Learn how to Cook Frozen Chicken Breasts using your Instant Pot or Pressure Cooker.
We give you an easy to follow recipe plus tips and tricks for you to get the best Chicken Breast for your family and loved ones.
So read below and find all about How to Cook Frozen Chicken Breasts with your Instant Pot
Cooking Frozen Chicken Breasts Instant Pot and Pressure Cooker Recipe
- 4 frozen chicken breasts, around 7-ounces each.
- 1 cup of chicken broth, water, or juice
- For Seasoning you can choose between salt, pepper, lemon pepper, garlic powder, onion powder to any other condiments that you prefer
- Start by placing the Frozen chicken inside the Instant Pot, be sure that there are no parts of the chicken that are going to impede the lid to close.
- Include 1 cup of your chosen cooking liquid and place it inside the pot together with your preferred spices.
- Now lock the lid and select High Pressure, and put the timer for 7 minutes, (Add 2 or 3 minutes if you want to make a shredded Chicken sandwich).
- Once the timer finishes, release the pressure of the Instant Pot naturally and perform a quick release after 7 minutes.
- Use an instant-read thermometer to verify that each chicken breast goes to least 165 ° F in the thickest part of the breast. ONce is done put the pieces on a plate. In case that some chicken breast is not completely done, put it for another 2 or 3 minutes on high pressure and do a quick release after.
How to Cook Frozen Chicken Breasts on your Pressure cooker or Instant Pot
If you’re not going to dice the poultry to make use of in a dish or finish the hen on the grill, after that you’ll require to choose if you want sliceable poultry or tender, fall-apart shreddable poultry. Sliced breasts require a much shorter chef time than shredded busts.
What is the Perfect Time to Cook the Chicken Breast?
One of the most important parts of cooking Frozen Chicken breast is understanding when is the right time to cook it and for how long?
The time will vary based on the size and thickness of the Chicken Breast, as well as will change depending on how you want the Chicken once is done ( sliced or shredded). Before buying the chicken breast a good rule of thumb is to buy chicken breasts that are similar in size and thickness.
To determine a cook time by thickness, for sliceable chicken, cook it for 5 to 6 mins/per inch on the thickest part of the breast. (Keep in mind, if several breasts are frozen together, you need to prepare them like one really thick piece of meat. It’s best if you make sure to divide your chicken breasts prior to starting the recipe.
To determine a cook time by weight, you will need to use a food scale to establish the number of ounces that each breast has. For sliceable chicken, you can add 1 minute of cook time for each ounce of chicken. If you’re cooking several breasts, make use of the average weight.
For shredded chicken breasts, an excellent rule of thumb is to include 3 to 4 mins to the cooking time to get the best-shredded chicken breasts.
Trivet or Right Inside the Pot?
This question is more personal than what you can think. Some folks love to get their chicken with a more steam taste and prefer to use the trivet to cook the chicken.
Then you have some other people that prefer to have all the liquids mixing together with the chicken to get that extra flavor. We normally use the Trivet but there’s no right or wrong in this matter.
To prepare on a Trivet, place 1 mug of water or cooking fluid in the bottom of the pressure food preparation pot, then place a trivet in the bottom. Thoroughly lay the hen busts on a trivet. If you’re cooking multiple breasts, you can stack them crosswise on top of each other or make use of a second trivet to additional separate your meat– once again, select jobs best for you.
To prepare Right in the Pot, put 1 cup of cooking fluid (water, broth, juice) in the bottom of the pressure cooking pot. Now place the chicken breasts in the cooking pot straight in the fluid.
Natural o Quick Release?
While most recipe indicates that the best option is to perform a natural release for any type of meats. We on the other hand do a little bit of both. Pressure releasing naturally for 5 minutes and then finishing it up with a quick release to take out all of the extra pressure and vapors from the pot.
You need to have in mind this and more when cooking chicken since it cooks so quickly that can easily get overcooked with a long pressure release. Nevertheless, we believe that there’s no right or wrong way to pressure cook chicken, this is just the way we do it.
If you choose an all-natural pressure release with your chicken, that’s fine– just reduce the High-Pressure cook time by a couple of minutes until you find the right spot.
Pro Tip: Check the Temperature
Its extremely important to have a feel n how the chicken is doing. The more the merrier.
You need to adopt aj habit evry time that you cook frozen chicken of having a check from time to time on the chocken temperature during your cooking under pressure.
This is key mostly when using frozen chicken, you dont need to check the chicken often if it’s a fresh piece but when you have a frozen chicken you need to check the temperature since the frozen meat (any meat) tends to not cook evenly.
The chicken needs to reach a temperature needs to be 165 ° F at the thickest part of the meat. If your meat hasn’t reached your desired temperature, secure the lid in place, and cook at High Pressure for a few minutes extra.