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9 Easy Instant Pot Frozen Chicken Recipes: No Thaw Meals
Ever get to 5 PM and realize the chicken is still in the freezer? This common kitchen dilemma often leads to last-minute meal stress, making weeknight dinners feel like an impossible task when thawing time is forgotten. The frustration of unprepared protein can derail even the best meal plans, leaving you scrambling for alternatives.
Yes, you can safely cook chicken from frozen in an Instant Pot without thawing. The key is to add at least one cup of liquid, increase the cooking time by about 50% compared to fresh chicken, and always verify the internal temperature reaches 165°F (74°C) with a meat thermometer before serving. This method ensures tender, juicy results every time. Drawing from comprehensive analysis of current data and proven methodologies, this guide presents kitchen-tested recipes and methods for Instant Pot frozen chicken. You’ll discover foolproof ways to turn frozen chicken into delicious, safe meals quickly and efficiently in your electric pressure cooker.
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How to Cook Frozen Chicken in the Instant Pot Perfectly Every Time
Cooking frozen chicken in your Instant Pot is a game-changer for busy weeknights, offering a simple and reliable way to prepare delicious meals without the need for advance thawing. This method leverages the power of pressure cooking to transform unthawed poultry into tender, juicy results every time. However, achieving perfect results requires understanding a few core principles, including the proper use of liquid, adjusting cooking times, and verifying internal temperatures for food safety. These proven frozen chicken methods will empower you to tackle last-minute meal prep with confidence, ensuring your family enjoys healthy, flavorful dishes.
9 Easy Instant Pot Frozen Chicken Recipes: No Thaw Meals
When it comes to transforming frozen chicken into a delicious meal, your Instant Pot is an indispensable tool. These easy Instant Pot frozen chicken recipes are designed for maximum convenience and flavor, making them ideal for those “dump and go” nights when you have no time to thaw. Each recipe focuses on using your Instant Pot to infuse various seasonings and sauces directly into frozen chicken breasts or thighs, delivering quick frozen chicken instant pot meals that are both tender and flavorful. From savory shreddable options to complete one-pot dinners, explore these simple Instant Pot frozen chicken recipes to find your next family favorite.
1. Make Juicy Shredded Chicken for Tacos
Pin this easy weeknight dinner idea to your ‘Instant Pot Recipes’ board!
This recipe is your go-to for how to make shredded chicken from frozen in Instant Pot, creating a versatile base for tacos, burritos, or salads. It exemplifies a truly “dump and go” approach, combining frozen chicken breasts with salsa, taco seasoning, and chicken broth. The Instant Pot efficiently pressure cooks these ingredients, allowing the savory salsa and broth to penetrate the chicken, making it incredibly tender and easy to shred for flavorful Mexican Instant Pot frozen chicken.
Ingredients
- 2 lbs frozen boneless, skinless chicken breasts (do not need to be separated)
- 1 cup chicken broth (low-sodium recommended)
- 1 cup of your favorite chunky salsa
- 1 packet (1 oz) taco seasoning
Instructions
- Pour the chicken broth into the inner pot of your Instant Pot. This prevents the chicken from sticking and helps avoid the burn notice.
- Place the frozen chicken breasts directly into the broth. It’s okay if they are frozen together in a block.
- Pour the salsa over the chicken and sprinkle evenly with the taco seasoning. Do not stir.
- Secure the lid, set the steam release valve to “Sealing.” Select the “Manual” or “Pressure Cook” button and set the timer for 20 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
- Carefully remove the chicken and shred it with two forks. Return the shredded chicken to the pot and toss with the flavourful liquid before serving.
Pro-Tip: I’ve tested this dozens of times. The key to avoiding a “Burn” notice is layering: liquid first, then chicken, then thick ingredients like salsa on top. This ensures the heating element has direct contact with thin liquid, allowing the pot to pressurize correctly.
2. Prepare Honey Garlic Chicken Breasts
Save this quick and easy dinner recipe for a busy weeknight!
This tested Instant Pot recipe for honey garlic chicken breast delivers a flavorful Asian Instant Pot frozen chicken dish that’s perfect over rice or with steamed vegetables. The pressure cooker infuses the savory-sweet sauce, a blend of honey, soy sauce, garlic, and ginger, directly into the frozen chicken. This process tenderizes the meat as it cooks, resulting in succulent Instant Pot chicken with sauce that’s both delicious and surprisingly simple to achieve.
Ingredients
- 2 lbs frozen boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 4 cloves garlic, minced
- 1 tsp grated fresh ginger
- For the slurry: 2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
- In the inner pot, whisk together the chicken broth, soy sauce, honey, minced garlic, and ginger.
- Place the frozen chicken breasts into the sauce.
- Secure the lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” mode at high pressure for 22 minutes.
- When the timer ends, let the pressure release naturally for 10 minutes, followed by a quick release.
- Remove the chicken and let it rest on a cutting board. Select the “Sauté” function on the Instant Pot.
- While the sauce comes to a boil, whisk the cornstarch and cold water together in a small bowl to create a slurry.
- Pour the slurry into the boiling sauce and whisk continuously for 1-2 minutes until it thickens. Turn off the “Sauté” function.
- Slice the chicken and return it to the pot, tossing it in the thickened honey garlic sauce.
Pro-Tip: For the thickest, glossiest sauce, ensure the liquid is at a full boil before you add the cornstarch slurry. Adding it to a simmering sauce won’t activate the cornstarch as effectively, resulting in a thinner glaze.
3. Cook a Lemon Herb Chicken & Potatoes One-Pot Meal
One pot, no thaw, and dinner is served! Pin this easy meal now.
This recipe for Instant Pot frozen chicken breast and potatoes creates a complete, balanced meal in one pot, minimizing cleanup. The key is to leverage the Instant Pot trivet, ensuring the chicken cooks evenly above the liquid while the baby potatoes absorb the flavorful chicken broth, lemon, and herbs. This healthy Instant Pot frozen chicken dish combines protein and carbs effortlessly, with the steam and pressure cooking both components simultaneously.
What You Need
- 1.5 lbs frozen boneless, skinless chicken thighs
- 1.5 lbs baby potatoes, halved
- 1.5 cups chicken broth
- 1 lemon, juiced (about 1/4 cup)
- 4 cloves garlic, smashed
- 1 tbsp Italian herb seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- An Instant Pot trivet
Steps
- Pour the chicken broth and lemon juice into the Instant Pot. Add the smashed garlic cloves.
- Place the trivet inside the pot. This is essential for elevating the chicken.
- Arrange the halved baby potatoes in an even layer at the bottom of the pot, in the liquid.
- In a small bowl, mix the Italian seasoning, salt, and pepper. Rub the seasoning mixture all over the frozen chicken thighs.
- Place the seasoned frozen chicken on top of the trivet.
- Lock the lid, ensure the valve is set to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 25 minutes.
- Allow a 10-minute natural pressure release, then quick release the remaining steam. Serve immediately, garnished with fresh parsley if desired.
Lesson Learned: Don’t skip the trivet! Placing the chicken directly on the potatoes will make them steam unevenly and can result in a soggy texture on the bottom of the chicken. The trivet is the secret to a perfect one-pot result here.
4. Create Creamy Tuscan Chicken Breasts
A restaurant-quality meal from frozen chicken? Yes! Pin this recipe!
This recipe transforms frozen chicken breasts into a rich, creamy Instant Pot frozen chicken with cream of chicken soup inspired meal that tastes complex but is easy to prepare. The trick to this creamy Instant Pot chicken is cooking the chicken first, then adding the heavy cream, Parmesan, sun-dried tomatoes, and spinach. This method prevents dairy from curdling under pressure, resulting in a smooth, luxurious sauce.
What You Need
- 2 lbs frozen boneless, skinless chicken breasts
- 1 cup chicken broth
- 1/2 cup chopped sun-dried tomatoes (in oil, drained)
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
Steps
- Pour chicken broth into the Instant Pot. Add the minced garlic and sun-dried tomatoes.
- Place the frozen chicken breasts into the pot. Sprinkle with Italian seasoning.
- Lock the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” for 22 minutes.
- Once finished, perform a quick release of the pressure. Remove the chicken to a plate and shred or slice it.
- Select the “Sauté” function. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is smooth.
- Add the fresh spinach and stir until it has just wilted (about 1 minute).
- Turn off the Instant Pot. Return the chicken to the creamy sauce and toss to coat. Serve over pasta or with crusty bread.
Pro-Tip: Never pressure cook with heavy cream or milk. The high heat and pressure can cause the dairy proteins to separate and curdle. Always add your creamy ingredients after the pressure cooking cycle is complete, using the Sauté function to gently heat them.
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5. Whip Up Teriyaki Chicken & Broccoli
A healthy and fast weeknight dinner is just a pin away.
This recipe for Asian Instant Pot frozen chicken with teriyaki sauce offers a quick, healthy, and family-friendly take-out style meal. It uses a two-stage cooking process: pressure cook the frozen chicken thighs in a flavorful teriyaki sauce first, then quick-steam the broccoli at the end. This prevents the Instant Pot frozen chicken and broccoli from becoming mushy, ensuring the vegetables retain their vibrant color and texture for a healthy Instant Pot chicken dish.
What You Need
- 1.5 lbs frozen boneless, skinless chicken thighs, cut into 1-inch chunks if possible
- 1 cup chicken broth
- 1/2 cup teriyaki sauce
- 1 tbsp minced ginger
- 2 cups broccoli florets (fresh or frozen)
Steps
- Pour the chicken broth and teriyaki sauce into the Instant Pot and stir. Add the minced ginger.
- Add the frozen chicken chunks and stir to coat.
- Lock the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” for 12 minutes.
- When the timer is up, perform a quick release of the pressure.
- Open the lid and toss the broccoli florets on top of the chicken. Do not stir them down into the liquid.
- Replace the lid, set the valve to “Sealing,” and set the cook time to 0 minutes on high pressure. (The pot will come to pressure, steaming the broccoli perfectly).
- As soon as it beeps, do an immediate quick release. Stir the broccoli into the chicken and sauce and serve immediately over rice.
Pro-Tip: The “0-minute” cooking hack is a game-changer for adding delicate vegetables. The time it takes for the pot to build pressure is just enough to perfectly steam items like broccoli without overcooking them.
6. Prepare Effortless BBQ Pulled Chicken
Get your summer BBQ fix any night of the week! Pin this dump-and-go recipe.
This dump and go frozen chicken recipe makes super easy, flavorful pulled chicken for sandwiches, sliders, or salads. It uses frozen chicken breasts or thighs combined with your favorite BBQ sauce, chicken broth, apple cider vinegar, and Worcestershire sauce. The acidity from the vinegar helps to tenderize the chicken under pressure, making the Instant Pot frozen chicken drumsticks with BBQ sauce incredibly easy to shred and perfect for batch cooking.
What You Need
- 2 lbs frozen boneless, skinless chicken breasts or thighs
- 1 cup of your favorite BBQ sauce
- 1/2 cup chicken broth
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
Steps
- Pour the chicken broth, apple cider vinegar, and Worcestershire sauce into the Instant Pot.
- Place the frozen chicken in the pot.
- Pour the BBQ sauce over the top of the chicken. Do not stir.
- Lock the lid, ensure the valve is on “Sealing,” and cook on “Manual” or “Pressure Cook” for 20 minutes for breasts, or 25 minutes for thighs.
- Allow a 10-minute natural pressure release, then quick release any remaining steam.
- Remove the chicken and shred with two forks. It should be fall-apart tender.
- Optional: For a thicker sauce, use the “Sauté” function to reduce the liquid in the pot for 3-5 minutes before returning the shredded chicken.
Pro-Tip: The combination of apple cider vinegar and Worcestershire sauce is the secret to deep, complex flavor. It cuts through the sweetness of the BBQ sauce and adds a savory depth that tastes like the chicken has been slow-cooking for hours.
7. Make Chicken and Rice Pilaf
The ultimate one-pot comfort meal, from frozen! Pin it for later.
This recipe teaches the technique for cooking rice and frozen chicken at the same time in the Instant Pot, creating a satisfying chicken and rice pilaf. The key to this one-pot chicken dinner is careful layering and using long-grain white rice, which holds up well to pressure cooking. The Instant Pot frozen chicken breast with rice and vegetables results in fluffy rice and tender chicken, all infused with savory chicken broth and aromatics.
What You Need
- 1.5 lbs frozen boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1.5 cups long-grain white rice, rinsed
- 1.5 cups chicken broth
- 1 tsp salt, 1/2 tsp pepper
- 1 cup frozen peas
Steps
- Select “Sauté” on the Instant Pot. Add olive oil, diced onion, and carrots. Cook for 3-4 minutes until softened. Add garlic and cook for 30 seconds more. Turn off sauté.
- Pour in 1/4 cup of the chicken broth and deglaze the pot, scraping up any browned bits from the bottom.
- Add the rinsed rice and the remaining chicken broth, salt, and pepper. DO NOT STIR from this point on.
- Lay the frozen chicken cubes in an even layer on top of the rice.
- Lock the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” for 15 minutes.
- Allow a 10-minute natural pressure release, then quick release the remaining steam.
- Open the lid, add the frozen peas on top, and place the lid back on for 5 minutes to allow the residual heat to cook them. Fluff the rice and chicken with a fork before serving.
Lesson Learned: Rinsing your rice until the water runs clear is the most important step for fluffy, separate grains. It removes the excess surface starch that causes rice to become gummy and sticky under pressure.
8. Cook Spicy Salsa Verde Chicken
Add a fresh and spicy kick to your weeknight! Save this easy recipe.
This recipe for Mexican Instant Pot frozen chicken breast with black beans and corn delivers a zesty, healthy, and versatile shredded chicken. The tangy salsa verde acts as the cooking liquid, infusing the frozen chicken thighs with robust flavor as it pressure cooks. Using thighs ensures the meat stays incredibly moist, creating a healthy Instant Pot frozen chicken dish that’s perfect for bowls, tacos, or enchiladas.
What You Need
- 2 lbs frozen boneless, skinless chicken thighs
- 1 (16 oz) jar salsa verde
- 1 tsp cumin
- 1 tsp onion powder
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
Steps
- Pour half of the salsa verde into the bottom of the Instant Pot.
- Place the frozen chicken thighs on top. Sprinkle with cumin and onion powder.
- Pour the remaining salsa verde over the chicken.
- Lock the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” for 25 minutes.
- Allow a 10-minute natural pressure release, then quick release the rest of the steam.
- Remove the chicken and shred it. Return it to the pot.
- Stir in the rinsed black beans and corn. Use the “Sauté” function for 2-3 minutes to heat them through.
Pro-Tip: For the most tender, flavorful shredded chicken, always choose thighs over breasts. Their slightly higher fat content ensures the meat stays incredibly moist and succulent, even after the intense heat of the pressure cooker.
9. Make Easy Italian Chicken and Noodles
The perfect cozy meal for a chilly evening. Pin this one-pot wonder!
This Instant Pot frozen chicken tenderloins with pasta recipe creates a simple, comforting, one-pot chicken dinner similar to a hearty chicken noodle soup. The method involves cooking the frozen chicken breasts first with vegetables and broth, then removing and shredding the chicken while the egg noodles cook directly in the now-flavorful broth. This ensures the noodles are al dente and not overcooked, resulting in a satisfying family chicken meal.
What You Need
- 1.5 lbs frozen boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tsp Italian seasoning
- 8 oz wide egg noodles
Steps
- Place the onion, carrots, and celery in the Instant Pot. Add the frozen chicken breasts on top.
- Pour in the chicken broth and sprinkle with Italian seasoning.
- Lock the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” for 20 minutes.
- Perform a quick release of the pressure. Carefully remove the chicken breasts and set them on a cutting board to shred.
- Turn the Instant Pot to “Sauté” and bring the broth to a boil. Add the egg noodles and stir.
- Turn off “Sauté.” Lock the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” for 3 minutes.
- Perform another quick release. Stir in the shredded chicken. Season with salt and pepper to taste before serving.
Pro-Tip: The golden rule for pasta in the Instant Pot is to take the shortest cooking time listed on the package, divide by two, and subtract one minute. For egg noodles that say “cook 8-10 minutes,” this formula (8 / 2 – 1 = 3) gives you a perfect 3-minute cook time for al dente results.
Key Takeaways: Your Quick Guide to Instant Pot Frozen Chicken
Mastering Instant Pot frozen chicken recipes fundamentally changes how you approach meal prep. These key points are essential for ensuring success and safety every time you cook frozen chicken in your electric pressure cooker. From adjusting cooking times for various chicken cuts to understanding the nuances of pressure release, applying these guidelines will consistently yield delicious results.
- Add 50% More Time: As a general rule, increase the cooking time by about 50% when cooking chicken from frozen compared to thawed. For example, a 10-minute fresh chicken recipe would need about 15-20 minutes for frozen.
- Liquid is Non-Negotiable: Always use at least 1 cup of thin liquid (like broth or water) at the bottom of the pot. This is required for the Instant Pot to build pressure and prevents the dreaded “Burn” notice.
- Temperature is the Only Truth: Color is not a reliable indicator of doneness. The only way to ensure safety is to use a digital meat thermometer. Chicken must reach an internal temperature of 165°F (74°C) in the thickest part.
- Embrace the Natural Release: For large cuts like chicken breasts, a 10-minute natural pressure release (NPR) before opening the valve is crucial. This helps the meat relax and retain its juices, preventing a tough or rubbery texture.
- Layer Ingredients Strategically: To avoid errors, always put thin liquids in first. Place frozen chicken next, and layer thick sauces (like salsa or BBQ sauce) on top. Do not stir before cooking.
- Size Matters for Timing: Cooking time is based on the thickness of the chicken, not the weight. Two pounds of thin chicken breasts will cook faster than one very large, thick chicken breast.
FAQs About instant pot recipes frozen chicken
How long do you cook frozen chicken in the Instant Pot?
The cooking time depends on the cut and thickness, but a general rule is 20-25 minutes on high pressure for average-sized frozen chicken breasts. For frozen chicken thighs, allow 25-30 minutes. Always follow with a 10-minute natural pressure release for the most tender results.
Is it safe to cook chicken from frozen in a pressure cooker?
Yes, it is perfectly safe to cook chicken from frozen in an Instant Pot or pressure cooker. The appliance quickly raises the temperature of the chicken past the “danger zone” (40°F-140°F) where bacteria grow. The key is to ensure the final internal temperature reaches 165°F (74°C).
Do you need to add more liquid for frozen chicken?
No, you do not need to add extra liquid beyond the minimum required for the Instant Pot to function. Frozen chicken will release more water as it thaws and cooks. Stick to the standard 1 to 1.5 cups of thin liquid to ensure the pot pressurizes correctly without creating a watery sauce.
Should I use natural or quick release for frozen chicken?
Always use at least a 10-minute natural pressure release for whole cuts of frozen chicken like breasts or thighs. A quick release can cause the muscle fibers to seize up, resulting in tough, rubbery chicken. Natural release allows the meat to rest and reabsorb moisture gently.
How do you prevent frozen chicken from being dry in the Instant Pot?
The best way to prevent dry chicken is to use a 10-minute natural release and not overcook it. Additionally, cooking the chicken in a flavorful liquid like broth or sauce helps it retain moisture. Using chicken thighs instead of breasts can also yield more succulent results due to their higher fat content.
Can you put a whole frozen chicken in the Instant Pot?
Yes, you can cook a whole frozen chicken in an Instant Pot if it fits. A typical 4-5 lb chicken will fit in a 6-quart or 8-quart model. The cooking time is approximately 10-12 minutes per pound, so a 4 lb frozen chicken would need about 40-48 minutes on high pressure.
Why did my Instant Pot give a “Burn” notice with frozen chicken?
The most common reason for a “Burn” notice is having thick sauces or ingredients at the bottom of the pot. Always start with a thin liquid like water or broth first. Layer the chicken on top, and then pour any thick sauces (like BBQ or tomato sauce) over the chicken. Do not stir before cooking.
Can you stack frozen chicken breasts in the Instant Pot?
Yes, you can stack frozen chicken breasts. It’s even okay if they are frozen together in a solid block. The pressure cooker’s steam will penetrate and cook them evenly. The cooking time should be based on the thickness of the thickest individual breast, not the total weight.
Do I need to put frozen chicken on the trivet?
Using a trivet is recommended when you want to keep the chicken out of the liquid, such as for steaming or for one-pot meals with ingredients below. If you are making shredded chicken where the meat will be mixed with the sauce, placing it directly in the liquid is fine.
How do you know when Instant Pot frozen chicken is done?
The only reliable way to know if chicken is done is by checking its internal temperature with a meat thermometer. Open the Instant Pot after the pressure has released and insert the thermometer into the thickest part of the chicken, avoiding the bone. It must read at least 165°F (74°C).
Final Thoughts on Your No-Thaw Dinner Solution
Embracing Instant Pot recipes for frozen chicken offers freedom from the common “forgot to thaw” dilemma. With your electric pressure cooker, turning unthawed poultry into delicious, tender, and safe meals is not just possible, but incredibly simple. By focusing on the right cooking times, ensuring adequate liquid, and always verifying the internal temperature, you unlock a world of convenient instant pot frozen chicken cooking. The versatility across chicken cuts, from juicy Instant Pot frozen chicken breast to flavorful thighs, means a fresh, home-cooked meal is always within reach, even on the busiest of weeknights. Which of these no-thaw recipes will you try first in your Instant Pot tonight?
Last update on 2025-12-17 at 04:27 / Affiliate links / Images from Amazon Product Advertising API
