Today, You and I are going to cook the frozen chicken in the instant pot fast and get on with the part that matters, which is spending time with our families.
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Frozen chicken in the instant pot:
One of the best perks of owning it is that you can make so many recipes without spending a lot of time. Here’s what I’ve figured out—You can cook chicken while it’s still frozen without defrosting. Someone may tell you that this isn’t the proper way to do it, but with the pressure cooker, it works!
Whit these easy instructions on How to cook frozen chicken in the instant pot, you see how it’s easy.
Why in the instant pot?
– You don’t need to defrost chicken! So, you can save time.
-Reduce the cooking time
-As a result, you will get very juicy and flavorful chicken
– Great dinner with a minimum preparation work.
What you do need to cook frozen chicken in the instant pot?
How long you should cook frozen chicken in the instant pot?
–If the chicken breasts are small you should cook it for about 8 minutes or 10 minutes, for the medium-large and thicker chicken breasts.
-And 10 minutes to allow the pressure to release naturally.
About Frozen chicken breast
4 frozen chicken breasts (boneless and skinless (about 6-8 ounces each frozen)).
1 cup water or chicken broth.
1/3 cup white wine.
1 tablespoon minced garlic.
1 tablespoon butter (unsalted).
1/2 teaspoon salt.
1/4 teaspoon ground black pepper.
5 fresh thyme sprigs.
3 bays leaves.
Nutrition Fact of Frozen chicken breast
(Serving Size: 100 g)
Total Fat: 1 g
Cholesterol: 60 mg
Sodium: 260 mg
Carbohydrate: 0 g
Protein: 15 g
Step by Step Instructions
Make sure that the chicken not stuck together.
Add the frozen chicken breast to your Instant Pot.
Add 1 cup water, white wine, minced garlic, unsalted butter, salt and pepper. Stir well to combine.
Add the rest of the ingredients (bay leaves and fresh thyme). Close the lid.
Set your instant pot to the “Manual” function and adjust the time to 10 minutes (medium-large chicken breasts).
Once the cooking time is over, allow the pressure to release naturally for about 10 minutes, then release the remaining pressure manually.
Check if the temperature of the chicken is at least 165 °F.
Serve the chicken after you chop it, serve it as it is or you can shred it for chicken tacos.