Instant Pot Frozen Chicken Breasts

Instant Pot Frozen Chicken Breast | Instant Pot Chicken Breasts | How to cook frozen chicken breasts | Pressure Cooker Frozen Chicken Breast | Instant Pot Freezer Meals | chicken breast recipes | Instant Pot Chicken Recipes | Instant Pot Recipes

Learn the Secrets on how to cook the Most Tender & Juicy Instant Pot Frozen Chicken Breasts. Super Easy & Quick Game-Changing Method yields moist & sliceable pressure cooker frozen chicken breasts for salad, taco, sandwiches and more!

Jump to: Recipe | Step by Step Cooking Guide

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4.94 from 15 votes

Ever since we’ve published our Chicken Breast Recipe, many A+J Fans have asked if the same Game-Changing Poaching Method would work for cooking frozen chicken breasts in Instant Pot Pressure Cooker.

So, here we are with another Instant Pot Test Kitchen Experiment! 🙂

Our goal is to introduce a tested method plus a versatile basic Instant Pot Frozen Chicken Breast Recipe that yields juicy, tender, and moist chicken breasts for you to slice or dice.

Get creative and serve this sliceable chicken breasts in a salad, taco filling, sandwiches, enchiladas, wraps…with your own seasonings or yummy dressings. 😀

Time for some Juicy Tender Chicken Breast in Instant Pot!

Instant Pot Frozen Chicken Breast | Instant Pot Chicken Breasts | How to cook frozen chicken breasts | Pressure Cooker Frozen Chicken Breast | Instant Pot Freezer Meals | chicken breast recipes | Instant Pot Chicken Recipes | Instant Pot Recipes

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Cooking Tips for Instant Pot Frozen Chicken Breast

4 cups (1L) of Water is not a typo!

For this recipe, we’re using the deep poaching method in Instant Pot to cook the chicken breasts. So it’s critical to ensure all your chicken breasts are at least 95% submerged in the salted water.

What is Deep Poaching Method?

The Deep Poaching Method involves cooking food submerged in liquid at a relatively low temperature.

This method allows the proteins to denature without pulling out too much moisture out of the food. That’s why poached food comes out so moist and tender!

Poaching is most commonly used for cooking delicate or fragile food that might easily fall apart or dry out using other cooking methods, such as eggs, fish, or poultry.

Instant Pot Frozen Chicken Breast | Instant Pot Chicken Breasts | How to cook frozen chicken breasts | Pressure Cooker Frozen Chicken Breast | Instant Pot Freezer Meals | chicken breast recipes | Instant Pot Chicken Recipes | Instant Pot Recipes

Instant Pot Frozen Chicken Breast | Instant Pot Chicken Breasts | How to cook frozen chicken breasts | Pressure Cooker Frozen Chicken Breast | Instant Pot Freezer Meals | chicken breast recipes | Instant Pot Chicken Recipes | Instant Pot Recipes

Instant Pot Frozen Chicken Breast

Learn the Secrets on how to cook the Most Tender & Juicy Instant Pot Frozen Chicken Breasts. Super Easy & Quick Game-Changing Method yields moist & sliceable pressure cooker frozen chicken breasts for salad, taco, sandwiches and more!
4.94 from 15 votes
Print Rate This Recipe
Total: 40 minutes
Servings: 2 -6
Calories: 175kcal
Author: Amy + Jacky

Ingredients

Instructions

  • Add Spice & Salt: Add 5 tsp (35g) fine sea salt, 2 bay leaves, 1 tsp (1g) dried thyme, 1 tsp (0.9g) dried rosemary, and 1 tsp (0.8g) dried oregano to Instant Pot. Pour in 4 cups (1L) cold water.


    *Note: Don't worry! This amount of salt will not make the chicken breasts too salty. 
    *Pro Tip: You can skip the salt & spice if you are planning to dress up the chicken breasts after pressure cooking. 
  • Pressure Cook Frozen Chicken Breasts: Add 2 boneless, skinless frozen chicken breasts in Instant Pot. Pressure Cook at High Pressure for 3 minutes, then 18 - 20 minutes Natural Release.
  • Check Chicken Breasts' Internal Temperature: Place chicken breasts on a chopping board, then check their internal temperature at its' thickest part with an accurate food thermometer. Give it a few minutes rest as the temperature rises to 165°F. 


    *Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken. 
    *Pro Tip: If the temperature is off by more than 10°F, quickly place the chicken breasts back in Instant Pot. Close the lid, then let the residual heat in Instant Pot cook the chicken breasts for 1 - 2 more minutes.
  • Serve Instant Pot Chicken Breast: Once the chicken breasts have reached 165°F (74°C), slice and serve immediately. You can serve this chicken breasts as is or with your own seasonings & dressings in a salad, tacos, sandwiches, enchiladas, wraps...Enjoy!~
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Recipe Notes:

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?

Nutrition:

Calories: 175kcal | Carbohydrates: 1g | Protein: 31g | Fat: 3g | Cholesterol: 96mg | Sodium: 198mg | Potassium: 555mg | Vitamin A: 0.9% | Vitamin C: 2.2% | Calcium: 4.7% | Iron: 8.6%
Course: Dinner, Lunch, Main
Cuisine: World
Keyword: frozen chicken recipes, healthy instant pot recipes, instant pot chicken, instant pot chicken breasts, instant pot frozen chicken breast, instant pot recipes, pressure cooker frozen chicken breasts
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Frozen Chicken Breasts Cooking Guide

Here are the ingredients for cooking Frozen Chicken Breast in Instant Pot:

Instant Pot Frozen Chicken Breast | Instant Pot Chicken Breasts | Pressure Cooker Frozen Chicken Breast

1

Add Spice & Salt


Add 5 tsp (35g) fine sea salt, 2 bay leaves, 1 tsp (1g) dried thyme, 1 tsp (0.9g) dried rosemary, and 1 tsp (0.8g) dried oregano to Instant Pot.

*Note: Don’t worry! This amount of salt will not make the chicken breasts too salty.

Instant Pot Frozen Chicken Breast | Pressure Cooker Frozen Chicken Breast: add spices & salt in Instant Pot Pressure Cooker

*Pro Tip: You can skip the salt & spice if you are planning to dress up the Instant Pot Chicken Breasts after pressure cooking.

Pour in 4 cups (1L) cold water in Instant Pot.

2

Pressure Cook Frozen Chicken Breasts


Add 2 boneless, skinless frozen chicken breasts in Instant Pot.

Instant Pot Frozen Chicken Breast | Pressure Cooker Frozen Chicken Breast: add frozen chicken breasts in Instant Pot Pressure Cooker

Close lid and turn Venting Knob to Sealing position.

  • Pressure Cooking Method: Pressure Cook at High Pressure for 3 minutes, then 18 – 20 minutes Natural Release.

Instant Pot Frozen Chicken Breast | Pressure Cooker Frozen Chicken Breast: pressure cooked frozen chicken breasts in Instant Pot Pressure Cooker

3

Check Chicken Breasts’ Internal Temperature


Place chicken breasts on a chopping board, then check their internal temperature at its’ thickest part with an accurate food thermometer.

*Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken.

*Pro Tip: If the temperature is off by more than 10°F, quickly place the chicken breasts back in the Instant Pot Pressure Cooker. Close the lid, then let the residual heat in Instant Pot cook the chicken breasts for 1 – 2 more minutes.

Our 2 chicken breasts (below photo) recorded at 161.4°F (69°C) and 173°F respectively, for the 161.4°F, give it a few minutes rest to raise the temperature to 165°F.

Instant Pot Frozen Chicken Breast | Pressure Cooker Frozen Chicken Breast: measure chicken breasts' internal temperature with food thermometer

4

Serve Instant Pot Chicken Breast


Once the Instant Pot Chicken Breasts have reached 165°F (74°C), slice and serve immediately.

Instant Pot Frozen Chicken Breast | Instant Pot Chicken Breasts | How to cook frozen chicken breasts | Pressure Cooker Frozen Chicken Breast | Instant Pot Freezer Meals | chicken breast recipes | Instant Pot Chicken Recipes | Instant Pot Recipes

Plenty of juice is in the chicken breasts when we did the juicy squeeze test.

You can serve this sliceable instapot chicken breasts as is or with your own seasonings & dressings in a salad, tacos, sandwiches, enchiladas, wraps…

Now you know the secrets for making juicy tender Frozen Instant Pot Chicken Breasts!

Instant Pot Frozen Chicken Breast | Instant Pot Chicken Breasts | How to cook frozen chicken breasts | Pressure Cooker Frozen Chicken Breast | Instant Pot Freezer Meals | chicken breast recipes | Instant Pot Chicken Recipes | Instant Pot Recipes

Enjoy your Instant Pot Frozen Chicken Breasts!~ 🙂

Tools for Instant Pot Frozen Chicken Breast

 


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Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Perfection! AS USUAL! You two rock and make my cooking life so much easier. I always KNOW that you know what you are doing. Thank you!!!!!

  2. Thank you for this cooking method. For chicken thighs you suggest 1 -2 minutes longer. Is that 1-2 minutes longer cook time or during the natural release? Thanks again!

  3. Thank you so much! I had given up on doing chicken breast in the instant pot cause they always came out dry. Everyone online seemed to have a different method & none of them worked for me. I tried your method for both frozen & fresh & it was perfect.
    Thanks again for the great recipes. 🙂

  4. This poaching method works so well. Being able to pop the chicken back in the pot to raise the temp a few degree if needed is great. The chicken retains the taste of the spices used. I like to experiment with different spices.

  5. Hi! Do you have any recommendations on what to make with the residual salty chicken broth? Hate to throw it away, it looks so beautiful and clear….. but very salty?.

    1. Hi Lilly,

      Thank you so much for your question 🙂

      You can dilute it and make some chicken soup. You can also use it to cook some veggies.

      Please take care & have fun cooking
      Jacky

  6. Thank you so much for your recipes! I was wondering if I could adapt this recipe for a frozen 3 lb turkey breast? How much longer should it cook? Thanks! 🙂

    1. Hi Kristi,

      Thank you so much for your kind words 🙂

      It will take some testing to find out the cooking time for frozen turkey breast.

      Please take care & have fun cooking
      Jacky

  7. Finally, tender moist chicken! For years I’ve been blaming my tough stringy chicken on the quality of frozen breasts available in my area– good to know it was just the many, many ways I had tried cooking them! 😉 Next time I will use a little less salt, but otherwise, perfect! Thank you, Amy+Jacky!

  8. This recipe was my last attempt at making chicken breasts in my instant pot (after many tries). They always came out water logged and gross looking. This recipe is PERFECT!! Finally edible, sliceable chicken with fantastic flavor.

    So excited to use this every time I make chicken. Thank you so much for this recipe and I can’t wait to try more from your website.

  9. I would love to try this method. I am wondering if the cooking time would be different for different sizes of chicken breasts? Mine are on the smaller side. So would I cook a min or 2 less or less natural release time? I am pretty new to the IP. 🙂

    1. Hi Lisa,

      Thank you for your question 🙂

      If your chicken breast is thinner, you can release the natural release time by a minute.

      Have fun cooking & please take care
      Jacky

  10. Hi, there! I’m a huge fan of your blog (despite the fact that I modify almost everything to be more healthy and dietic) but here I actually have a question. It’s easier for me to have a plenty of frozen chicken breasts and then cook them as needed. You didn’t have a recipe for that when I just bought my IP, so I read through tons of websites and compare their recipes. Usually 1 cup of water is enough and then people use mostly from 6 to 12 min with 10 min / full natural release and they always get perfect result. I have a 3 qt IP and I usually do 1 or 2 small chicken breasts but I found 8 min perfect enough for me. However, in your case I just don’t understand… I mean, I think you need just 3 min because 1l of water takes more time to reach the certain pressure but still… why do you need SO MUCH water?

    1. Hi Elizabeth,

      thank you for your kind words & question 🙂

      We are using the poaching technique in this recipe, so it will require this much liquid.

      Please take care & have a wonderful weekend
      Jacky

  11. Hi Amy and Jacky,
    First I would like to thank you for all your tried and true recipes I am new to pressure cooking and your recipes are wonderfully detailed and a success, yay! I tried the frozen chicken breast recipe but using frozen thighs instead. After reading all the comments for this recipe I finally came across someone asking about using frozen thighs and your response was exactly what I needed to know to adjust the time and they came out just perfect I was thrilled. I don’t feel comfortable using other recipes offered by different sites as the success just isn’t there. Having said that I’m looking for recipes using fresh or frozen cod fillets or salmon I have a Ninja Foodi 8qt.so any type of help would be appreciated in knowing how to cook/time them in the pressure cooker.
    Thank you again and I look forward to your reply.
    JeriLynn

  12. What a wonderful informative site!! I have a Farberware Instant Pot, not the original Instant Pot. Wishing I had bought the Instant Pot as the instructions with mine are very limited. My pot does not have a manual setting, but I can adjust the time. So for instance my time for chicken is 35 minutes ( a whole chicken ) but I can adjust the time. So would I adjust for 3 minutes then just let it shut off and sit in the pot for 18 minutes while steam realeases?

    1. Hi Marcy,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      You can use BBQ sauce if you thin it out enough. I think a better way is to apply the BBQ sauce after.

      Please take care & have fun cooking
      Jacky

    1. Hi KMoore,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      You can cook the other ingredients on stovetop or separately in the Instant Pot and mix them with the shredded chicken from this recipe.

      Please take care & have fun cooking
      Jacky

  13. I’m giving the recipe a 4 star even though I haven’t tried it because I’m hoping the poaching will solve my tough breasts. I cook them for about 25 min. Id given up. With recipes that don’t call for so much water, how do you sure tender meat?

    1. Hi Lee,

      Late Reply (We were on a trip to Asia)! Thank you for your kind words & question 🙂

      In my opinion, this is probably the method for tender frozen chicken breasts.

      Please take care & have fun cooking
      Jacky

  14. Delicious tender tasty chicken, the colour wasn’t the best but the taste sure was. I did 4 breasts in the recipe as it was written.

  15. Hi… just wondering if there are any changes if I use frozen chicken breasts with bones and with skin. Thanks for this great site!

    1. Hi Sharon,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. Bone in and skin on chicken breasts will take longer. I am thinking roughly 2 minutes longer at high pressure.

      Happy New Year & please take care
      Jacky

    1. Hi Jacqueline,

      Hope you had a wonderful New Year 🙂
      Thank you for the heads up. It is supposed to be 2 chicken breasts.

      Happy New Year & please take care
      Jacky

  16. Hi Amy and Jacky, unfortunately my multicooker goes into automatic quick release after the timer for manual pressure cooking is up. Wondering if you have any workaround tips? I’ve seen so many good recipes using NPR and it’s frustrating that I can’t try because of this.

    1. Hi Su,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. What is the brand and name of the multicooker?

      Happy New Year & please take care
      Jacky

  17. Your Instant Pot Frozen Chicken Breast recipe will be perfect for the chicken salad sliders I will be making for a game night with family & friends… so glad you shared this!

    I have a big 8 quart Instant Pot. So, to make a large, double recipe, would you simply use twice the amount of water & double all the ingredients, or are there other adjustments needing to be made? Would you also double the time for pressure cooking on high to 6 minutes?

    1. Hi Danna,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. It is about 300 calories per chicken breast.

      Happy New Year & please take care
      Jacky

  18. Wow…I wasn’t sure about this method but willing to try. I cooked two breasts which were frozen together. Cooked as directed and when done, a bit was not cooked but that was where they were attached. I left them in the IP and within minutes they were done! I tried this so that we could have chicken quesadillas for dinner. Thank you for doing the experiments so we all can enjoy!!

  19. I love this recipe and have used it s few times now. The other night I adapted a favorite recipe of fennel and orange chicken and it was devine and so simple this way. The chicken was perfectly moist and flavorful, the orange juice/ chicken stock penetrated deeply into the meat. And the left over liquid was used to cook the couscous! So yummy! Thank you so much❤

  20. What a time-saving idea when a poached chicken breast is needed! I was wondering if I could use chicken broth in place of the salted water? I would certainly add the spices for additional flavor, but then use the poaching liquid as a soup base.

  21. Your recipe call for 4 cups of water, yet in the introduction above it, you say only 1.4 cups of water. THIS IS NOT A TYPO.

    I AM CONFUSED.

    Also, if you could, I have the 3 quart mini, could you please give recipe for those sometimes.

    I love all your ideas. I have done several of them.

    1. Hi Bob,

      Hope you had a wonderful New Year 🙂
      Thank you for your question.

      The 1. is the numbering format. We removed it as it was quite confusing!

      Our recipes are developed in the 6 quarts and for most of them you will not need to divide the recipe in half (as long as the meat fits)

      For recipes with a lot of liquid such as chili, soups, pasta, congees, stocks…etc, you will want to cut them by half in the 3qt.

      The cooking time will stay the same!

      Happy New Year & please take care
      Jacky

    1. Hi Kathy,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. Yes, they can be diced and put in the freezer for quick meals later.

      Happy New Year & please take care
      Jacky

    1. Hi Amanda,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. You will want to shorten the natural release time a bit as the get up to pressure time will be longer.

      Happy New Year & please take care
      Jacky

  22. Yes! I cook mine like this all the time and they always come out great. I see people cooking them for 12+ minutes and I always wonder how terrible it must taste! This is the way to do it! Juicy and perfect every time ?

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