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parchment lined wooden cutting board with partially chicken breast with salt and instant pot in background
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How to Cook Frozen Chicken Breasts in the Instant Pot

Cooking frozen chicken breasts in the Instant Pot is one of the easiest meal prep solutions! You don’t need to plan ahead or spend hours thawing your meat. In under an hour, you can go from freezer to fully cooked, recipe-ready chicken. Slice or shred for your favorite recipes or portion for easy meal prep throughout the week.
Course Main Course, Meal Prep
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Pressurize and release 25 minutes
Total Time 45 minutes
Servings 4
Calories 200kcal
Author Jennifer Draper

Equipment

Ingredients

  • 1 ½ pounds frozen boneless skinless chicken breast
  • 1 cup chicken broth or water

Optional (or any preferred seasoning blend):

Instructions

  • Add chicken broth to Instant Pot
  • Place frozen chicken breasts in the pot (slight overlap is fine, but avoid stacking them tightly
  • Sprinkle salt, pepper, garlic powder, and paprika over chicken
  • Secure lid and set valve to seal
  • Cook on high pressure for 12-15 minutes (or longer for thicker breasts)
  • Allow a natural release for 5-10 minutes, then carefully quick-release any remaining pressure
  • Check that internal temperature has reached 165℉.
  • Let chicken rest for a few minutes, then slice or shred as desired

Notes

  • Store leftover cooked chicken in a sealed container in the fridge for up to 3 days or freeze in smaller portions for up to 3 months. Thaw frozen chicken in the fridge before reheating.
  • Reheat in the microwave or your preferred method until warmed through.
  • Manually set the cook time instead of using the poultry setting, so you can adjust it to the chicken's size and thickness.
  • Smaller chicken breasts usually need about 12 minutes, while thicker pieces may need closer to 15 minutes.
  • Cook the chicken directly in the broth rather than on a trivet for juicier results.
  • Use a short natural release to help prevent the chicken from becoming rubbery or overcooked.
  • Use at least 1 cup of liquid so the Instant Pot can reach pressure.
  • Chicken should reach an internal temperature of 165℉.
  • Let the chicken rest for a few minutes before slicing or shredding to help keep it juicy.

Nutrition

Calories: 200kcal | Carbohydrates: 1g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 706mg | Potassium: 653mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg