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)
Jon says
I just cooked my 3 frozen skinless boneless chicken breasts for 12 minutes and released the pressure after 6 minutes and the internal temp was 153. I put them back in for 2 minutes and they were fine. Thanks for the info! I had no idea I could throw in something frozen and have it turn out so well.
Ashley Fehr says
Thanks Jon! It’s the easiest thing to make when you’re short on time!
Patrice Archambeault says
I just cooked 3lbs of chicken breast tenders from frozen and added 10 minutes to the recommended 10-12 minute cook time. OMG…….I will NEVER cook chicken any other way ever again. Soooo juicy and delicious. Thank you.
Ashley Fehr says
I’m so glad it worked out well for you!
cheryl says
is there a way to make chicken broth ??
Ashley Fehr says
You can definitely save the cooking liquid to use in soup! It won’t have a very strong chicken flavor (I prefer making homemade broth with a whole chicken carcass) but it will still add great flavor!
emily russell says
This worked perfect for me. I had two huge frozen chicken breasts, that were not really the same size, so I cut them, 1 in half and 1 in thirds so that they were about the same size chunks. I added 1 cup of water and a chicken bullion cube and pressure cooked for 11 minutes with 5 minute natural release. When it was done, the chicken was really easy to shred so I shredded it up, drained most of the liquid, added a packet of taco seasoning and sauted it until most of the liquid was gone. My kids loved it and I loved it. It was easy! I’m really bad at remembering to defrost things, so I can definitely see myself using my instant pot for A LOT of chicken in the future!
Ashley Fehr says
We use it a lot too! Thanks Emily!
KAJ says
Great instructions, comes out pefect every time—- I double recipe in a 8qt., break breasts apart and season I place on the tray and re-stack breasts. Comes out perfect, Thank you!
Ashley Fehr says
I’m so happy to hear that! Thanks for leaving a comment!
Joan says
I add extra water anf some better than bouillon garlic and now my chicken is cooked and I put the broth I freezer for later use
Ashley Fehr says
That’s a great tip!
Debbie says
I would like to double the number of frozen chickken breast to 8. How much longer do you need to cook it?
Ashley Fehr says
You won’t need to increase the cook time unless they are frozen together. If they are individual breasts, the cook time will be the same. If they are frozen into a lump I would try to break them apart, as it’s difficult to say how much longer you would need.
Judy says
Is the water ratio the same ifim using an 8 quart?
Ashley Fehr says
I believe the 8 quart recommends a 1 1/2 cup minimum liquid but I don’t have any experience with it unfortunately.
Cassie Johnson says
Instant Pot recommends at least 2 cups of water or other liquid for the 8 qt machine.
K.Buchanan says
I just tried this. Put to small to medium chicken breast from Frozen in the instant pot with some chicken stock and salsa to make chicken tacos. After 12 minutes and a full natrual release they were only at 116°F trying an additional 5 minutes, next time I’ll thaw the chicken and cook what the instant pot instructions say. Was really hoping this would work. I’m not even in a high altitude area just DFW Texas
Ashley Fehr says
I’m so sorry to hear that! Can you tell me if they were stuck together at all? If they are frozen together than can make a difference in cook time for sure. Other than that I’ve never had any issues with a 10-12 minute cook time for average sized chicken breasts.
Bill says
Same here. Full 10 minutes and 5 minute release and the single breast I had in the instant pot was still frozen in the middle.
Ashley Fehr says
I’m sorry to hear that! That surprises me, to be honest, but you may have had very large chicken breasts to begin with. I would recommend leaving them for the full natural release next time as they do continue cooking in that time.
Jennifer Baker says
My insta pot just took 30 min to build pressure and now is cooking the 10 min for the chicken! Does anyone else’s do this???! This is NOT a time saver if it always takes this long. HELP
Kris S. says
The amount of time it takes to come up to pressure is because you’re starting with a frozen product. I don’t know where you live but in my house it takes a lot longer than 40 minutes to go from frozen solid to fully cooked if I’m not using my instant pot. If you’re looking for for something closer to “instant” start with fresh chicken instead of frozen.
Ashley Fehr says
I agree with Kris here — mine doesn’t usually take 30 minutes to build pressure but if it’s very full then it definitely can take that long! If I am only doing 4 then I can usually go from frozen to cooked and released in 30 minutes which saves me a ton of time if I figure to thaw the meat in advance.
Michelle says
Sauté them .. it shaved a ton of time off the pressure building
Mark says
I get great results by sautéed meat in Insta Pot. Looking forward to frozen attempt. Not sure sautéing frozen is a good combo, but will try.
Ashley Fehr says
I don’t think you can really saute frozen meat but I’d love to hear how it turns out!
Holly Ann says
WOW! Nice! I just got my Instant Pot 7 in 1 last week. I had no time to cook yesterday and this was awesome! My frozen chicken was ..well..frozen. I put that in with chicken broth and a little salt and pepper. When finished I shredded it with my favorite bbq sauce. Easy peasy, lemon squeezy! Pinned! Thank you!
Jenn says
So to clarify, put the bbq sauce on after done??
Ashley Fehr says
Yes, you don’t want to add any thick or creamy sauces until after it’s done pressure cooking.
Julia says
You mentioned honey in your article, would that be put in before or after cooking?
Ashley Fehr says
Any thick sauces you want to add after cooking
Brittany says
Thanks! I have a sick dog who’s on chicken and rice for the next few days, you just made the chicken part super easy with this!
Ashley Fehr says
I’m so happy to hear that! I hope your dog feels better soon!
Cheryl Shaw says
So excited to read this (not the sick dog part, hope she/he is better soon)!! I make homemade dog food for my pack, using chicken breasts, and the IP is going to be a game changer! I bought one for my hubby for Christmas, but guess who will use it the most after reading this? Happy IP’ing everyone!
Noel Blosser says
I was thinking this morning of using my pot I just got for my dog who has colitis. It is chicken and rice every night for his dinner. This will eliminate the boiling of chicken. Any additional suggestions for cooking time or anything else/ Your input is appreciated. I haven’t used it yet and and been on fence of really returning it. .
Rick says
I make chicken for my dogs and for taco meat for the family. I can take several Frozen breasts all stick together and be om a plate in less than an hour. I used to boil or crock pot it. The Instant pot is soooooo much faster. I have an 8 qt and can do a lot of chicken at a tine. Don’t manually vent!!
Ashley Fehr says
Yes, it is so great for that!
bill smith says
I’ll be cooking most of my Thanksgiving dishes the traditional way but this year I’ll be cooking the chicken breasts in the Instant Pot to shred and put in my cornbread dressing. Not having to thaw is a real time saver.
Ashley Fehr says
It is my favorite way to cook chicken breasts for sure!
Nikki B says
I used 3 7.45 oz frozen breasts. Added 1 cup chicken broth and seasoned with season salt & Cajun powder and cooked for 15 minutes. Perfectly tended and well sauced! Perfect recipe
Ashley Fehr says
So glad! Love the addition of the cajun powder!
Carol Dubien says
Ashley, I just did this recipe with small frozen tukey breasts. They were the size of chicken breasts, so I googled chicken instead of turkey. Used water and pepper, no salt and 10 min. Well, gotta say so simple and such a winner. The breasts would have fallen off th bone, had there been one. Would never be able to do that with any type of oven. They were unbelievably good. BTW I did do a cheesecake in the I Pot, and it’s worth the extra effort. No cracks and perfect, even if I accidentally put anextra 8 oz of cream cheese, accidentally. LOL
You made my supper awesome…Thank You
Ashley Fehr says
Thanks Carol! I’m so happy to hear that it went well! I definitely need to add cheesecake to my list — I’ve never made any dessert!
Leslie says
So I just tried this with 3 frozen breasts, garlic powder, onion powder, salt, pepper and a carton of fresh sliced mushrooms. The flavor was great! However, the chicken wasn’t tender. 🙁 My pot doesn’t have a manual setting so I chose “poultry” for 10 minutes then let it natural release for 10 min. Thoughts?
Ashley Fehr says
You know, I have actually only ever used the manual or “pressure cook” setting. I believe on the new Instant Pots manual has been renamed “pressure cook” so that is the setting I would use. If your breasts were very large, a couple of extra minutes probably wouldn’t hurt, but I’ve always had good luck with this method! I hope you give it another shot 🙂
Mairaed says
There is no manual setting on the newer versions, so I tried to poultry option too and adjusted the time to what you suggested. It is cooking now. Let’s see how it goes!
Ashley Fehr says
You’re right! Manual is now called “Pressure Cook”, but it is the same thing so that’s what I would use. I’d love to hear how it turns out!
Leah says
Yes, use the “manual pressure” setting, as it has been renamed on the new pot. I have cooked frozen chicken on the poultry setting and it definitely doesn’t turn out the same as the manual setting. I do 13 min and it turns out perfect!
Ashley Fehr says
That’s a great tip! I’ve never used the poultry setting — I always use manual.
Holly Slater says
Just pressure cooked 2 large frozen chicken breasts with bone in and skin on. In 6 qt pot I added 1 cup water, chicken and salt and pepper. High pressure for 13 minutes. Turned pot off and did natural release. Took temperature and each breast went above 165 degrees. For just 2 of us I plan to use one for chicken salad and the other for chicken and rice. Your method was a great help. I’ve bookmarked your site.
Ashley Fehr says
Thanks Holly for those tips! I hope you find more recipes you enjoy!
Heather W says
I don’t have a pic, but I cooked this up in our rv trailer tonight. One of my picky eaters loved it, as did I. I call that a win! And only 30 minutes from frozen to done?! Amazing. Life changing. Thanks!
Ashley Fehr says
I’m so happy to hear that! Thanks Heather!
Susan says
Hi there! Just used my Instant Pot for the first time today. Your instructions were great and I cooked four perfect frozen chicken breasts. Question: My Instant Pot instructions say never to use less than 18oz of liquid as there won’t be enough to steam the food. Most of the recipes I am looking at call for far less liquid than that. Is using less than 18oz of liquid ok? TYA
Rex says
I have the same question. I tried it with 1 1/2 cup of chicken broth but (before I saw these instructions) I cooked it 20 minutes and then did quick release. I seem to overcook pot roast, chicken. I need help. Instant pot chat said no less than 1 1/2 cup unless was you are cooking will put in the extra liquid very quickly. I’d appreciate some guidance. I’m trying to make life easier for my wife by helping with the cooking. Please make me look good! lol
Ashley Fehr says
Hi Rex! You definitely need to go by the required amount of liquid that your pressure cooker lists. For me, mine is a 6 quart and the required amount is 1 cup. If yours says 1 1/2 cups then do use that amount instead.
Donna says
You probably should use natural release not quick when cooking meats. I learned that when cooking beef roast…..never quick release, it will come out tough every time.
Mary Kay Maples says
What is natural release? I have an 8 or 10 at new IP 7 n 1… it has a chicken button and a pressure cook button. How do I know which one to use when and what’s the difference between the release methods?
Ashley Fehr says
Natural release is when you turn the IP off after cooking and let the pressure release naturally before opening the valve. This usually takes about 10 minutes and is always recommended with meat, especially chicken.
Ashley Fehr says
Hi Susan! I’m so happy they turned out well for you! I am guessing that the 8 quart or other models may call for additional water. Mine is a 6 quart and calls for a minimum of 1 cup. If yours calls for 18oz then I would use that to start.
Patricia Cooney says
I’m curious to know if you ever found out the correct amount of liquid you should be using. I am using my 3 quart instant pot for the first time tonight and it also says to use 18 oz of water. I’m only cooking two chicken breasts. How did yours come out and how long did you cook them from Frozen? Thank you very much
Sara says
Apparently I can’t read, the recipe said to cook the frozen chicken breast for 12 min then do a natural release ….and I did a quick release. So, has anyone done this or had partially raw&cooked chicken- and then started the IP back up again? That is what I am doing I am just concerned about getting sick from eating my “re-do” chicken.
Ashley Fehr says
You can definitely turn it back on! I have done quick release with chicken breasts and haven’t had any issue, but it should work just fine if you need to turn it back on for a few minutes.
Melissa says
Have you ever doubled this recipe? I’m not sure how much time to cook eight chicken breasts. Thanks!
Ashley Fehr says
I don’t usually cook more than 4 at a time because it is lots for us. The main thing will be if the breasts have to sit right on top of each other — the overlapping sections will take significantly longer to cook. You may almost want to cook the original time, and then shuffle them around slightly and turn back on for a few minutes to finish.
Stefani says
I fill my 8 quart instant pot full of tenderloins (around the fill line) and 1 cup of water and I do 14 minutes with slow release. I don’t move anything around. I do a layer and then season. Do a layer then season and continue until full. I use some for my meal, recipe, or chicken tenders with veggies etc and with what’s left I make chicken salad for lunches or just whatever. Perfect every time!
Stefani says
And that’ is filled with frozen tenderloins. Sorry
Ashley Fehr says
Thanks for the tips!
Bob Stevens says
My first meal. My chicken was defrosted so I only went 8 mins. Worked great! I used 1 cup of Chicken broth added salt, pepper and Italian seasoning. I made the left over broth into gravy by adding flour. It was Fantastic!
Thank you
Ashley Fehr says
Great idea to make gravy! So glad you liked it!
Krystine says
Great recipe. I use 3/4 cup of seasoned water and other seasonings for the chicken and it has come out juicy every single time. 10 mins is perfect. Such a lifesaver during the week!
Ashley Fehr says
So glad you like it!
Reenie says
This recipe has changed my life! How many times have I had chicken in the freezer, family is starving and I end up calling for take out?! I’ve used this recipe twice in two weeks already. Once to make Chicken Curry and another time to make Italian Herb Chicken. The family loved it and loved that dinner was ready in about 20 minutes! I shared it on Facebook for my friends that are on the fence about using their Instant Pots. This one is a keeper!
Ashley Fehr says
Yay! So so glad to hear that Reenie! And hooray for skipping the takeout!
Stephanie Heine says
Hi Reenie—can I ask what recipe you used for Italian Herb Chicken and how do you serve it/with what? Looking to make a big batch of this “naked” shredded chicken to then make several different meals. Thanks!
Shaun says
Just a quick tip-if you have the smaller and rount InstantPot, the following additional step makes ’em come out perfect every time. What you want to do is stack the frozen chicken breasts VERTICALLY (or on its side if that’s how you visualize it) and place a piece of heavy duty tin foil between each breast. Fill with about 14.5 ounces of chicken broth, and season as you wish (we do real salted butter and lemon pepper and it is fabulous and a family pleaser, even with the kiddos. Cook on high pressure for 12 minutes with the warm option enabled and let vent naturally for at least 20 min after the pressure cook time ends. Enjoy!
Ashley Fehr says
Great tip! Thanks!
kim says
This is my very first time using my instant pot. I followed your recipe exactly, though I had 3 medium frozen chicken breasts, so put time on for 11 minutes. I let it cool down for 10 minutes, and then let off a bit of pressure, but there wasn’t much left. I was surprised that there was so much liquid in bottom when I opened it – maybe I should have used less than one cup of broth for 3 breasts?
Anyway, like some others, the suggested cook time did not work. When I opened it, even after 10-12 minutes of cool down time, the chicken was only half cooked (visibly pink and still frozen in spots).
Any ideas?
Ashley Fehr says
If they are frozen together, the suggested cook time will not be sufficient. Otherwise, for “medium” chicken breasts, it really should be enough if you are using a 6 quart. I don’t have experience with the 8 quarts or 3 quarts.
JEANMARIE TODD says
Cooking time can vary dramatically depending on your altitude. If you’re at or near sea level, standard directions should work. Were the pieces of chicken frozen together? That would take longer than if they were frozen but separate.
Ashley Fehr says
That’s a great point too!
Chip says
My insta pot does not have manual rather pressure cook. So I set at 10 minutes on high pressure. Thoughts.
Ashley Fehr says
I think pressure cook on high is the same as manual on high!
Andi Thomas says
You mention okay to stack, but not stick together. What if they are stuck together?
Lynne says
I run mine under hot water till they separate.
Ashley Fehr says
Great tip!
E says
Never thaw meat with hot water. Cold works well.
BigJosh says
It’s OK to thaw the chicken breasts with hot water in this case, all you are doing in un-sticking them together and placing into IP
Ashley Fehr says
I would advise against use hot water as the exterior of the chicken will cook and become dry and tough when you cook it again in the Instant Pot. I would use luke warm water, and yes, that’s totally fine!
Ashley Fehr says
They will just take a little longer to cook if they are right stuck together. You will want to open it up once they are thawed, and move them around a little and you’ll likely have to turn it back on for a few minutes.
sheena says
I have 9 fairly large chicken frozen breasts – can I do this many at once? If yes, what time do you suggest? I did a stew last night and could not believe how tender the meat was using the instant pot!!
Thanks!
Ashley Fehr says
Hi Sheena! Yes, you can definitely do that many at once, but because of the way they will be stacked it will likely require more time. I actually haven’t ever cooked more than 4-5 average sized breasts at one time, so I can’t say exactly how long (and it will depend on how thick they are as well), but I would start with 15-18 minutes, and try to arrange them so they overlap the last amount possible (so not one directly on top of another, staggered if possible). I hope that helps!
Amanda Finks says
I just love how easy this is! Never thawing chicken breasts again 🙂
Ashley Fehr says
Right?? SO easy!
Kristy Borchart says
My chicken breasts are really thick, thinking 12 minutes and then a full natural release? Thoughts?
Ashley Fehr says
I think that’s probably good, yes! Let me know how it goes!
Jenn says
Fantastic technique – we love using our IP for fast weeknight dinners so this is perfect for freezer raiding
Ashley Fehr says
I love how quickly dinner comes together!
Sandi says
I seriously love that I don’t have to defrost chicken anymore. I love your recipe. Thanks for letting me know this was possible!!
Saleema says
I had a single, small frozen chicken breast and parts of it were still raw after 12 min with quick release. I think there’s a reason most of the recipes out there recommend natural release for this.
Julie S. says
I did natural release for about 5 min then got impatient and did quick release. Mine were all totally cooked trough. Could your breast have been extra thick or something?
Ashley Fehr says
Hi Saleema! Considering the amount of times I have cooked frozen chicken breasts in my Instant Pot I would say that is almost impossible. It may be that your valve wasn’t completely sealed or that you weren’t using high pressure.
Saleema says
I realized I misread the recipe! I didn’t wait the crucial first 5 minutes before doing the quick release.
Geraldene Dougharty says
Do you not list Carb counts in the Nutrition Facts?
Ashley Fehr says
Carbs are zero
Loralea Seale says
Chicken doesn’t have any carbs.
Robbie says
Love this recipe. My husband likes to see some browning on breasts. Would you sear or broil at end to get some color on them?
Ashley Fehr says
You definitely could! You’ll just have to drain the liquid and add a bit of oil to the pot.
Kiwimom says
My Instant Pot IP-Lux takes a long time to come to pressure; am I doing something wrong? I pressed “manual” & set the time to 12 min (I have large pieces of frozen chicken). It’s taken over a half hour already & it’s still not counting down. I added 1 cup of chicken broth. Is it the type of pot I have? Thanks. Excited to try this chicken if it ever cooks, haha!
Ashley Fehr says
I haven’t ever had it take that long! I would make sure that the lid is on tight, and that the valve is sealing. The fuller it is, the longer it will take to come to pressure so half an hour isn’t unheard of.
Susan Dighton says
I had used my pot often and then my husband took it apart to wash it in the dishwasher. I had forgotten to put the sealing valve back in so it never got to pressure. When he came into the kitchen he realized what was wrong and put it back together. It came to pressure very quickly. Check your valve.
Ashley Fehr says
Thanks for the tips!
Marni says
Hi! Thank you so much for posting this! I want to use a jar of mole sauce. Would you wait to put the mole sauce on till after the chicken is already cooked? Or can I use the mole sauce AS the 1 cup of liquid? I’m still a little confused if sauces count as liquid for cooking the meat! Thanks!
Jennifer says
I think mole sauce would be best as a “finisher,” so cook the chicken in broth and spices, then put the mole sauce on after it’s cooked.
Darcy says
I actually do this with a super thick teriyaki sauce. I use about a half cup of the teriyaki sauce and 1/2 cup of stock. Season with pepper and add some garlic. Comes out great every time.
Ashley Fehr says
That’s a great idea!
Jennifer says
Actually, Marni, I got wondering more, and you might want to search google specifically for mole recipes – I saw one with mole paste in the instant pot, but there were some specific directions as far as it potentially sticking and what to do. Good luck!
Ashley Fehr says
Hi Marni! I would definitely leave any thick sauces off until after the cook time. You will likely want to drain some or all of the liquid after cooking, then you can switch it to saute and heat the sauce to finish. I hope that helps!
Sue Hart says
My chicken breasts were quite large, frozen. They took 30 minutes. Had the same problem with a large artichoke. Too big?
Ashley Fehr says
The larger they are the more time they will take, yes. 30 minutes does seem like a long time! I find after 12 minutes from frozen they are easily at 180 degrees F. Those must have been huge pieces! If they are frozen together, then that definitely adds to the cook time as well.
Amy says
Advice on cook time for frozen chicken tenderloins?
Ashley Fehr says
For any piece of chicken it really depends on the size, and they can all vary. I would start with 8-10 minutes for tenderloins. I hope that helps!
Darcy says
I always start with 10 minutes. Then check them and add time as needed.
Michelle B says
My Crock pot express crock multi-cooker will not allow me to go lower than 15 minutes on any setting. It doesn’t even have a pressure cook or manual setting. I’ve got thick tenderloins in now with water, splash of Italian dressing, salt, pepper, garlic, and a little Garlic & Herb seasoning. I used the meat/stew setting and lowered time to 15. We will see what happens!
Michelle says
And it’s on high pressure instead of low. It’s been about 7 minutes so far, and I can hear the pressure starting to build. FINGERS CROSSED!
Ashley Fehr says
That is so interesting! I’d love to hear how they turn out in the Crock pot express!
JMartin says
thank you for posting this ! I’m the new owner of an Instant Pot and loving every minute of it ! I’m scouring the Internet for recipes to try ! 🙂 mainly paleo recipes as I’ve been diagnosed with an auto-immune disorder and the paleo diet makes me feel sooo much better. God Bless
Ashley Fehr says
You are very welcome! I hope you enjoy!
Sarah @Whole and Heavenly Oven says
I almost always forget to take chicken out of the freezer so this is gonna come in handy SO much, Ashley! Nothing beats that kinda dinner ease!