Kitchen notes · a little help before you start

How to Cook Frozen Chicken Breasts in the Instant Pot (pressure cooker)

Name: How to Cook Frozen Chicken Breasts in the Instant Pot (pressure cooker)
Prep time: 2 min
Cook time: 10 min
Total time: 32 min
Yield: 4
Ingredients: 4 each frozen boneless skinless chicken breasts (mine were about 7-8 ounces or 200g each frozen); 1 cup water or chicken broth; As Needed salt; As Needed Black pepper

Tender cooked chicken is a useful starting point for a good dinner, even when the breasts begin frozen. These can be served whole or chopped once ready. Give them a little sauce if you like, or enjoy the simple seasoned chicken while it is warm.

Prep: 2 min
Cook: 10 min
Total: 32 min
Original yield: Serves 4
Ingredients: 4 listed

Make it part of your week

Estimating…

Main courseAmericanChickenPrep: 15 minutes or lessTotal: 31–60 minutesPressure cooker

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Cooking method: Pressure cooker
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Separate the breasts

Stacking is allowed, but check that the frozen breasts are separate before putting them in the bottom of the pot.

2. Use thin liquid

Use at least one cup of thin liquid. Put thick sauces on top without stirring, or add them after cooking.

3. Check the cooked center

After releasing pressure, check that the chicken's internal temperature reaches 165°F before serving or chopping the cooked breasts.

Get to know the ingredients

Frozen chicken breasts

The ingredient example uses frozen boneless, skinless breasts around seven to eight ounces each. The pressure-cooking directions begin from frozen.

Broth or water

Water and chicken broth are both listed choices for the cooking liquid, poured over the breasts before seasoning.

Salt and pepper

Season the chicken after pouring in the liquid. The directions use salt and pepper to taste before closing the lid.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 4. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

4 each frozen boneless skinless chicken breasts (mine were about 7-8 ounces or 200g each frozen)
1 cup water or chicken broth
As Needed salt
As Needed Black pepper

How to make it

0 of 5 steps complete

Place chicken breasts in the bottom of the Instant Pot or pressure cooker (no need to use the trivet!). It's okay if they're stacked, just make sure none are stuck together.
Pour in the water or chicken broth (or use another liquid like pineapple juice, apple juice, etc.) and season with salt and pepper.
Put the lid on and move the valve to sealing. Press Manual or Pressure Cook and set the timer to 10-12 minutes on high pressure (I've found 10 is just right, and at the 12 minute mark they are 180 degrees F or more). The pot will take about 10 minutes to come to pressure before it starts counting down.
When the cook time is up, let pressure release naturally for 5-10 minutes, then quick release the remaining pressure. Check that the internal temperature of the chicken is 165 degrees F. Mine is always at least that or higher.
Serve as is, chop, or add sauces as desired.

Make room for How to Cook Frozen Chicken Breasts in the Instant Pot (pressure cooker)

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Serve or chop

After confirming the chicken is cooked, serve whole, chop it or add a sauce as desired for your meal.

A little more help as you go

No trivet needed

Place the chicken directly on the bottom of the pot; the directions explicitly say a trivet is unnecessary for this recipe.

Release in two stages

Let pressure release naturally for five to ten minutes after cooking, then quick-release the remaining pressure before checking the chicken.

A few questions you might have

What if the breasts are frozen together?

Try running cold water over them to separate. If they remain a block, add three to five minutes to cooking.

Does the timer include pressurizing?

The pot takes about ten minutes to reach pressure before the ten-to-twelve-minute high-pressure cooking timer begins counting down.

Can another electric pressure cooker work?

You can use any electric pressure cooker, using its high-pressure setting for the frozen chicken breasts and cooking liquid.

How long can I refrigerate the cooked chicken?

Keep it in an airtight container for three to four days.

Can I freeze the cooked chicken?

Cool it, then freeze whole, sliced or shredded airtight for up to three months. Thaw overnight in the refrigerator before reheating.

Any more cooking tips?

Pressure cooker: This works in any electric pressure cooker. Use the high pressure setting. Frozen together? Run under cold water until the pieces separate. If they won’t, cook as a block and add 3 to 5 minutes. Burn notice: Use at least 1 cup of thin liquid and add thick sauces on top of the chicken (don’t stir) or after cooking. Storage: Store leftover chicken in an airtight container in the fridge for 3 to 4 days. Freezing: Let the cooked chicken cool, then freeze whole, sliced or shredded in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge. Reheating: Warm in the microwave or in a skillet with a splash of broth until heated through.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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