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Frozen chicken breasts Instant Pot recipe, sliced and juicy
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Frozen Chicken Breasts Instant Pot

Cook frozen chicken breasts in the Instant Pot with no thawing. Juicy, tender chicken in about 40 minutes, with a cooking time chart for every size in the post above.
Course Main Course
Cuisine American
Keyword frozen chicken breasts instant pot, instant pot chicken breast
Prep Time 5 minutes
Cook Time 12 minutes
Pressure build and release 23 minutes
Total Time 40 minutes
Servings 4
Calories 220kcal

Equipment

  • 1 Instant Pot 6-quart or larger
  • 1 Metal trivet
  • 1 Instant-read meat thermometer
  • 1 Tongs
  • 2 Two forks only if you shred the chicken

Ingredients

  • 1.5-2 lb frozen boneless, skinless chicken breasts about 4 breasts, separated if possible
  • 1 tbsp olive oil or avocado oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika smoked paprika works well
  • 1 tsp kosher salt adjust to taste
  • 1 cup chicken broth or water
  • 1/2 tsp black pepper
  • 1 tsp dried Italian herbs optional

Instructions

  • Pour 1 cup of chicken broth or water into the inner pot. The pot needs at least 1 cup of liquid to build pressure.
  • Place the metal trivet in the bottom of the pot. It keeps the chicken out of the liquid so it steams evenly.
  • In a small bowl, mix the garlic powder, onion powder, paprika, salt, pepper and Italian herbs. Drizzle the frozen chicken breasts with olive oil, then press the seasoning firmly onto both sides.
  • Arrange the chicken on the trivet in a single layer. If you must stack the breasts, criss-cross them and add 2 to 3 minutes to the cooking time.
  • Lock the lid and turn the valve to Sealing. Select Pressure Cook (Manual) on High Pressure and set the time for 12 minutes (for 6 to 8 oz breasts). See the time chart in the post for other sizes.
  • When the timer beeps, let the pressure release naturally for 5 to 10 minutes. This keeps the chicken tender.
  • Turn the valve to Venting to release the remaining steam. Keep your hands and face away from the steam.
  • Open the lid and check the thickest part of the chicken with a meat thermometer. It must read 165°F (74°C). If it’s lower, reseal and cook on High pressure for 2 to 3 more minutes.
  • Move the chicken to a cutting board and rest it for 5 minutes. Slice against the grain or shred with two forks. Spoon a little cooking liquid over the chicken for extra moisture.

Notes

Nutrition

  • Serving size: 1 breast (about 5 oz / 140 g cooked)
  • Calories: 220
  • Protein: 42 g
  • Fat: 5 g
  • Carbohydrates: 1 g
  • Sodium: 450 mg

Notes

  • Cooking times start once the pot reaches pressure. The pot takes about 10 to 15 minutes to heat up.
  • Season the chicken, not the liquid, to avoid the “Burn” notice.
  • Add thick sauces (BBQ, buffalo, teriyaki) after cooking, not before.
  • Save the cooking liquid for soups, rice or gravy.