This method allows you to prepare juicy chicken breasts without waiting for them to thaw. It is a convenient solution for busy weeknights and highly efficient for weekly meal prepping.
List of ingredients
- 1.5 pounds frozen boneless skinless chicken breasts (approximately three 8-ounce breasts) – the primary protein.
- 1 cup low sodium chicken broth or water – essential to prevent the burn notice and add moisture.
- Salt and pepper – basic seasonings to enhance the natural flavor of the meat.
- Additional seasonings (such as garlic powder, dried oregano, or paprika) – optional additions for more depth.
step-by-step instructions
- Prepare the Pot: Place the frozen chicken breasts in the bottom of the Instant Pot inner pot. Pour in the chicken broth or water.
- Season: Sprinkle the salt, pepper, and any other chosen seasonings evenly over the frozen chicken breasts.
- Seal the Unit: Close the lid securely. Turn the steam release valve to the ‘sealing’ position to ensure pressure builds correctly.
- Set Cooking Time: Press the ‘Manual’ or ‘Pressure Cook’ button and set the time to High Pressure. Use 11-12 minutes for breasts weighing 6-8 ounces, 13-14 minutes for 9-10 ounces, or 16 minutes for 12 ounces.
- Natural Release: Once the cooking cycle finishes, do not touch the valve. Allow the pressure to release naturally for 10 minutes to keep the meat tender.
- Vent and Open: Carefully move the valve to the ‘venting’ position to release any remaining steam. Open the lid once the float pin has dropped.
- Verify Temperature: Insert an instant-read thermometer into the thickest part of the meat. Ensure it has reached a minimum internal temperature of 165°F.
- Finish and Rest: If the chicken is under-temperature, use the sauté function for a few minutes. Let the meat rest for 5 minutes before slicing or shredding.
Pressure Cooking Time Guidelines
Small Chicken Breasts (6-8 Ounces)
For smaller pieces, set the timer for 11-12 minutes on high pressure. These smaller cuts cook quickly and are less likely to be overdone if the timing is precise. Always follow with a 10-minute natural release.
Medium Chicken Breasts (9-10 Ounces)
Medium-sized breasts require 13-14 minutes of high-pressure cooking. The additional time ensures the heat penetrates the center of the frozen meat. Natural release is still mandatory for the best texture.
Large Chicken Breasts (12 Ounces)
The largest breasts need 16 minutes to reach a safe internal temperature. Because they are thicker, they require more time under pressure to avoid remaining raw in the middle. Check the internal temperature carefully after cooking.
Preparing Other Frozen Poultry Cuts
Frozen Boneless Chicken Thighs
Boneless thighs are more forgiving than breasts due to their higher fat content. Cook these for 13 minutes on high pressure, followed by a 10-minute natural release. They remain very moist even when cooked from frozen.
Frozen Bone-In Chicken Thighs
The presence of the bone slows down the heat transfer to the center of the meat. Increase the cooking time to 15 minutes on high pressure. Maintain the 10-minute natural release to prevent the meat from toughening.
Frozen Chicken Tenders
Tenders are much thinner than full breasts and cook very rapidly. Set the pressure cooker for 6 minutes on high pressure. Follow this with a 10-minute natural release to ensure they do not become rubbery.
Guidelines for Freezing Chicken
Preventing Large Frozen Masses
Avoid freezing multiple chicken breasts together in one large clump. If they are frozen as a solid block, the outer edges will overcook before the center reaches a safe temperature. This leads to uneven textures and potential food safety issues.
Using the Flash Freeze Method
To keep breasts separate, place them on a baking sheet lined with parchment paper. Freeze them individually for a few hours until firm before transferring them into a freezer bag. This ensures you can remove exactly how many pieces you need for a meal.
Separating Clumped Chicken
If your chicken is already frozen together, do not try to pry them apart with a knife. Place the frozen mass in a bowl of cool water for a short period. Once the outer layers soften slightly, you can safely separate the breasts before adding them to the pot.
Versatile Serving Ideas
Slicing for Fresh Salads
Once the chicken has rested, slice it into thin strips. These are perfect for topping a Caesar or garden salad. Cooling the chicken slightly in the refrigerator before slicing helps produce cleaner, more professional cuts.
Shredding for Tacos and Enchiladas
Use two forks to shred the meat while it is still warm. To keep the shredded chicken moist, stir in a few tablespoons of the leftover cooking liquid from the pot. Add taco seasoning or lime juice for an immediate flavor boost.
Adding to Homemade Soups
Dice the cooked frozen breasts into bite-sized cubes. Add them to your favorite chicken noodle or vegetable soup during the last ten minutes of simmering. This prevents the meat from overcooking and becoming dry in the soup.
Making BBQ Chicken Sandwiches
Shred the cooked chicken and mix it with your preferred barbecue sauce. Heat the mixture in a pan or back in the Instant Pot using the sauté function. Serve on toasted buns with coleslaw for a hearty meal.
Preparing Chicken Salad
Dice the chilled chicken breasts into small cubes. Mix with mayonnaise, diced celery, and a squeeze of lemon juice for a classic chicken salad. This is an excellent option for healthy, high-protein lunches.
Storage and Food Safety
Refrigerator Storage Limits
Store cooked chicken in an airtight container in the main body of the refrigerator. It will remain safe to eat for 3 to 4 days. Ensure the container is sealed tightly to prevent the meat from absorbing other odors.
Freezing Cooked Chicken
You can freeze the cooked chicken breasts for future use. Wrap them individually in freezer-safe foil or place them in vacuum-sealed bags. They can be stored in the freezer for up to 3 months without losing quality.
Labeling and Dating Containers
Always mark your storage containers with the date the chicken was cooked. This helps you track the freshness and ensures you use the oldest batches first. Use a permanent marker on masking tape for easy removal.
Proper Reheating Methods
To reheat in the oven, place the chicken in a baking dish with a splash of broth and cover with foil. Heat at 350°F until the internal temperature reaches 165°F. This method preserves the moisture better than the microwave.
Microwave Reheating Tips
When using a microwave, cover the chicken with a damp paper towel. Heat in short 30-second intervals, turning the meat between each session. This prevents the edges from drying out or becoming tough.
Troubleshooting Common Issues
Addressing the Burn Notice
A burn notice occurs when the bottom of the pot is too dry or has scorched food. Ensure you use at least one full cup of thin liquid like broth or water. Do not use thick sauces or creams as the primary liquid for pressure cooking.
Handling Under-Cooked Centers
If the thermometer shows less than 165°F, do not start the pressure cycle again immediately. Instead, use the sauté function to simmer the chicken for a few minutes. Alternatively, add 2-3 minutes of high-pressure cooking if the meat is significantly underdone.
Preventing Dry or Rubbery Meat
The most common cause of rubbery chicken is a quick pressure release. Always wait the full 10 minutes for a natural release. This allows the muscle fibers to relax and prevents the moisture from being forced out of the meat.
Managing the Steam Valve
If steam escapes from the sides of the lid, your valve may not be fully sealed. Double-check that the valve is turned completely to the ‘sealing’ position. Ensure the silicone ring inside the lid is properly seated and clean.
Frequently Asked Questions
Do I need to double the cooking time if I double the recipe?
No, the number of chicken breasts in the pot does not affect the cooking time. As long as the breasts are not frozen in one giant mass, the same timing applies whether you cook three breasts or six. Only the size of the individual breast changes the required time.
Can I use water instead of chicken broth?
Yes, water works perfectly fine to create the necessary pressure for the machine. However, chicken broth adds a layer of savory flavor to the meat. If using water, you may want to add a bit more salt or seasoning to compensate.
Is it safe to cook frozen meat in a pressure cooker?
Yes, it is safe because pressure cookers raise the temperature of the food very rapidly. This quickly moves the meat through the ‘danger zone’ where bacteria grow. This is much safer than using a slow cooker for frozen meat, which heats up too slowly.
Can I season the chicken before freezing it?
Yes, you can rub the raw chicken with salt and spices before placing it in the freezer. These seasonings will infuse into the meat during the pressure cooking process. However, adding fresh seasonings right before cooking often provides a more vibrant taste.
What is the best way to check for doneness?
The only reliable method is using a digital instant-read meat thermometer. Insert the probe into the thickest part of the largest breast. The chicken is safely cooked when it reaches an internal temperature of 165°F.
Print
How to Cook Frozen Chicken Breasts in the Instant Pot
- Total Time: 37 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Forgot to thaw the chicken for dinner? No problem! With this easy method, you can cook frozen chicken in the Instant Pot. Use it in casseroles, salads, soups, tacos and more!
Ingredients
- 1.5 pounds frozen boneless skinless chicken breasts
- 1 cup low sodium chicken broth
- salt and pepper
- garlic powder, dried oregano, or paprika
Instructions
- Step 1: Place the frozen chicken breasts in the Instant Pot inner pot, pour in the broth, and sprinkle chicken with salt, pepper, and seasonings.
- Step 2: Close the Instant Pot lid and move the steam release valve to the sealing position.
- Step 3: Press the Manual or Pressure Cook button and set the cook time to high pressure: 11-12 minutes for 6-8 ounce breasts, 13-14 minutes for 9-10 ounce breasts, or 16 minutes for 12 ounce breasts.
- Step 4: Allow the pressure to release naturally for 10 minutes, then move the steam release valve to the venting position and remove the lid.
- Step 5: Use an instant read thermometer to check that the temperature has reached at least 165° F; use the sauté function to finish cooking if needed.
- Step 6: Let the chicken rest for 5 minutes before slicing or shredding.
Notes
Ensure chicken breasts are not frozen together in one large mass to ensure even cooking. Store cooked chicken in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 196 kcal
- Sugar: 0 g
- Sodium: 87 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 96 mg