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!
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!).
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!).
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! You can also use frozen chicken to make this Instant Pot Teriyaki Chicken and Rice.
- 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 🙂
How to Cook Frozen Chicken Breasts in the Instant Pot (pressure cooker)
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 (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 (this is an estimate)
Jeff W. says
What would happen if you over cooked them? Would they get hard and rubbery or just dry out?
Ashley Fehr says
It’s hard to overcook meat in the Instant Pot as the environment is so moist, but they would like be a little rubbery.
Lexi says
Tried this twice now and both times they came out rubbery and hard to chew. Am I doing something wrong?? They didn’t even pick up any of the flavor from my seasoning.
Ashley Fehr says
Do you let the pressure release naturally? Are you using high pressure? Are your chicken breasts on the very small or very large side? There could be quite a few factors!
Heather Kwiatkowski says
What pressure should it be on? I didn’t see that specified. My options are only low or high.
Ashley Fehr says
Always high unless otherwise specified
Corrie says
Thank you! This worked perfectly with 2 large boneless chicken breasts from Trader Joe’s. (10 minutes on high with a 10 minute natural pressure release.)
CarlyP says
I’m new to instant pot and this is my second time using it. Did the same with 2 large boneless breasts. Wonder when you all say “natural pressure release” this means you do not touch the steam release handle to venting? Just a newbie here 🙂
Carole Lohmeier says
Just purchased one as well and had the same question re: the “natural pressure release” 🙂
Melissa says
Yes, “natural pressure release” just means leaving the vent sealed; it will gradually cool off until the “float” drops, and some recipes count on leaving the vent sealed for a period of time after the cooking time, then venting the rest. 🙂
Ashley Fehr says
Thanks Corrie!
Kayey says
Hi, my chicken breasts are frozen solid and stuck together. do you have any recommendations for this? Can I put them in the pot in a chunk?
Ashley Fehr says
You can, but I would probably double the cook time as your meat will be quite a bit thicker
Heather says
Tried this recipe tonight. Added some seasoning and Are it with some homemade Mac n cheese. Delicious dinner. Thank you. I cooked it for 11 minutes with 5 minute natural release then quick release and the largest one was still a little pink but it was huge. The two smaller ones were completely cooked. Put it back in for 5 minutes with quick release turned out perfect.
Ashley Fehr says
Thanks Heather!
Kevin says
Did 11 mins, then 8 minutes natural release and chicken was only 120F.
Ashley Fehr says
Those must be very large chicken breasts!
Colleen says
We did 5 frozen chicken breasts for 12 mins with 12 mins natural release. Perfect! Cut them up and added them to butter curry bow tie pasta (already made & in the fridge) Delicious. Thank you for a wonderful & simple recipe! Butter curry pasta is delicious but I REALLY wanted the chicken and only had frozen. So happy I found your recipe & it was an easy successful solution
Ashley Fehr says
Thanks Colleen! I’m so happy to hear that!
Sammie says
I followed this for two chicken breasts, putting them in for 10 minutes on high pressure, and did 10 minutes of natural pressure release. They still came out pink in the middle. 🙁
Ashley Fehr says
I’m sorry to hear that! Mine are always well over 165 degrees, but my chicken pieces may be smaller than yours. I would just turn it back on for a few minutes!
Ann says
I’m brand new to this. 6Qt InstantPot arrived last night and we tried white rice which turned out great and was super easy. Thank you for these directions on the chicken breasts. Gonna try it, but have you ever tried using the saute function at the end to get a little bit of a brown to the chicken breasts for eating just like that without any sauces or shredding involved?
Ashley Fehr says
Thanks Ann! I haven’t tried sauteeing at the end, but I’m sure it would work fine! You’d want to remove the liquid and add a bit of oil or something