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!
- 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)
written by Ashley Fehr
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
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Ann says
So, so delicious and quick. I used chicken broth for the liquid and sprinkled the frozen breasts with fajita mix. Loved it. Thanks for publishing your method. I will definitely try this again.
Ashley Fehr says
Thanks Ann! I’m glad it turned out well for you!
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.
Jerry D says
My fiancée and I would like to try this tonight! Unsure if we should add the teriyaki sauce before or after we cook???
Ashley Fehr says
I would add it after! If you add it before there’s a chance it could burn
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. 🙂
SmokeyBoB says
I dont have an Instant Pot, but I do have the Breville equivalent. I have had some confusion when trying to decipher these recipes to work with what I have. When you say you are cooking for 12 minutes is that including the pressurizing time it takes? or is that the entire cooking time minus natural release
Ashley Fehr says
12 minutes is the cook time only and does not include the time it takes to come to pressure.
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!
gstonerock@hotmail.com says
I did recipe with a fairly thick piece of frozen chicken. 10 minutes with a slightly delayed quick release. I cut chicken lengthwise down the middle. I noticed pink center. I put back in pot and hit simmer button for 5 minutes. Very yummy.
Ashley Fehr says
A thermometer is the only way to check for doneness in chicken. Pink coloring does not necessarily mean it is not cooked.
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
Elaine says
I use this recipe all the time. Trial and error and I found out that if you life at a high altitude, you must add a couple min to cook time. We are at 4500 ft and a recipe for 3 min takes 4-5 here. Just a hint that worked for me.
Ashley Fehr says
Thanks for sharing Elaine!
Echo says
This was so helpful! I make chicken all the time so I will definitely use this hack!
Ashley Fehr says
Yes! My favorite way to do it!
Suzy says
This was the easiest way to cook chicken in a hurry! Will use it again and again!
Ashley Fehr says
Thanks Suzy! We use it all the time!
Courtney says
So easy – came out perfect!
Ashley Fehr says
Thanks Courtney! I’m glad to hear it!
Katerina @ diethood .com says
This is great!! Makes life a whole lot easier!
Ashley Fehr says
I feel the same way!
Sara Welch says
Great recipe for busy nights! Love that I can cook frozen chicken so quickly-especially when I’m in a pinch for dinner!
Ashley Fehr says
Yes! So many nights I just need something super quick.
PAUL says
I’ll admit it I’m a lazy cook! And I love my Instant Pot. So what I did was add the chicken on the bottom with garlic and herb spices and a little salt, along with 2 cups of chicken stock. Then I put a cup of rice into a glass bowl on top of my trivet and set the Instant Pot on the rice setting (Normal) which is 12 minutes. After everything was done cooking I removed the chicken and rice then mixed up a little cornstarch and thickened up the gravy on the Sauté setting. Talk about a one pot meal!
Ashley Fehr says
Oh I love that idea! I’ll have to try adding rice to the mix!
Connie says
I haven’t used my Instant Pot much but this was so easy. I always forget to thaw something early in the day. Thank you so much for making cooking healthy a little easier 🙂
Ashley Fehr says
Thanks Connie! It is such a lifesaver when I forget to take meat out!
Charlie says
If I were to marinade the chicken in the freezer would I simply add the water/broth and cook from frozen the same? Thanks
Ashley Fehr says
Yes, that’s a great idea!
Keith says
Well that was easy. Had two large frozen chicken breast and put them in the instant pot with 1 cup of chicken broth and seasoned. Pressure cooked for 12 mins with a 10 min NR. Hit the temp of 165 almost on the money. I think I was at 168. Did a little imitation pulled pork action with my favorite BBQ sauce and it was really good. Before I had an instant pot I might think twice about what to make only because I would forget to defrost or change my mind by the time the chicken was thawed. What a time saver…and food saver this has become. Thanks for your instructions, they were spot on.
Ashley Fehr says
Yes! We love how easy this is too! Thanks Keith!
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!