For Stovetop Pressure Cookers: Follow the instructions below, but lower the cooking time to 8 minutes at high pressure.
If your chicken is frozen, see this post for how to adjust the cooking time.
- 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
- 6-quart electric pressure cooker, such as the Instant Pot
1 Add the chicken to the pressure cooker: 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 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 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 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.