How to Cook Frozen Chicken Breasts in the Instant Pot in 10 Minutes!

I have been raving about how much I love my Instant Pot.   Seriously, if I could only keep one of my kitchen gadgets (and I have a lot) I would choose my electric pressure cooker AKA my Instant Pot.  I cook dry beans to perfection in 55 minutes, a whole chicken in 20, a whole frozen chicken in 40 minutes but what I use it for most is cooking up a few frozen boneless chicken breasts for a quick, easy, and delicious dinner in 10 (yes TEN!) minutes.  Yes, you can totally cook frozen chicken breasts in 10 minutes using an Instant Pot!

How to Cook Frozen Chicken in 10 Minutes (Instant Pot)

When I first received my Instant Pot (thank you mom!) I was intimidated and unsure as to how to use it.  The manual that came with it fell a bit short when giving cooking times, often I would follow the times that it provided and would end up with an under or overcooked dinner…no fun.  I found the magic number for cooking boneless, skinless chicken breasts in the Instant Pot and it is 10.

How to Cook Frozen Chicken Breasts in Instant Pot

All you need to do is throw your frozen chicken breasts in your Instant Pot with about a cup of water (I’ll talk seasoning the chicken in a minute).

cook frozen chicken breasts instant pot

Set the cooker to poultry (or manual)  for ten minutes.

How to Cook Frozen Chicken in an Instant Pot

Once the time is up you can either let it release pressure naturally or do a quick release, it makes no difference.  Remove the chicken and you are able to easily pull it apart with a fork or a food processor.  You can use this shredded chicken in so many recipes or freeze for later use.

How to Cook Frozen Chicken in an Instant Pot

I find it fun finding new ways to flavor the chicken breasts while using my Instant Pot.  There are so many different ways to choose from, here are a few (I will share how to add the sauces below):

For 2 – 4 chicken breasts:

  • barbeque sauce  (1/2 cup water, 1 cup barbeque sauce)   This is great shredded and served on a bun.
  • Teriyaki sauce  (1/2 cup water, 1 cup teriyaki sauce)  I enjoy adding steamed broccoli at the end, mixing in the sauce and serving over brown rice.
  • Salsa  (1/2 cup water, 1 cup salsa)  This is a very easy way to make taco or quesadilla meat!
  • Honey Dijon (1/2 cup water, 1/2 cup mustard,  1/2 cup honey)  My kids love this served with quinoa and asparagus.

These are just a few easy and delicious ways to season chicken for cooking in an electric pressure cooker, or Instant Pot.  If you want a step by step on how to do this here you go!  Salsa chicken in the Instant Pot is a favorite of everyone in our family.  I use this chicken for tacos, quesadillas, spanish chicken casserole…you name it!

Instant Pot Salsa Chicken

Put your frozen chicken breasts in your pressure cooker and top with sauce and water.

Instant Pot Salsa Chicken

 

Cook for 10 minutes (5 if not frozen) then allow for the pressure to release naturally or do a quick release, it doesn’t matter.

Instant Pot Salsa Chicken

Transfer chicken to a bowl.  You can use a spoon to add some of the sauce to the chicken if you desire.

Instant Pot Salsa Chicken

I use a fork to pull the chicken apart, it is super easy!

Instant Pot Salsa Chicken

There you have it, salsa chicken or whatever kind of chicken that you decided to make.  I seriously love my Instant Pot, it helps me serve healthy dinners fast!

To see all of my real food recipes please click here.

You may be interested in reading these following posts:

Instant Pot Turkey Breast

How to cook dry beans in an Instant Pot

The Instant Pot:  Healthy Homemade Meals FAST

Instant Pot Potato Salad

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33 thoughts on “How to Cook Frozen Chicken Breasts in the Instant Pot in 10 Minutes!

    • Angela says:

      Oh, absolutely! I cook roast in it probably once a month, if you want to add veggies you do that in the last ten minutes of cooking. It is way easier and I am excited to have it this summer to keep the kitchen cooler!

  1. Pingback: Frozen Chicken Breasts Cooked to Perfection in 10 MINUTES! (How to Cook Frozen Chicken Breasts in the Instant Pot) | Bloggers Point
  2. What a great pot and that chicken looks awesome! Thanks so much for sharing with Full Plate Thursday this week. Hope you are having a great day and come back to see us real soon!
    Miz Helen

  3. Nancy says:

    I have been trying out my new instant pot for less than a week and have been befuddled and disappointed. I’m trying this recipe right now, but the pot has been pressurizing for over 15 min now. Where is the time savings when every dish I try takes 20 min or more just to start cooking?

    • Angela says:

      I am so sorry that is happening to you Nancy, how frustrating! I wonder if the seal on your Instant Pot may not be secure, it really shouldn’t take 20 minutes to get to pressure. I would check for defects and possibly return it for a new one.

    • William Sammarco says:

      Cooking frozen foods will increase time to build pressure. Keep in mind the food IS cooking while pressure build, For example, when I cook brussel sprouts in the Instant Pot I use Low Pressure, 1 minute manual, quick release. They surely didn’t cook in 1 minute!

      • Angela says:

        Great point William! The food is cooking as pressure builds and many recipes require natural release in the end to continue the cooking process.

    • William Sammarco says:

      Every dish should not take that long to build pressure. Larger quantities take longer to build pressure, and you need to make sure that your valve is set to Sealed vs Venting. You should place a measured amount of water (at least 1 cup) and seeing how long that alone takes to build pressure to ensure there is nothing wrong with the sealing mechanism of your unit.

    • S.J. says:

      I started boiling water in my water heater (takes about 3-5 min to boil water) and adding HOT water to whatever I’m cooking. It has made a huge difference.

  4. Richie says:

    Definitely love this pot but over/undercooking has been my nemesis. With the larger, kind of creepy, one pound breasts do you think bumping the cooking time up to fifteen minutes will work without overdoing it?

  5. William Sammarco says:

    The times are way off. I cooked at high pressure for 15 minutes a 10.5 oz organic chicken breast from Whole Foods and it was completely raw inside following a quick release at 8 minutes following. I cut into and decided another 15 minutes based on what I saw. The times are very dependent upon thickness, which appear as cutlets in the pictures… yet I still don’t believe those would cook in 10 minutes as suggested.

    • Angela says:

      I am sorry that you feel the times are off but they work for me. I cooked the breasts pictured, I use organic so they are usually a smaller, and 10 minutes was perfect. I have cooked larger frozen breasts and upped the cook time to 12-13 minutes.

  6. Just in case anyone else is here for this question.

    It takes my pressure cooker an estimated 15 to reach pressure with straight from the freezer frozen chicken breasts and another 10 minutes for the cook.

  7. Madeline says:

    I am going to try frozen chicken breasts with a marsala sauce tonight and I want to also cook the pasta in the instant pot (kitchen being remodeled). Seems too long of a cooking time to put the pasta (+extra water) in from the start with the chicken. Should I stop the chicken partway through and add the pasta and restart? I don’t have enough experience to know how stopping/starting affects things with the Instant Pot. Or just defrost the chicken ahead of time? Any ideas?

    • Angela says:

      That is exactly what I would do. I would stop and quick release then hurry to add the pasta and extra water then reseal and continue cooking. Please let me know how it turns out, sounds yummy!!

        • Madeline says:

          Update – the chicken portion of my chicken marsala experiment came out perfectly tender and flavorful. I think I added too much water in order to cook the pasta b/c the sauce was too thin. But my family ate it without complaining so while not a “hit,” it wasn’t a fail. Still learning!! (I did better this week adjusting the liquids to make beef stroganoff with noodles and everyone agreed it was better than our usual stove top version.)

          • Angela says:

            Eating without complaining is a success in our home!! It sounds delicious. It is so tricky getting the liquid amount correct in some recipes when converting to the Instant Pot. My kids would love the stroganoff I am sure, it is one of their fav’s!
            Thank you for the update 🙂

    • Angela says:

      If they are very large breasts I would up the time to 13 minutes. I use organic chicken which tends to be of smaller size than the non-organic breasts. I will make note in the post pointing this out. Thank you for stopping by!

  8. Elle Gates says:

    Thanks for having this information available. Tonight hubby and I had the quandry of not getting the meat out in time to thaw for dinner. I remembered that I could probably use my pressure cooker (PowerCooker) to do this. However, I needed to be reminded just how. I Googled, “How to pressure cook frozen chicken breasts,” and found your helpful posting.

    Hubby got home before me and so I advised him to try marinating the two breasts in case it helped the thawing effort. By the time I made it home he had it in Italian dressing soaking, about 1 1/2 – 2 cups worth. I got the pressure cooker out after reading your post and put into play my rescue to our dinner.

    I dumped the dressing and two breasts in the pressure cooker and thought, “hmm, what else could I throw in to make it complete when it is done?”

    I felt the dressing was strong but thought I could try a can of evaporated milk and end up with a sauce, a somewhat Italian sauce…lol…after all, Olive Garden does it.

    I put in 1 cup of medium sized elbow macaroni and added about 2 cups plus of frozen green beans.

    I did add 5 minutes to your time but wouldn’t have had a starting point if it wasn’t for your useful post.

    Wallah !!!

    Looked like a restaurant quality dish! Chicken was perfect in a sauce shared by the macaroni that was also done and green beans done but firm not mushy.

    I can’t wait to try this again – but using evaporate milk and broth in place of the marinade/Italian dressing.

    I honestly credit this to you – for providing useful, helpful, searchable and valuable information!

    Thanks again for saving our dinner!

  9. Athena says:

    I think maybe it depends on just how frozen the beasts are- mine were straight from the freezer, pressure only took 10 min. Maybe less, I selected poultry and set for 10 min. Middles are raw, if they would have been less frozen, like 1/2 thawed, I could see them being cooked through. I saw your post looking up “instant pot frozen chicken breasts” so I gave it a go. I started it up again for another 10 min. I’m not short for time, I just haven’t tried anything frozen yet. I’ve done lots of rice, beans, and meats but nothing frozen. A learning process I probably wouldn’t have tried had I not found your post, I’ll be trying 20 next 🙂

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