Forgot to thaw the chicken? This tutorial helps solve your problem in under an hour—with bonus homemade chicken broth!
It’s a crisis we’ve all encountered: You come home after a long day at work, hoping to get a simple dinner on the table quickly—only to find that you forgot to take the chicken out of the freezer! Is ordering takeout the only solution? Do you have to settle for munching on a cold sandwich or side dish? Nope!
This tutorial for how to cook frozen chicken in an Instant Pot is your saving grace. It harnesses the power of pressure cooking to take that chicken from a frozen block to tender, juicy, lightly seasoned yumminess in 50 minutes flat. Plus, you end up with a good quantity of homemade chicken broth that keeps well and elevates lots of recipes.
Whether you stuff your shredded chicken into tacos, dress it as a creamy salad, or toss it into a cheesy casserole, you’ll be the hero of dinner with this quick and easy recipe.
Tips for using this tutorial
Versatility is the main goal of this tutorial. You can use it to quickly prepare a variety of chicken cuts—whether they’re boneless, bone-in, skinless, or skin-on pieces. You’ll get tender, juicy results from both chicken breasts and thighs when cooking from frozen with this method. However, drumsticks and wings can become overly soft and lose their shape, as the pressure cooking process may cause the meat to fall right off the bone.
I recommend using a six-quart or eight-quart Instant Pot. These sizes will comfortably accommodate both the chicken and the generous amount of liquid specified. Smaller three-quart models simply can’t hold enough chicken and water for both cooking and making broth, so they’re not ideal for this technique. The cooking time remains the same whether you use a six- or eight-quart pot, provided the chicken isn’t packed too tightly and the liquid covers the poultry adequately.
While the usual rule in pressure cooking is to add just enough liquid to barely cover the ingredients, this recipe takes advantage of the larger Instant Pot’s capacity. Five to six cups of water ensures the chicken cooks evenly while producing a richly flavored homemade broth at the same time. The result is moist chicken and a savory broth that’s ready to use in soups and other dishes.
How do I store leftovers?
Store leftover cooked chicken in an airtight container in the fridge for up to 4 days or in the freezer (in a freezer-safe container or Ziploc bag) for up to 4 months. Thaw overnight in the fridge, and do not refreeze any chicken that’s already been thawed and reheated. Store homemade broth in glass jars or airtight containers in the fridge for up to 4 days. You can also freeze your broth for up to 6 months in freezer-safe containers or ice cube trays. Thaw in the refrigerator overnight, or use frozen broth cubes directly in soups, stews, or casseroles.
Similar recipes to try
Hungry for more recipes to try in your Instant Pot? Enjoy bold, south-of-the-border flavors in less time than ordering takeout with this Mexican Shredded Chicken. Or go for this Healthy Pulled Pork that takes a bit longer but is totally worth it. This Instant Pot Keto Pork Tenderloin Recipe elevates any weeknight to a special occasion. These Southern Pinto Beans With Ham—Instant Pot deliver a hearty, deeply flavored side dish. Or serve up savory, low-carb comfort in less than an hour with this recipe for Instant Pot Keto Sausage Soup.
How To Cook Frozen Chicken In An Instant Pot
Ingredients
- 2 1/2 to 3 pounds frozen chicken breasts or thighs
- 5 to 6 cups water
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon celery salt or 1 rib of celery
- 1 onion quartered
Instructions
- Place the frozen chicken in a single layer in the pot. Pour in enough water to cover the chicken without filling above the "MAX" line. More water will yield a greater quantity of milder broth.
- Sprinkle in the salt, garlic powder, pepper, thyme, and celery salt. Place the onion quarters around the chicken.
- Close the lid and seal the vent. Cook on high pressure for 30 minutes.
- Allow natural pressure release for 10 minutes, then manually release any remaining steam.
- Use an instant-read thermometer to verify the chicken is at least 165°F throughout.
- Transfer the cooked chicken to a bowl with tongs or a slotted spoon. Let rest 5 minutes before serving or shredding.
- Place a fine mesh strainer over a large measuring cup and strain the broth. Transfer the broth to glass jars.
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