Cooking frozen chicken in an Instant Pot® is a weeknight cook’s secret weapon. Make sure you follow the directions for a 10-minute natural release; a quick release left us with dry and stringy meat. Allowing for the natural release let all the juices redistribute and we had a plump and juicy breast afterwards – perfect for chicken salad or anywhere you would use poached chicken.
| Level: | Easy |
| Total: | 30 min |
| Active: | 5 min |
| Yield: | 2 servings |
Ingredients
- 2 frozen chicken breasts (6 to 8 ounces each)
- Kosher salt and freshly ground black pepper
Instructions
- Put the frozen chicken breasts into an Instant Pot®. Sprinkle the chicken generously with salt and pepper. It is not necessary to add any water. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer’s guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid.
- Allow for natural release for 10 minutes. This will ensure the juices are re-absorbed into the chicken.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 240 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 45 g |
| Cholesterol | 145 mg |
| Sodium | 463 mg |
Reviews
Turned out nice. We added a cup of water but otherwise followed the recipe. Chicken was juicy and tender!
Following the recipe as written, this immediately triggered the burn warning. These are very bad instructions.
I got a burn warning using individually wrapped chicken and without adding water. I added enough water to cover the bottom of the pot and that seemed to work.
O k add a cup of water and trivit and you will be fine
Didn’t work. I think you can only do this if your chicken is individually wrapped when frozen.
Didn’t work. I had to add water.