How To Cook Frozen Chicken Breasts In The Instant Pot Recipe

Introduction

Cooking frozen chicken breasts in the Instant Pot is a fast and convenient way to prepare a flavorful meal without thawing. This method locks in moisture and infuses the chicken with herbs and spices, making it perfectly tender in about 30 minutes.

Ingredients

• 4 frozen chicken breasts (boneless and skinless, about 6-8 ounces each)
• 1 cup water or chicken broth
• 1/3 cup white wine (or chicken broth)
• 1 tablespoon minced garlic
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 5 sprigs fresh thyme
• 3 bay leaves
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• Fresh thyme (for garnish)
• Chopped parsley (for garnish)
• Lemon slices (for serving)

Instructions

1. Step 1: Before adding the chicken to the Instant Pot, separate the frozen breasts so they are not stuck together.
2. Step 2: Place the frozen chicken breasts into the Instant Pot. It is okay if they overlap.
3. Step 3: Add water or chicken broth, white wine, garlic, butter, salt, and pepper to the pot. Gently stir to combine, then add bay leaves and fresh thyme sprigs.
4. Step 4: Secure the lid by locking it in place and set the valve to the sealing position.
5. Step 5: Cook the chicken on high pressure for 8 minutes if the breasts are small or 10 minutes for medium-sized breasts. Allow about 10 minutes for the pot to come to pressure before the cooking time starts.
6. Step 6: After cooking, perform a 10-minute Natural Pressure Release, then carefully open the valve to release any remaining pressure.
7. Step 7: Check that the chicken’s internal temperature reaches at least 165°F for safe consumption.
8. Step 8: You can serve the chicken chopped or shredded for tacos, or continue with the searing instructions below for added flavor.
9. Step 9: For seared herbed chicken, remove the chicken breasts and cover with foil to keep warm. Discard the cooking liquid and herbs, then wipe the pot dry.
10. Step 10: Set the Instant Pot to Sauté. When hot, add olive oil and heat for 1 minute.
11. Step 11: Add the chicken breasts in a single layer. If necessary, cook in batches. Sprinkle dried thyme, rosemary, oregano, and red pepper flakes over the chicken.
12. Step 12: Brown each side of the chicken for 2-3 minutes without turning frequently, until golden brown.
13. Step 13: Transfer the chicken to a cutting board and baste with the pot’s juices, topping with browned herbs.
14. Step 14: Cover the chicken with foil and let it rest for 5 minutes before slicing and serving with fresh thyme, parsley, and lemon slices.

Tips & Variations

• Use chicken broth instead of water for richer flavor.
• Add a splash of lemon juice to the cooking liquid for brightness.
• Try different fresh herbs like rosemary or sage for variety.
• For spicier chicken, increase red pepper flakes or add a pinch of cayenne pepper.
• Shred the cooked chicken to use in tacos, salads, or sandwiches.

Storage

Store cooked chicken in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet or microwave to avoid drying out. You can also freeze the chicken for up to 3 months and thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook frozen chicken breasts directly in the Instant Pot?

Yes, the Instant Pot is perfect for cooking frozen chicken breasts quickly and safely without thawing first.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when its internal temperature reaches 165°F. Using a meat thermometer is the most reliable method.

How To Cook Frozen Chicken Breasts In The Instant Pot Recipe

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• Author: Lana
• Total Time: 23 minutes
• Yield: 4 servings 1x

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Description

This recipe demonstrates how to cook frozen boneless, skinless chicken breasts in an Instant Pot quickly and efficiently. It includes tips for seasoning, pressure cooking, and an option to sear the chicken afterward for a flavorful herbed finish. The result is tender, juicy chicken perfect for shredding, slicing, or serving as a main dish.

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Ingredients

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Main Ingredients

• 4 frozen boneless, skinless chicken breasts (about 6–8 ounces each)
• 1 cup water or chicken broth
• 1/3 cup white wine (or chicken broth)
• 1 tablespoon minced garlic
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 5 sprigs fresh thyme
• 3 bay leaves

For Searing (Optional)

• 3 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• Fresh thyme for garnish
• Chopped parsley for garnish
• Lemon slices for serving

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Instructions

1. Prep: Separate frozen chicken breasts to ensure they are not stuck together before cooking.
2. Arrange: Place frozen chicken breasts into the Instant Pot. It’s fine if they overlap slightly.
3. Combine Ingredients: Add water or chicken broth, white wine, minced garlic, unsalted butter, salt, and black pepper to the pot. Gently stir to combine. Add the bay leaves and fresh thyme sprigs.
4. Seal Instant Pot: Secure the Instant Pot lid by locking it in place and set the valve to sealing.
5. Pressure Cook: Cook on high pressure for 8 minutes if the breasts are small or 10 minutes if medium-sized. The pot will take about 10 minutes to come to pressure.
6. Release Pressure: After cooking completes and the Instant Pot beeps, allow a 10-minute natural pressure release, then open the valve to release any remaining pressure.
7. Check Temperature: Confirm the chicken’s internal temperature reaches at least 165°F (74°C) for safe consumption.
8. Serve or Prepare Seared Herbed Chicken: You may chop or shred the chicken as desired for tacos or other dishes. To prepare seared herbed chicken, proceed with the following steps.
9. Cover: Remove the cooked chicken from the pot and place it on a plate; cover with aluminum foil to keep warm.
10. Clean: Discard the cooking liquid, thyme, and bay leaves from the pot. Wipe the pot dry with paper towels.
11. Sauté Mode: Set the Instant Pot to Sauté mode to preheat.
12. Heat Oil: Add olive oil and heat for about 1 minute until hot.
13. Sear Chicken: Add chicken breasts in a single layer (cook in batches if needed). Sprinkle with dried thyme, rosemary, oregano, and red pepper flakes. Allow the chicken to brown on each side without turning for 2-3 minutes until golden brown.
14. Baste: Transfer chicken to a cutting board and baste it with the remaining pot juices, topping with the browned herbs.
15. Rest and Serve: Cover the chicken loosely with foil and let it rest for 5 minutes. Slice and serve garnished with fresh thyme, chopped parsley, and lemon slices if desired.

Notes

• Ensure the chicken breasts are completely separated before placing in the Instant Pot to allow even cooking.
• If using larger chicken breasts, increase cooking time slightly to ensure thorough cooking.
• Natural pressure release is essential to avoid tough meat.
• You can skip the searing step for a simpler preparation or to save time.
• Use fresh herbs and lemon slices at serving for added brightness and flavor.
• White wine is optional and can be replaced with chicken broth for a non-alcoholic version.

• Prep Time: 5 minutes
• Cook Time: 18 minutes
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

Keywords: Instant Pot chicken, frozen chicken breasts, pressure cooker chicken, easy chicken recipe, herbed chicken, quick chicken dinner