Determining when pressure cooked chicken is fully cooked can be tricky since you can’t see or touch the chicken while it’s cooking in the sealed pot. However, there are a few easy ways to know when your pressure cooked chicken is perfectly safe to eat.
Use a meat thermometer
The most reliable way to check doneness is by using an instant-read meat thermometer. Chicken is fully cooked and safe to eat when it reaches an internal temperature of 165°F. Here’s how to use a meat thermometer to check your pressure cooked chicken:
- When the cooker has finished and all the pressure has been released, carefully open the lid.
- Stick the thermometer probe into the thickest part of the chicken, avoiding any bones.
- Wait 10-15 seconds for the thermometer reading to stabilize.
- Check that it reads 165°F or above – the chicken is fully cooked.
Using an instant-read thermometer is quick and easy. It eliminates any guessing and ensures your chicken reaches a high enough temperature to kill harmful bacteria like salmonella.
Cook for the recommended time
Most pressure cooker recipes will give you a specific cooking time required to fully cook chicken. While cooking times can vary a bit depending on the cut and amount of chicken, they typically range from 8-15 minutes at high pressure.
To safely rely on cook times, make sure to follow the recipe carefully including:
- Cut the chicken into similarly sized pieces – larger pieces will need longer.
- Don’t overfill the pressure cooker – too much chicken means undercooked centers.
- Make sure the pot has reached high pressure before starting the timer.
- Allow the full natural release time before opening the pot.
As long as you follow the recipe accurately, the stated cook time will ensure properly cooked chicken.
Check for visual signs
You can also look for some visual cues that your pressure cooked chicken is fully cooked:
- Internal temperature: The chicken should reach 165°F internally.
- Color: The chicken should be opaque all the way through with no pink or red spots.
- Texture: The chicken should feel firm and shred easily with a fork.
- Juices: The juices should run clear with no traces of pink when poked.
While visual signs can be helpful indicators, always verify doneness with a thermometer for safety.
Test for doneness
You can also test the chicken for doneness by cutting into a piece of the thickest part of the meat. The chicken is fully cooked if:
- The inside shows no traces of pink and the meat is opaque.
- The meat near the bone is no longer pink.
- The juices run clear.
Again, be sure to double check with a thermometer for accuracy.
Allow for carryover cooking
The high-heat environment of the pressure cooker means the chicken will continue to cook for a few minutes after pressure release. This carryover cooking allows you to remove the chicken right before it reaches 165°F.
For example, if your recipe calls for a 10 minute cook time, start checking temperature after 8 minutes. The temperature might read 160°F, but can still carryover cook to a safe 165°F+ after removing from the pot.
Cook bones properly
If cooking bone-in chicken parts, pay special attention that the meat near the bones is fully cooked. The bones can shield some parts of the meat from heat. Be sure to check the thickest section of meat furthest from the bones.
You may need to cook bone-in chicken pieces slightly longer to ensure no undercooked spots around bones.
Adjust time for size
Larger pieces of chicken generally require longer cook times than smaller pieces. Here are some general pressure cooking times based on chicken size:
| Chicken Cut | Cook Time |
|---|---|
| Boneless breasts, 1 inch thick | 8-10 minutes |
| Bone-in breasts | 12-15 minutes |
| Boneless thighs | 8-10 minutes |
| Bone-in thighs | 15-18 minutes |
| Drumsticks | 10-12 minutes |
| Whole chicken | 25-30 minutes |
Always check your specific recipe and use a food thermometer, but this gives a general guideline for how chicken size affects cook time.
Adjust time for amount
In addition to cut, the total amount of chicken can impact how long it takes to cook through. Here are some general guidelines:
| Amount of Chicken | Cook Time Adjustment |
|---|---|
| Under 2 pounds | Use recipe time |
| 2-4 pounds | Add 0-5 minutes |
| Over 4 pounds | Add 5-10 minutes |
More chicken requires more time for the heat to penetrate fully. Add extra minutes as needed if cooking large quantities.
Account for frozen chicken
Always thaw chicken in the refrigerator before pressure cooking. However, if you forget to thaw frozen chicken, you can still cook it from frozen in the pressure cooker but it will take extra time. Add 5-8 minutes to the cook time for frozen bone-in chicken parts.
Check at minimum time
Most pressure cooker recipes list the minimum cook time needed, not the maximum time. Chicken can overcook quickly in the pressure cooker and become dry.
Check the chicken at the beginning of the time range given. If it’s fully cooked, immediately remove from heat. Don’t cook significantly past the minimum required time.
Use natural pressure release
It’s important to use natural release method when pressure cooking chicken. This means allowing the pressure to come down gradually on its own, about 10-15 minutes. Avoid quick releasing the pressure which can cause chicken to overcook.
Ensure even cooking
To cook chicken evenly in the pressure cooker:
- Cut chicken into same-size pieces so they cook at the same rate.
- Don’t overfill the pot, which can lead to uneven cooking.
- Arrange pieces in a single layer, evenly spaced.
- Add at least 1/2 cup liquid to the pot to create steam.
- Rotate pieces halfway through if cooking a large batch.
Conclusion
It can be difficult to tell when pressure cooked chicken is done, but using a meat thermometer is a surefire way to check it has reached a safe 165°F. Allowing the full cook time stated in recipes, watching for visual cues, and testing thickness near bones can also help determine doneness. With the right method, you can easily make juicy, tender, and fully-cooked chicken in your pressure cooker.