken breasts should be at least 1/2 inch thick to make sure they cook evenly and keep food safe. Very thin chicken cutlets may overcook and dry out. Don’t pressure cook thin boneless breasts or chicken tenders. Instead, cook them on the stove or bake them in the oven.

Steps for Pressure Cooking Chicken Breast

Pressure cooked chicken breast comes out perfect every time when you follow these simple steps:

1. Add 1 cup liquid to the pressure cooker – The liquid creates steam which is necessary for pressure cooking. Water, chicken broth, marinara sauce or other flavorful liquids work well.

2. Place trivet and chicken in cooker – Put a metal trivet or steaming rack in the bottom then add the chicken. This elevates the chicken above the liquid.

3. Lock lid in place and bring to high pressure – Make sure the pressure release valve is sealed then heat on high until the cooker reaches full pressure. This usually takes about 5-10 minutes.

4. Pressure cook for recommended time – Start timing as soon as full pressure is reached. Minimum, low pressure is required to generate enough steam and cook the chicken.

5. Allow 10 minute natural release – After cook time is complete, turn off heat and allow the pressure to come down gradually for 10 minutes before doing a quick pressure release.

6. Check chicken for doneness – Chicken should register 165°F internally and be opaque throughout when pierced with a knife. If not quite done, secure lid and pressure cook for a minute or two longer.

7. Shred or slice chicken – Use forks to shred chicken breasts for salads, tacos, soups and more. Or slice chicken crosswise for sandwiches, pasta and stir-fries.

Following the guidelines for quantity, thickness, frozen vs. thawed, and natural pressure release ensures the chicken cooks through without becoming overdone. The result is incredibly moist, flavorful chicken breast every time.

While the hands-off cooking time under pressure is very quick, be sure to factor in the time for the pressure cooker to build up pressure at the beginning as well as the natural release at the end. The total time from start to finish can be 30-40 minutes.

Soaking chicken in marinade, seasoning with spices, or adding sauce helps add lots of flavor. I like to quickly sear or broil the chicken after pressure cooking to give it a nice browned exterior.

Here are some of my favorite ways to use pressure cooked chicken breast:

• Chicken tacos or burrito bowls
• Chicken Caesar salad
• Chicken sandwiches with pesto mayo
• Chicken pasta in Alfredo or tomato cream sauce
• Chicken salad with celery and mayo
• Chicken soup with vegetables
• Chicken enchiladas or burritos for meal prep