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

Putting a whole chicken in a pressure cooker is a great way to make chicken that is very juicy and falls off the bone in a lot less time than usual. But how long does it really take to cook a whole chicken in a pressure cooker? That depends on a few important things.

Size of the Chicken

The chicken’s size determines how long it will take to cook. A 3–4-pound chicken will cook faster than a 5–6-pound bird. Here are some general pressure cook times for chickens of different sizes.

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

Give yourself 15 to 20 minutes for the first three pounds, and then add 5 minutes for every pound after that.

Amount of Liquid

The food is cooked by the steam that is made by the liquid in the pressure cooker. Put in at least 1 cup of water for every whole chicken. There will be more pressure and the liquid will take longer to heat up if you use more liquid. These are the ranges of cook times for foods with only 1 cup of liquid. If there are two cups or more of liquid, the cook time will likely be on the longer side.

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!