How to Cook Frozen Chicken Breasts in the Instant Pot

Prep Time 2 mins
Total Time 32 mins
Servings 4 servings

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This is the BEST way to cook frozen chicken breasts in the Instant Pot! It is so easy and they turn out so well, I almost never take the time to thaw chicken before cooking it. Add seasonings, sauces, broth, or just water, salt and pepper and the result is always amazing.

If you’re wondering how to cook frozen chicken breasts in the Instant Pot or pressure cooker, you’re in luck. Because you’ll never be stuck at 5:00 with nothing to make for dinner again!

Cooking frozen chicken has never been quicker, easier, or more delicious! The Instant Pot has definitely saved my butt a time or two (or ten) 😉

If you’ve got pork tenderloin instead of chicken breasts? Check out my Instant Pot Pork Tenderloin from fresh or frozen!

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We are back on the Instant Pot bandwagon today with one of my favourites, although, again, I’m not sure this actually qualifies as a “recipe” considering there are two ingredients and one is water or broth. But I promise you, if you learn how to cook frozen chicken breasts in the Instant Pot you may never go back!

I will be totally honest and say that I am not utterly obsessed with the Instant Pot like millions of other people. I haven’t moved on to cheesecake and egg bites and other things that make more sense to bake in the oven (though, yes, I will try them yet and see if they’re worth all the hype!).

cooked chicken breasts in instant pot with seasonings and fresh herbs on top

But there are a few things that I actually prefer to do in the Instant Pot, and chicken breasts is one of those things (these Instant Pot Baked Potatoes and this Instant Pot Chicken Noodle Soup are two more!)

And if you’re looking for more Instant Pot chicken recipes, try this Instant Pot Whole Chicken from fresh or frozen!).

There really is no match for how well boneless chicken breasts come out of that magic pot — especially straight from the freezer! I will even confess that I rarely take chicken out of the freezer to thaw before cooking, because why?!?

We cook chicken in the Instant Pot for tacos, sandwiches, salads, quesadillas, or just for dinner with some barbecue or other sauce, or a simple seasoning. Any way you want to do it up it turns out fabulously (you should see how crazy I get when I start dumping in random ingredients from the fridge!).

chicken breasts on cutting board being sliced in front of the instant pot

I know they don’t look that special, but they are SO moist, and not overcooked and weird like chicken can get in the slow cooker after a long period of time. This is one thing I definitely prefer to cook in the Instant Pot over the crock pot!

Here are some Tips and Tricks for Cooking Frozen Chicken Breasts in the Instant Pot:

  • The exact cook time will depend on how large the chicken breasts are, although for me 10-12 minutes has always been plenty. This means that when I open up the pot they are well over the safe 165 degrees F. But I’d rather be safe than have to go through the hassle of sealing it back up and letting it build the pressure back up.
  • If you’re in a rush, you can simply add water or chicken broth and season with salt and pepper, but feel free to get a little crazy with your seasonings here. Barbecue sauce, soy sauce, honey, different herbs and spices will all be fantastic (I mean, as long as they taste good together 😉 )
  • All of my Instant Pot recipes are tested in the 6 quart Instant Pot with Bluetooth. The bluetooth is an unnecessary but handy tool because I can control the pot from my phone while I’m out of the kitchen.
  • If you want to jazz up your Instant Pot chicken breasts, try these Creamy Italian Instant Pot Chicken Breasts and serve them with the sauce over pasta — you won’t regret it!
  • Looking for an easy side dish to go along with it? Try my Instant Pot Mac and Cheese — so easy and so quick!

How to make Instant Pot Shredded Chicken Breasts:

I’ve just added a new post on my favorite all purpose Instant Pot Shredded Chicken! You can find all my tips on seasoning, ratios, cook time and uses over there 🙂

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How to Cook Frozen Chicken Breasts in the Instant Pot (pressure cooker)

4.75 from 116 votes
This is the BEST way to cook frozen chicken breasts in the Instant Pot! It is so easy and they turn out so well, I almost never take the time to thaw chicken before cooking it. Add seasonings, sauces, broth, or just water, salt and pepper and the result is always amazing.
Prep Time 2 mins
Cook Time 10 mins
Total Time 32 mins
Cuisine American
Course Main Course
Servings 4 servings
Calories 128cal

Ingredients

  • 4 frozen boneless skinless chicken breasts (mine were about 7-8 ounces or 200g each frozen)
  • 1 cup water or chicken broth
  • salt and pepper

Instructions

  • Place chicken breasts in the bottom of the Instant Pot (no need to use the trivet!) — it’s okay if they’re stacked, just make sure none are stuck together.
  • Pour in the water or chicken broth (or use another liquid like pineapple juice, apple juice, etc.) and season with salt and pepper.
  • Put the lid on and move the valve to sealing. Press Manual pressure and set the timer to 10-12 minutes high pressure (I've found 10 is just right, and at the 12 minute mark they are 180 degrees F or more). The Instant Pot will take about 10 minutes to come to pressure and start counting down from 10.
  • When the cook time is up, let pressure release naturally for 5-10 minutes before releasing the remaining pressure. Check that the internal temperature of the chicken is 165 degrees F — mine is always at least or higher.
  • Serve as is, chop, or add sauces as desired.

Nutrition Information

Calories: 128cal | Protein: 23g | Fat: 2g | Cholesterol: 72mg | Sodium: 134mg | Potassium: 418mg | Vitamin A: 35IU | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.4mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. shesacharm@verizon.net says

    I have just discovered your recipes and am looking forward to trying them. I have a frozen split chicken breast I plan to make soon. However, it is on the bone with skin on. How should I adapt this recipe to account for bone and skin on? I will be using a Foodi for pressure and can use the crisping lid to crisp the skin. Of course, I will try this recipe as is when cooking boneless, skinless breasts!

    • shesacharm@verizon.net says

      By the way, I did not assign the stars in review with my previous post, as I don’t believe in judging a recipe until I have cooked it. It just showed 3 stars by default ( guess) and I saw no way to edit the post…so, I am assigning 5 stars to make up for the “average grade” it assigned.

    • The Recipe Rebel says

      Hi! I haven’t tried it with bone-in before but I believe you could add another 8-10 minutes to the cook time. I would just make sure to check the internal temperature when it’s done to make sure your chicken is completely cooked. If not, you’ll have to cook it for another few minutes. If you decide to experiment, let me know how it goes! Hope this helps!

  2. Carol says

    This turned out great! Needed shredded chicken to add to leftover pasta salad for an easy lunch. I used two of Trader Joe’s boneless, skinless, frozen half breasts – both good size. One wasn’t quite done with the temperature check, so I sliced it into 4 pieces, put them in a bowl with a bit of the broth, covered the bowl and microwaved for 2 minutes for a quick finish.
    It was all very easy to shred with plenty left over.
    This recipe is a keeper!

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