This recipe for instant pot frozen chicken will save you time in the kitchen and can be used for breasts, wings and thighs.
I always say that the best part about owning an instant pot is the SIMPLE things that can be done with it. Sure, soups, stews and chilis are great but making the instant pot basics FAST is really valuable when you’re short on time and need some healthy food. This instant pot frozen chicken really comes through in a pinch on busy weeknights.
Cooking instant pot frozen chicken may take a little bit longer because the instant pot may need some more time to come to pressure as the chill from the chicken sets it back. I also recommend using a a broth or stock instead of water for the process because it adds a great flavor and more nutrients.
Once the instant pot frozen chicken is drained chicken breast or thighs will make a perfect base for any shredded chicken dish including one of my most popular recipes, Sonoma Chicken Salad.
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Instant Pot Frozen Chicken
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Instant Pot Frozen Chicken | from frozen to cooked
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Yield: 4-6 servings -
Method: instant pot, pressure cooker
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Pin RecipeDescription
This recipe for instant pot frozen chicken will save you time in the kitchen and can be used for breasts, wings and thighs.
Ingredients
- 1 pound Frozen Chicken (breast, thighs or wings)
- 1 cup Chicken Broth (or water)
Instructions
- Add 1 cup broth or water to bottom of instant pot.
- Layer chicken into bottom of instant pot.
- Turn the vent to seal.
- Cook on manual HIGH pressure for 12 minutes.
- Manually release pressure or quick release after 5 minutes.
- Remove chicken from liquid carefully.
- Shred or season pieces and pan sear or broil for browning effect.
Notes
If chicken pieces are stuck together, run under cold water until you can break them apart.
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.
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