How To Cook Frozen Chicken Breasts In The Instant Pot. You can have delicious, juicy chicken in about 10 minutes! We hope you try this Instant Pot recipe.
Click here for my Cobb Salad recipe
Since being quarantined, I’ve been watching David Chang’s Instagram every day. Every day he is in the kitchen cooking something and talking smack about the instant pot. I haven’t watched everything he has said, and I know there are many people out there who don’t like the instant pot, but I have to believe there’s a larger group of us who do use and love the instant pot. We are home cooks after all. We appreciate time saving countertop appliances.
I’ve cooked with frozen beef in the instant pot but this is the first time cooking frozen chicken in the instant pot. This one is a game changer because I know many of us have frozen meats stocked up in the freezer right now. Yesterday, I thought I had defrosted my chicken in the fridge but I didn’t. So, I tried this recipe and was shocked at how easy it was. And it only took 10 minutes.
How To Cook Frozen Chicken In The Instant Pot
You can literally place a frozen chicken breast, frozen chicken thigh meat is fine too, directly into your instant pot, along with butter, garlic, seasoning and chicken stock and you are good to go!
Now, will this become the main way I cook chicken? No. But when you’re in a pinch and don’t have the time, this is a great recipe to try! Also, the chicken came out juicy but did need more seasoning so I love this method for chicken you can easily use for a cobb salad, chicken tacos or taquitos, a chicken sandwich, pasta, basically anytime you need cooked chicken breast, you should try this Instant Pot recipe.
How To Cook Frozen Chicken Breasts In The Instant Pot
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 to 2 lbs frozen chicken breast
- 1 to 2 teaspoons minced garlic or 2 to 3 fresh garlic cloves
- 2 tablespoons butter unsalted
- 3 sprigs fresh herbs thyme or rosemary
- 1 to 2 bay leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups chicken stock plus more if needed
- 1 tablespoon low sodium soy sauce or Worcestershire Sauce
Instructions
- Add everything into your instant pot from the frozen chicken to the pepper. Pour in the chicken stock and low sodium soy sauce or Worcestershire Sauce. If you feel you need to add more chicken stock to cover more of the chicken, go ahead. The chicken will not be completely covered in the stock and that is 100% ok. Place the lid on and turn to lock. Set your instant pot to cook on HIGH PRESSURE for 8 minutes*.
- As with any instant pot recipe, the instant pot takes time to come to pressure. This can take anywhere from 5 to 10 minutes depending on what model you have. Once the instant pot is finished cooking, let all of the pressure release naturally. This will take about 10 minutes and then the instant pot will turn itself off.
- When ready, remove the lid and remove the chicken breast from the insert. (A meat or instant-read thermometer is your best bet for determining the temperature of your chicken. 165 degrees F is the safe internal temperature for both the white meat and dark meat.) Cube, slice or shred the chicken and enjoy!
Notes
Click here for my Cobb Salad recipe
New To the Instant Pot?
Here is my instant pot 101 post: Instant Pot 101
