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After testing hundreds and hundreds of Instant Pot recipes for our cookbook, From Freezer to Cooker, we have honed in on the most accurate Instant Pot Cooking times.  There is so much misinformation on the internet about the Instant Pot. It makes us cringe when we see well-intentioned recipe creators misinform Instant Pot recipe hunters. This is why we are sharing all of the Instant Pot cooking times you’ll need below. We also created a one page cheat sheet for Instant Pot Cooking times. No more overcooked meals. No more undercooked meals. No more googling, “How long to cook ____ in the Instant Pot?” Download and Print After testing hundreds of Instant Pot recipes, we have honed in on the best timing and methods for cooking different types of meals in the Instant Pot. If you don’t want to download the Instant Pot Cooking Times Cheat Sheet, here is the information you’ll find on it. Instant Pot Cooking Times: The Ultimate GuideChicken Breast1-2 pounds Medium Boneless, Skinless Chicken Breasts (seasoned or in sauce/marinade):Fresh: Lock and seal the lid. Cook for 7 minutes at high pressure and then quick release the pressure, or until chicken is cooked through. (Chicken is done when it has no more pink inside and/or registers 165°F internally.) From Frozen: Turn on the Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Pressure cook for 15-20 minutes with a quick release, until chicken is cooked through. (Chicken is done when no longer pink inside and/or registers 165°F internally.) Try these recipes:
Chicken Thighs1-2 pounds Boneless Chicken Thighs (seasoned or in sauce/marinade)Fresh: Lock and seal the lid. Cook for 7 minutes at high pressure and then quick release of the pressure, or until chicken is cooked through. (Chicken is done when it has no more pink inside and/or registers 165°F internally.) Frozen: Turn on the Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Pressure cook for 15-20 minutes with a quick release, until chicken is cooked through. (Chicken is done when no longer pink inside and/or registers 165°F internally.) Try these recipes:
Bone-In Chicken Thighs & Drumsticks2 ½ – 3 pounds Bone-In Chicken Thighs and Drumsticks:Fresh: Lock and seal the lid. Cook for 12 minutes at high pressure and then quick release of the pressure, or until chicken is cooked through. (Chicken is done when it has no more pink inside and/or registers 165°F internally.) Frozen: Turn on the Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Pressure cook for 17-22 minutes with a quick release, until chicken is cooked through. (Chicken is done when no longer pink inside and/or registers 165°F internally.
Beef Roast1 (2-4 pound) Boneless Beef Roast (seasoned or in sauce/marinade)Fresh: Cut the meat into 2×2-inch chunks (trimming off fat). Lock and seal the lid. Cook at high pressure for 30 minutes, with a 10 minute natural release and then quick release of the pressure. Remove the meat and shred with two forks. Frozen: Turn on the Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. The frozen meat will cook the same amount of time as from fresh.
Pork Shoulder1 (3-4 pound) Pork Shoulder (also known as Boston Butt), trimmedFresh: Cut into four equal pieces. Lock and seal the lid. Cook at high pressure for 45 minutes. Naturally release the pressure for 10 minutes (or more if you prefer) and then use quick release. Frozen: Turn on the Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. The frozen meat will cook the same amount of time as from fresh. Try these recipes:
Pork Loin2 ½ – 3 pounds Pork Loin (not to be confused with Pork Shoulder!)Fresh: Cook whole. Lock and seal the lid. Cook at high pressure for 27 minutes with 10 a minute natural release. Frozen: Cut the pork loin into 3 equal parts. Turn on the Saute Function. Saute frozen meal for 5 minutes to release some liquid. Press Cancel. The frozen meat will cook the same amount of time as from fresh. Try These Recipes:
Whole ChickenWhole Chicken (4-5 lbs)Fresh: Add 1 cup of water in the bottom of the pot. Place the trivet/steam rack in the bottom of the pot and set the chicken on it, breast side down. Lock and seal the lid. Cook at high pressure for 24-30* minutes with natural release, which will take about 20 minutes. Check to make sure the chicken is done throughout (registers at least 165°F in the thickest part of the thigh, avoiding the bone). Frozen: Add 1 cup of water in the bottom of the pot. Place the steam rack in the bottom of the pot and set the chicken on it, breast side down. Lock and seal the lid. Cook for 40-50 minutes* with natural release, which will take about 20 minutes. Check to make sure the chicken is done throughout (registers at least 165°F in the thickest part of the thigh, avoiding the bone). *General rule of thumb for a whole chicken is 6 minutes per pound for fresh chicken and 10 minutes per pound for frozen chicken. Try These Recipes:
Instant Pot Soup Cooking TimesSoup (with 1-2 lbs raw, boneless, skinless chicken breasts/thighs in it):Fresh: Lock and seal the lid. Cook for 6 minutes at high pressure and then quick release of the pressure. (Chicken is done when it has no more pink inside and/or registers 165°F internally.) Frozen: Turn on the Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Pressure cook for 22-27 minutes with a quick release, until chicken is cooked through. (Chicken is done when no longer pink inside and/or registers 165°F internally.) Try These Recipes:
Soup, Vegetarian:Soup (with Cooked Ground Beef/Sausage/Turkey)Fresh: Lock and seal the lid. Cook for 7-10 minutes (depends on recipe) at high pressure with a quick release. Frozen: Turn on the Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Pressure cook for 12-17 minutes with a quick release. Try these recipes:
Steel Cut OatsSteel Cut OatsDon’t forget! Get Your One Page Instant Pot Cheat Sheet Before You LeaveAbout Instant Pot Freezer MealsWhat sets our Instant Pot Cooking Times Guide apart from the rest is we include cooking times for fresh AND frozen recipes. We’ve found that Instant Pot freezer meals save SO much time in the long run. With the help of our guide, you can prep your meal, freeze it, and cook it straight from frozen when you need a no-fuss meal on busy night. Tips for Instant Pot Freezer Meals
How long does raw chicken take in the instant pot?Pressure cook on high for 8-10 minutes for fresh chicken breast, and 10-12 minutes for frozen chicken (depending on the thickness of the breasts). Cook time stays the same no matter how much chicken you add to the pot; the pot will just take longer to come to pressure.
How do you calculate instant pot time?Refer to the amount of time that a recipe needs to cook on high and covert from hours to minutes (multiply it by 60) then divide by 10. For example, a recipe that needs to cook for 8 hours on low and 4 hours on high, you would take 4 hours and convert to minutes. 4 times 60 would give you 240 minutes.
How many minutes per pound do you cook meat in an instant pot?Heat a little oil using the Sauté function and sear the meat. Add 1 1/2 cups of liquid (water, stock, etc.). Cook for 20 minutes (per pound of meat) at high pressure for large chunks and 15 minutes (per pound of meat) for small chunks. Use a quick pressure release method.
How long do you pressure cook per pound?In general, you will need twenty minutes of cooking time at pressure for every pound of meat. So, a 3-pound roast takes 60 minutes at high pressure before it is tender.
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Instant Pot whole chicken cooking time chart
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