Instant Pot Frozen Chicken Breast
If you forgot to thaw your chicken breasts, you can still have dinner on the table in under 30 minutes if you cook them in the Instant Pot. This recipe will give you tender juicy chicken. There are instructions for individually frozen chicken breasts as well as chicken breasts that were frozen in a solid clump.
Servings: 4 chicken breasts
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 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.
Nutrition
Serving: 1 | Calories: 206kcal | Carbohydrates: 1g | Protein: 38g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 103mg | Sodium: 596mg
