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 1½ inches thick)
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 5 to 6 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 evenly sized pieces: Use chicken breasts that are approximately the same size and individually frozen for consistent cooking.
Adjust cooking time by weight: If the chicken breasts are not 8 ounces each, cook them based on their individual weight; 1 minute per ounce at high pressure.
For chicken frozen in a solid block: Weigh the entire block of frozen chicken and cook on high pressure for 12 minutes per pound.
Check internal temperature: After releasing the pressure, check the thickest part of the chicken with a meat thermometer. It should register at least 165°F. If below 165°F, replace the lid and cook under high pressure for 1–2 more minutes.
Allow natural pressure release: Let the Instant Pot naturally release pressure for at least 5 minutes before manually releasing the rest. This 5-minute natural release is included in the total cooking time.
Total time breakdown: 8–10 minutes for the Instant Pot to reach pressure, 10 minutes cooking at high pressure, 5 minutes natural release
For high altitudes add additional cook time:
- 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: 1serving | Calories: 206kcal | Carbohydrates: 1g | Protein: 38g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 103mg | Sodium: 596mg
