This Instant Pot frozen chicken breast recipe is a lifesaver when you need a quick and easy dinner. With just a few ingredients and no thawing required, you’ll have tender, flavorful chicken in under 30 minutes. Perfect for shredding, slicing, or serving as-is, it’s a simple method for a busy weeknight meal.
I started using a pressure cooker back when I began my nursing career. After coming home from a long 12-hour shift, I’d often realize I hadn’t thawed anything for dinner.
My pressure cooker saved the day more times than I can count, helping me get a meal on the table in less than 30 minutes. This recipe is one of my go-tos for those busy days when I need something quick and reliable!
Here is Why This Recipe Works
No thawing required: Forgot to defrost the chicken? No problem! This recipe takes frozen chicken from the freezer straight to the table in under 30 minutes.
Minimal ingredients, maximum flavor: You only need a few basics like chicken broth, garlic, and some herbs, but the end result tastes anything but basic.
Versatile and meal-prep friendly: Shred it, slice it, toss it in salads, tacos, or pasta; this chicken works with anything, and you’ll love having leftovers!
Instant Pot magic: It’s the trusty kitchen tool that does all the heavy lifting, so you can sit back and relax (or scramble to do something else) while dinner cooks itself.
Add the chicken to a pasta salad, a chicken sandwich, pizza, or brown it under the broiler and serve it with a delicious sauce as we have in our roasted chicken thighs recipe.
The Ingredients
Meat: Chicken breasts
Pantry: Chicken broth, Salt, pepper, bay leaves
Produce: Garlic cloves, fresh sage or rosemary
Variations
Lemon Herb Chicken: Add the zest and juice of one lemon along with fresh thyme and oregano for a zesty, herb-infused twist.
Southwest Spice Chicken: Mix in ½ teaspoon of cumin, chili powder, and smoked paprika. Cook the chicken long enough to shred then toss with enchilada sauce.
BBQ Shredded Chicken: Add 1 tablespoon of BBQ seasoning before cooking. Cook the chicken long enough to easily shred, then toss the shredded chicken with your favorite BBQ sauce.
Tips for Success
- For best results, use chicken breasts that are individually frozen so the air can circulate around each piece during cooking.
- Try to use chicken breasts that are roughly the same size for even cooking.
- Always use a meat thermometer to ensure the chicken reaches at least 165°F.
- Let the Instant Pot release pressure naturally for at least 5 minutes before manually releasing the rest.
- For easy shredding, let the chicken rest for 5 minutes before pulling it apart with forks or a hand mixer.
It Matters How They Are Frozen
Are your chicken breasts frozen individually like this or in one large clump? Depending on how they are frozen, it will make a difference in the cooking time.
- Individually frozen: Stack as many as you need and cook based on the weight of one chicken breast. For example, if each breast is 10 ounces, cook them for 10 minutes, regardless of how many you have.
- Frozen in a clump: If your chicken is frozen in one solid block, cook based on the total weight. For example, if the block weighs 2 ½ pounds, set the Instant Pot for 30 minutes (12 minutes per pound).
Storage
Fridge: To store any leftover Instant Pot chicken, place it in an airtight container in the refrigerator for up to 3 days.
Freezing: Allow the chicken to cool completely, then place it in a freezer-safe container. Be sure to label and date the bag. You can freeze the chicken for up to 3 months.
Reheating: To reheat, thaw the chicken in the refrigerator overnight if frozen. Reheat in the microwave or on the stovetop over medium heat, adding a little chicken broth to keep it moist.
Adjustments for High Altitude
If you live above 3,000 feet, don’t forget to adjust the cooking time! Check the recipe card below for detailed instructions on how to adjust for high altitudes.
More Recipes You Will Love
Cook up some shredded chicken to put in this Saigon Chicken Salad.
You can use plump, juicy chicken breasts or shredded chicken in this Kamut grain bowl.
This recipe for Instant Pot frozen turkey breast is another life-saver for dinner time.
For more chicken recipes, try our panko chicken, easy Moroccan chicken stew, cast iron chicken, tender baked chicken quarters, Traeger whole smoked chicken, or chicken stuffed peppers.
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Instant Pot Frozen Chicken Breast
Ingredients
- 4 frozen chicken breasts 8 ounces each (1 to 1-1/2 inches thick)
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 5 to garlic cloves
- 1 sprig of fresh sage or rosemary
- 3 bay leaves
Instructions
- Place the trivet in the bottom of the Instant Pot and add the frozen chicken breasts on top. It is ok if they are stacked on each other (air will still flow around them if they are individually frozen). See the notes below if your chicken breasts are frozen in a solid clump.
- Pour the chicken broth into the pot then add the rest of the ingredients.
- Put the lid on the instant pot and select high pressure for 10 minutes.
For Shredded chicken:
- If you want to shred the chicken increase the cook time to 25 minutes.
Do a natural pressure release:
- When it is done cooking, allow the pressure to release naturally for about 5 minutes then manually release the rest of the pressure.
- Use a thermometer to check the internal temperature of the chicken breasts. If they are not at least 165°F, place the lid back on and cook for a couple more minutes.
- Let the chicken rest for at least 5 minutes before slicing or shredding.
Notes
- Choose chicken breasts that are approximately the same size and individually frozen.
- If the chicken breasts do not weigh 8 ounces, cook them based on their individual weight at 1 minute per ounce.
- If your chicken breasts are frozen in one large clump, the cooking time will be different and you will need to weigh the solid block of chicken breasts then cook on high pressure for 12 minutes per pound. (For example, if a solid block of frozen chicken breasts weighs 2-1/2 pounds, set the IP for 30 minutes).
- When the pressure is released from the instant pot, check the internal temperature of the chicken with a meat thermometer. It should read at least 165°F. If it is lower than that, replace the lid and cook under high pressure for another minute or two.
- It is important to let the IP do at least 5 minutes of a natural release before letting out the rest of the pressure manually. The 5 minutes of natural release counts toward the total cooking time.
- It will take 8 to 10 minutes for the Instant Pot to get up to temperature then another 10 minutes to cook at high pressure and another 5 minutes to let some of the pressure naturally release.
For high altitudes add additional cook time based on the following:
- At 2000 to 3000 feet add 1 minute to the high pressure cooking time.
- At 4000 to 5000 feet add 2 minutes to the high pressure cooking time.
John / Kitchen Riffs
Wednesday 17th of July 2019
Very clever idea! I'm ALWAYS forgetting to take stuff out of my freezer, then have to scramble when it comes time to prepare dinner. Neat post -- thanks.
Dahn Boquist
Wednesday 17th of July 2019
thanks John, The first thing I ever used a pressure cooker for was to cook frozen meat quickly after a long day at work :)