Make better-tasting meals in a fraction of the time with an electric pressure cooker! I’m frequently asked how to pressure cook frozen chicken breasts. Required fields are marked *. Here are my go-to methods for getting tender, moist chicken cooked from frozen chicken breasts. Pressure Cooker Cilantro Lime Chicken Salad, Pressure Cooker Chicken Bacon Penne Pasta in a Garlic Cream Sauce, Easy Instant Pot / Pressure Cooker Chinese Lemon Chicken, Pressure Cooker / Instant Pot Honey Sesame Chicken, Hearty Butternut Squash Soup with Chicken and Orzo, Quick Pressure Cooker White Chicken Chili, Getting Started: How to Use an Instant Pot or Electric Pressure Cooker, https://www.pressurecookingtoday.com/best-pressure-cooker-instant-pot-chicken-recipes/, 4 frozen chicken breasts (7-ounces each, about 1½-inch thick), separated, Optional seasonings (e.g., salt, pepper, lemon pepper, garlic powder, onion powder). I don’t recommend just cooking chicken breasts in the pressure cooker. Use what method works best for you! Rinse and then wash with soap and water. Unsubscribe at anytime. All Rights Reserved. I buy the packs of organic chicken breasts at Costco and keep them in the freezer. A couple of things you can do – use a cleaner like Bar Keepers Friend, or often if I have a stuck on mess, I’ll pressure cook the empty pot with just water for a few minutes and that makes it easier to clean. The recipe in my cookbook uses a 3 lb chuck roast cooked for 75 minutes – add 5 minutes per lb. Thanks for the tip. (Remember, if multiple breasts are frozen together, those breasts will cook like one very thick piece of meat. Pingback: Getting Started: How to Use an Instant Pot or Electric Pressure Cooker. Some people prefer to cook their chicken on a trivet so that it steams. Hi Joanna – you should cook the roast first and then add the veggies and cook for use three minutes. In my cookbook, The Electric Pressure Cooker Cookbook, I give lots of tips about pressure cooking meats from frozen. I always have that pack of frozen Costco chicken breasts in my freezer, and always forget to thaw. I will definitely be trying this out!! If your meat hasn’t reached your desired temperature, lock the lid in place and cook at High Pressure for a few minutes more. so very hard to get clean!!! Nutrition information is calculated by Nutritionix and may not always be accurate. So bring your pressure cooker to pressure the way you normally would and then reduce to the heat to maintain pressure and start a timer. Select High Pressure and 7 minutes cook time. Sliced breasts need a shorter cook time than shredded breasts. So much helpful info. https://amzn.to/2RkQAlw. Chicken cooks so quickly that I’ve found it can easily become overcooked with a longer pressure release. How to Pressure Cook Frozen Chicken Breasts. At Pressure Cooking Today, we post quick, easy, and delicious recipes that your family will ask you to make again and again! Such a great recipe to have on hand. The temperature was at the right degree to be done. Thanks so much Marci – Jenn has been bugging me for a long time to get this post done , I’m so glad you did a post on this Barbara…off to pin for when I need it-and I’m sure I will! Add 1 cup desired cooking liquid to the pressure cooking pot and any desired seasonings. I love the dicing trick. what good is this if I have an old pressure cooker NOT an instant pot? We cook frozen chicken, breast and thighs, and it comes out just fine. This cook time will vary based on the size and thickness of the breasts, as well as whether you plan to slice or shred the finished chicken. I have been using the microwave for thawing them, but it can be messy and also leave them rubbery (they partially cook while thawing). Can I cook a frozen roast with potatoes and other veggies? One of the most important parts of cooking from frozen is determining the right cook time. Hi Nan – do you have a non-stick pot or a stainless steel pot? Instant Pot recipes will work in your stovetop pressure cooker as well. Remove the cooked-through chicken breasts to a platter; if any chicken breasts have not reached that point, return the lid and cook at High Pressure for another minute or two, then finish with a quick pressure release. Thank you soooo much for this! Others prefer to cook their chicken in a liquid to flavor the chicken as it cooks. Be sure to separate your chicken breasts before attempting to cook from frozen.). For sliceable chicken, I’m a big fan of the Rich Lum method, which recommends adding 1 minute of cook time for each ounce of chicken. Your email address will not be published. My only problem is the Pot is Use an instant-read thermometer to verify each chicken breast is at least 165°F in the thickest part of the breast. The Electric Pressure Cooker Cookbook: 200 Fast and Foolproof Recipes, Mrs. Anderson's Baking and Cooling Rack, 6-Inches, GDEALER DT09 Waterproof Digital Instant Read Meat Thermometer with 4.6” Folding Probe Calibration Function for Cooking Food Candy, BBQ Grill, Smokers. Hi Shellby – sure, just arrange them so they’re not stacked on top of each other. Select High Pressure and 1 minute cook time. While many people recommend using a natural pressure release for meats, with chicken I prefer to allow the pressure to release naturally for just 5 minutes, then finish with a quick pressure release. Sign up to receive a weekly email with our latest recipes and occasional surprises. I’m so glad you gave it a try. That’s why I almost always have a big bag of frozen Costco chicken breasts in the freezer. What about the other frozen meats like roasts and stuff? www.bestpressurecooker.reviews/pressure-cooker-chicken-breast-recipes Remove the roast, add the veggies and cook for 3 minutes with a quick release. For shredded chicken breasts, a good rule of thumb is add 3 to 4 minutes to the cook time above for shreddable chicken breasts. Today I used the IP and it was so much easier; I also made your Hawaiian BBQ chicken and it was great. like glue!! Carefully place the frozen chicken breasts in bottom of the the pressure cooking pot, overlapping as … Place the chicken breasts in the cooking pot directly in the liquid, overlapping as little as possible. I’m sure many of you are like me and when dinner time rolls around, I find myself wondering what to cook for dinner. Very helpful. The time doesn’t start counting down on the Instant Pot until it’s reached pressure. I prefer not to cook large cuts of meat, like roasts, from frozen. We respect your privacy. Now check your email to confirm your subscription. To cook right in the pot, place 1 cup of cooking liquid (water, broth, juice) in the bottom of the pressure cooking pot. You can also use this method to thaw your chicken breasts and then coat the breasts with your favorite barbecue sauce and grill them on the barbecue. Any ideas? Thanks for sharing Tony! Sauteing after pressure cooking in a skillet is a great way to add flavor and remove the squishiness. Hi Jaime – for large cuts of frozen meat, add about 5 minutes per pound to the recipe you’re using. Frozen meat doesn’t brown well, doesn’t cook as evenly, and doesn’t absorb marinades. Chicken cooked from frozen is excellent in recipes that call for cooked chicken, to add protein to your salads, or just to freeze in ready-to-use portions. Use an instant-read thermometer to verify each chicken breast is at least 165°F in the thickest part of the breast after cooking. However, this doesn’t mean you have to scrap cooking and order takeout if you’ve forgotten to thaw your chicken in advance! , Your email address will not be published. Carefully lay the chicken breasts on a trivet. To cook on a trivet, place 1 cup water or cooking liquid in the bottom of the pressure cooking pot, then place a trivet in the bottom. I highly recommend getting in the habit of checking the temperature of pressure cooked foods. This is genius! However, I believe that there’s no right or wrong way to pressure cook. When I’m cooking meat like a roast and release the pressure remove the roast and add the veggies do I add water again? (Add 2 or 3 minutes if you want shreddable chicken.) There was an error submitting your subscription. I did 2 breasts this way and found them “squishy”. Can I defrost 6 chicken breasts? Click here to Pin How To Pressure Cook Frozen Chicken Breasts. Hi Sherry – there will be lots of juices/liquid in the pot from the roast, so there’s no need to add water, just cook the veggies in the juices in the pot. Use this technique with your favorite recipes that call for cooked chicken: Recipes from the Electric Pressure Cooker Cookbook that call for cooked or frozen chicken: If you’re in a hurry to get dinner on the table, here are some great recipes that call for frozen chicken breasts: Success! If you’re cooking multiple breasts, you can stack them crosswise on top of each other or use a second trivet to further separate your meat—again, choose works best for you. for a frozen roast – then a 15-minute natural release. Your cook time will be the same except for long cook items, then you’ll want to reduce the cook time by about 10%. So much easier and a much better result. That chicken sticks Thanks! That was an amazing post! I did a roundup https://www.pressurecookingtoday.com/best-pressure-cooker-instant-pot-chicken-recipes/ with tips and recipe links that will help people get started. If you’re cooking multiple breasts, use the average weight.