How To Cook Frozen Chicken Breasts In The Instant Pot
This hack has changed how I cook and completely erased my stress. The moment I discovered how to cook frozen chicken breasts in the Instant Pot, my life changed. I don’t have to worry about forgetting to thaw the chicken or spend time figuring out what to cook or order, because in just 30 minutes, I can turn frozen chicken breasts into the most delicious dinner.
Instant Pot Recipes make dinner time preparation easy and stress-free. Regardless of whether I have frozen or fresh meat on hand, I know I can make a great meal the whole family will love in minutes. I can still make taco night happen even if I use frozen ground beef or cook a frozen turkey breast, just in time for the holiday dinner.
Table of contents
I use the Instant Pot to make so many delicious recipes in a fraction of the time. One of the best perks of owning one is that you can make many meals without defrosting the meat. Be honest, how many times did it happen to you to plan a tasty dinner, and only to realize that you forgot to thaw the meat or that you don’t have fresh chicken breasts on hand?! This is the scenario that usually leads to either eating cereal after work or ordering delivery.
Once you see how easy it is to cook frozen meat in the Instant Pot, you won’t have this problem again. The meat turns out juicy, tender, and succulent. I cook everything in one pot, so there are minimal dishes to clean afterwards. The best part? I season and sear the chicken for extra flavor, so it tastes like a restaurant-worthy meal that no one will believe was frozen just a few minutes ago.
Why you will love this recipe
- No need to thaw: This is perfect for people who forget to thaw out their meat the night before, but still want a delicious, homemade dinner. I know, I have done it many times.
- It is so fast: In less than 30 minutes, your chicken goes from frozen to hot & ready.
- Delicious right out of the pot: There is no need to do anything else. Just cook and eat.
- Easy cleanup: Using just the Instant Pot means there is only one pot to clean.
What you will need
- Chicken: I use four boneless, skinless chicken breasts, about 6 to 8 ounces each.
- Wet ingredients: I use both chicken broth and white wine (any wine will do) for the liquid at the bottom of the pot. I make sure the broth is low-sodium, though, to keep it from being too salty. I also add some unsalted butter to add richness without making it any saltier.
- Seasonings: Freshly minced garlic is essential to me because it is robust, vibrant, and has a more complex flavor. The dehydrated powder is milder and sometimes leaves a bitter aftertaste. Besides salt and pepper, I also add fresh thyme sprigs for a warm and earthy taste and bay leaves for a subtle herb flavor with a hint of tea.
For the optional chicken seasoning
- The base: I use extra-virgin olive oil to bring all the herbs and spices together.
- Seasonings: Rosemary adds a rich, earthy flavor to the chicken, thyme has a bit of citrus, and oregano has a pungent, peppery flavor that pairs well with the other herbs. The red pepper flakes add just a tiny hint of spiciness.
How to make
Add the ingredients: First, I put the chicken in the Instant Pot, making sure it is not stuck together. Then I add the broth, wine, butter, garlic, salt, and pepper, stirring as I go. I place the bay leaves and fresh thyme sprigs on top and close the lid, locking and sealing it.
Cook the chicken: Now, I cook it for eight minutes for small breasts or 10 minutes for medium breasts.
Release the pressure: Afterward, I let it naturally release for 10 minutes before carefully opening the valve to relieve the remaining pressure.
Serve or herb: Now, I can either chop it up, shred it, or serve it as is. Or I can follow the instructions for the herbed chicken.
Clean the pot: To make herbed chicken, I put the chicken on a foil-covered plate and clean out the Instant Pot before setting it to saute.
Brown the chicken: Once the pan is hot, I add olive oil, then add the chicken, sprinkling it with the seasonings. After it is brown on one side, I flip it over and sprinkle the herbs on the other side, letting it brown again.
Rest and serve: Finally, I transfer the chicken to a serving plate and baste it with the pan juices. I cover it with foil and let it rest for five minutes before slicing it to serve.
Expert tips
Using a trivet
To keep the chicken from boiling in the juice and fat, many people use a trivet when they cook in their Instant Pot. I usually don’t because I want the chicken to absorb the flavors, but another option is to use a trivet, so it just steams instead of boiling. Another good thing about a trivet is that it prevents the meat from sticking to the bottom, which can cause a BURN notice.
How long should you cook Frozen Chicken Breasts in the Instant Pot
- 6-8 ounces frozen chicken breast – pressure cook for 8-9 minutes at high pressure, 10 minutes natural release, and release manually any remaining pressure.
- 9-10 ounces frozen chicken breasts – pressure cook for 10-12 minutes at high pressure, 10 minutes natural release, and release manually any remaining pressure.
- 11-12 ounces frozen chicken breasts – pressure cook for 13-15 minutes at high pressure, 10 minutes natural release, and release manually any remaining pressure.
More tips to consider:
- Do not try to brown frozen chicken breasts. Wait until they are cooked through, then use the saute function to give them a crispy brown coating.
- Make sure the chicken pieces are not stuck together before placing them in the pot. It is okay if they overlap a little, but they cannot be stuck together, or they will not cook evenly.
- Be sure to add enough liquid to the pot so it does not dry out.
- Remember to let it naturally release pressure for 10 minutes after cooking to lock in the juices and flavor.
- Don’t worry about closing it up to let it cook longer if it is over 160 degrees F. It will continue to heat as it rests.
Recipe variations and add-ins:
- Different pieces: This can also be done with bone-in chicken breasts, chicken thighs, or drumsticks.
- Other meats: I can also use this recipe for turkey, pork, or beef.
- Saucy: To add some extra flavor, I add a ½ cup of my favorite sauce, like barbecue sauce, buffalo sauce, or ranch dressing, to the chicken and broil it.
- Tangy chicken: Another way to flavor this chicken is to add a halved lemon or orange to the pot and brush it with honey afterward.
- Seasonings: To make seasoning easier, use one of my homemade mixes, such as Cajun seasoning, for a spicy kick.
Serving suggestions:
I like to serve these chicken breasts as is, seasoned with rosemary, thyme, oregano, and red pepper flakes. They go great with any side dishes, like these brown sugar roasted carrots that are both sweet and savory with a buttery and caramelized coating. I can also shred the chicken and use it for my chicken tinga tacos. The kids love these sweet-and-spicy handheld meals made with cotija cheese, avocado slices, red onions, and lots of salsa and crema.
These chicken breasts are also an easy way to start a new casserole or soup, make chicken chili, or try it in one of my copycat recipes like this Olive Garden chicken Alfredo that tastes way better than the restaurant version. Chicken breast is easy to use in just about any recipe, so I like to make extra and freeze it for later.
How to store leftovers:
- Cool: First, let the cooked meat cool to room temperature.
- Refrigerate: I save leftovers in an airtight container for three to four days in the fridge.
- Freezing: If I am freezing leftovers, I wrap them in plastic and then put them in separate freezer bags so I can take them out as I need them. They will stay fresh for about four to six months.
- Defrost: I like to thaw out my chicken in the refrigerator the night before using it.
- Reheating: Depending on how I am using it, I typically reheat it in the oven, wrapped in foil, for 10-15 minutes at 350 degrees F or in the microwave for 60 to 90 seconds.
Frequently asked questions
Tough chicken usually results from overcooking. The meat dries out and squeezes out all its juices, leaving you with a tough, rubbery piece that is difficult to chew. Cook it for less time than you think necessary. It can always be cooked for longer. It may also be due to releasing the pressure too quickly. Naturally releasing the pressure for 10 minutes will allow the liquid to be absorbed back into the meat.
One of the main things to remember is to have at least one cup of liquid in your Instant Pot. I like to have a little bit more than that when I am using skinless chicken breasts, because they are so lean, there will be no fat drippings. If the pot runs low on water, it will start screaming BURN and turn off, so everything has to stop until it is fixed.
I recommend checking the temperature of the chicken breasts after the pressure is released. If the temperature is above 160 degrees F, I consider them finished. The temperature will continue to rise as it rests and will be around 165 degrees F by the time it is placed on a plate. If it is under 160 degrees F, close the lid and let it sit for another five minutes. If it is still under 160, cook it for another two minutes.
Yes, marinating frozen chicken is fine because it tenderizes the meat as it absorbs it. However, since it is being cooked while frozen, using the marinade as the cooking liquid would also be a good idea, depending on its contents. Just be sure there is enough liquid that there is at least one cup, and make sure it is not too high in sugar or tomatoes that it may cause a BURN notice.
More Instant Pot recipes:
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How To Cook Frozen Chicken Breasts In The Instant Pot
Ingredients
- 4 frozen chicken breasts boneless and skinless (about 6-8 ounces each frozen)
- 1 cup water or chicken broth
- 1/3 cup white wine or chicken broth
- 1 tablespoon minced garlic
- 1 tablespoon unsalted butter unsalted
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 5 sprigs fresh thyme
- 3 bay leaves
Optional Chicken Seasoning:
- 3 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
Garnish:
- Fresh thyme
- Chopped parsley
- Lemon slices
Instructions
- Before you add the chicken to the Instant Pot, make sure it's not stuck together.
- Add frozen chicken breast to the Instant Pot. It is okay if the breasts overlap.
- Add water or chicken broth, white wine, garlic, butter, salt, and pepper. Gently stir to combine. Add bay leaves and fresh thyme.
- Ensure the lid is secured by locking it in place, with the valve oriented in the sealing direction.
- Cook chicken breasts in a pressure cooker on high for 8 minutes for small breasts or 10 minutes for medium breasts. Allow about 10 minutes for the pot to come to pressure.
- After the cooking is complete and the Instant Pot beeps, allow a 10-minute Natural Pressure Release. Then, open the valve to release any remaining pressure.
- Ensure the chicken's internal temperature reaches at least 165°F.
- You can chop it and serve it as is, or shred it for chicken tacos. Alternatively, follow the instructions below for my Seared Herbed Instant Pot Chicken.
Make Seared Herbed Chicken:
- Remove chicken from the pot and set aside on a plate. Cover with aluminum foil.
- Quickly discard the liquid, thyme, and bay leaves from the pot. Wash it and dry it with a paper towel.
- Add the pot back to the Instant Pot and select Sauté.
- Once hot, add the olive oil and heat it for 1 minute. Add the chicken to the pot in a single layer; if needed, cook it in batches.
- Sprinkle the chicken with dried thyme, rosemary, oregano, and red pepper flakes. Brown the chicken on each side without turning for about 2-3 minutes, or until it is golden brown.
- Transfer the chicken to a cutting board and baste it with the pot's juices, topping it with the browned herbs.
- Cover with foil and let it rest for 5 minutes. Slice the chicken and serve.
Video
Notes
Expert tips
Using a trivet
To keep the chicken from boiling in the juice and fat, many people use a trivet when they cook in their Instant Pot. I usually don’t because I want the chicken to absorb the flavors, but another option is to use a trivet, so it just steams instead of boiling. Another good thing about a trivet is that it prevents the meat from sticking to the bottom, which can cause a BURN notice.How long should you cook Frozen Chicken Breasts in the Instant Pot
- 6-8 ounces frozen chicken breast – pressure cook for 8-9 minutes at high pressure, 10 minutes natural release, and release manually any remaining pressure.
- 9-10 ounces frozen chicken breasts – pressure cook for 10-12 minutes at high pressure, 10 minutes natural release, and release manually any remaining pressure.
- 11-12 ounces frozen chicken breasts – pressure cook for 13-15 minutes at high pressure, 10 minutes natural release, and release manually any remaining pressure.
More tips to consider:
- Do not try to brown frozen chicken breasts. Wait until they are cooked through, then use the saute function to give them a crispy brown coating.
- Make sure the chicken pieces are not stuck together before placing them in the pot. It is okay if they overlap a little, but they cannot be stuck together, or they will not cook evenly.
- Be sure to add enough liquid to the pot so it does not dry out.
- Remember to let it naturally release pressure for 10 minutes after cooking to lock in the juices and flavor.
- Don’t worry about closing it up to let it cook longer if it is over 160 degrees F. It will continue to heat as it rests.
Not having to thaw is a big time saver. Sounds like a wonderful recipe for those who have an insta pot.
I LOVE my instant pot! This is exactly why! You can make SUCH awesome meals in half the time! I can’t wait to try this one!
Wow … 8-10 minutes from frozen is crazy! I don’t own an Instant Pot but I have been looking into them because I keep hearing so many good things about it.
I will have to try this out. We do have a lot of chicken, that’s for sure. I don’t think I’ve ever tried to cook them in the Instant Pot yet.
This is such a great guide! I ALWAYS have frozen chicken so I am going to try this asap.
I love cooking chicken in my Instant Pot. I will shred those breasts and put them in freezer baggies for other recipes. So easy.
The InstantPot is a life saver!! This looks so delicious. I’ll have to try it.
The instant pot has changed my life! This recipes is going on my must try list! It looks so yummy.
I am dying to get an Instant Pot! It seems so practical and there are so many recipes you can make in it.
This is a great way to cook chicken and without thawing it is so convenient. It came out looking moist and tender so it must be a good method.
This is the perfect meal for when I’m in a hurry and once again, forgot to defrost the chicken in the fridge. I need to use my Instant Pot and make this – it looks delicious.
I am so glad you shared this recipe with us as I need to use my Instant Pot as it just sits on the cabinet as I didn’t know what to use it for or how to cook in it.
This is such a helpful recipe!
Looks so simple and super flavorful!
This recipe looks tummy! I still have to invest in a Instant Pot. I love trying recipes that don’t require too much prep work.
Something that I have yet to try and I appreciate the tips that you’re sharing about cooking frozen chicken using an instant pot. I think this recipe is really lovely and one that we’ll enjoy!
I never knew you could use frozen chicken! This is such a time saver!
This is so helpful! Sometimes I get a craving for something and realize I haven’t taken anything out to defrost. Perfect!
That turned out perfectly! This is why I need an instant pot. I cooked chicken tonight that was perfect on the outside, but raw on the inside…I had to cut it open and allow all the juices to escape to cook it and then it became chewy. I really need one of these!
We don’t have an instant pot. From all the people I’ve seen writing about them on various blogs and social media feeds though I’m thinking it may be time to make a purchase. The chicken I cook up in our kitchen can be kinda rubbery at times LOL … so I’m interested from your write up and how an instant pot may improve upon that.
This looks incredibly delicious!
Thank you for this, I never knew I could cook it frozen in the Instant Pot. I always forget to take out chicken for dinner and thaw it, so we end up eating pizza or microwave food, lol. Now I know that I can make chicken even when I forget!
I actually think that cooking from frozen adds juiciness to the meat! I had forgotten about this and summer is a great time to use the instant pot.
I’m going to send your post to my sister who uses her Instant Pot for everything. She’s talked me into getting one myself so I’m sure I’ll try this too when I make my purchase (I’m looking for the best deal). We eat chicken breasts often and there are many times when I’ve forgotten to take them out of the freezer in time.
This is such a great idea! would love to try it soon!
Just made this last night and it’s amazing!!!!!! I bought an Instant Pot in the first place because it does frozen chicken, and I am so so happy.
Didn’t have wine (sad) so did extra broth, plus the oil and as many of the herbs as I had lying around. (No rosemary shockingly; only dried thyme not fresh; added some fresh lemon zest cuz why not; otherwise as described). I have a mini pot and two rock-hard frozen breasts just fit. Pressure cooked for 10 minutes, 10 minute natural release like you said, and they were PERFECT. The red pepper flakes really came through, which I love! Next time I might thicken the leftover liquid (there was a lot) for a sauce and serve it over pasta.
I don’t have a manual button? What do it do?! I’m so upset ? I got to the actual cooking after my test run and now I’m stuck
Don’t be upset, Manual and Pressure Cook are the same.
I don’t have a manual either…when I press Pressure Cook button do I want Less, Normal, or More?
Normal.
My mother got me an instant pot for Christmas this year (came early so of course I didn’t wait to open it). I have so many cooking devises so am sceptical if it will get regular use. I’m very excited to try the frozen chicken recipe tonight. Fingers crossed?. If I like mine she will get one for herself. Guess I’m the guinea pig?
My husband loves this recipe especially with the herbs! I’ve done this recipe twice just this week. I’m just wondering where are the juices coming from with sauteeing the chicken with the herbs? Where is the baste coming from besides the oil?
Would I need to adjust the time if I’m making just one or two breasts?
same time
Tried this last night. I had 3 XL size breasts frozen side by side in a big brick, just barely fit into the pot (horizontal), probably 3 inches thick. Since it was all stuck together in a big brick I cooked it 22 minutes. I added 3 cups of water and 1/2 a bag of powdered Italian dressing/seasoning mix. The 3 breasts separated while cooking, it did not stay all stuck together. It turned out great! I added some cooked barley to the water-juice and shredded some chicken and what a yummy soup that made as well! Next time I will cook it with the barely at the same time, as I did with my beef roast.
Just got an instant pot and the one thing you have to know (I didn’t) was that the cooker takes about ten minutes to build up pressure before the cook time starts, and then when it’s done, depending on the recipe, oftentimes you have to let the pressure naturally release, which is another 10min or more, so the time saving isn’t as super as it sounds. Still learning too!
It depends on the recipe. For example, making a pot roast is still much quicker, also cooking frozen meat is definitely a time saver!
Can rice be added to this?
no, the cooking time is different for rice.
I never leave comments but I had to on this! I made this recipe as written (herbed instructions), except I only had dried thyme, so I used about 1 tsp added to the cooking liquid. This was The.Best.Chicken. I have ever eaten!!! The searing and basting at the end pushed it into epic territory, do not skip this step! I used only 1/4 tsp red pepper flakes and it was a nice subtle but noticeable spice (the brand of flakes I use are very spicy)! Thank you, Catarina, you have created a recipe that my family and I will enjoy for a lifetime!
Thank you for your review! Really glad you and your family loved it!
I followed this exactly and when I opened my Instant Pot, it seems the chicken isn’t cooked through yet…. Adding more time.
Maybe your pieces were larger, to be precise usually, you have to use a kitchen scale to see the weight, but just add a few more minutes and it will be fine.
Is the cooking time the same if you add potatoes and carrots (or one or the other)
The cooking time is for the chicken, the potatoes and carrots will cook quicker, so you still have to use the same cooking time if you want your chicken done.
This recipe was amazing! It was my first time cooking chicken breasts in the Instapot from frozen and they turned out perfectly. Mine were a solid medium sized so cooked for 9 minutes and did the 10 min NPR. So yum😄
GREAT recipe! Using the Instant Pot to cook the breasts from frozen is such a time saver!
I loved this. The breasts came out so juicy, and they cooked so fast.
I have kids and a full time hustle, so being able to cook these from frozen is such an amazing time-saver for me. Love it.