How To Cook Frozen Chicken In An Instant Pot
Forgot to thaw the chicken? This tutorial helps solve your problem in just under an hour—with bonus homemade chicken broth!
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.
Nutrition
Calories: 172kcalCarbohydrates: 2gProtein: 31gFat: 4gSaturated Fat: 1gSodium: 528mgFiber: 0.3g
Tried this recipe?Let us know how it was!