Instant Pot Frozen Chicken Breasts (No Thawing Needed)
For a fast, fuss-free meal in less than 30 minutes, this Instant Pot frozen chicken breasts recipe is perfect. This is my weeknight backup plan: frozen chicken breasts, a cup of broth, and the Instant Pot doing all the work.
Quick Recipe Facts
Prep: 5 min | Pressurize: 10 min | Pressure Cook: 8 min high pressure | Rest: 5 min
Hands-on Time: Les than 5 min
Serves: 4 now, plus meal prep options
Table of Contents
Cooking Method, At a Glance
Season. Add broth. Rack in. Chicken in. Pressure cook 8–10 minutes. Rest 5 minutes. Quick-release. Test temp 165°F. Add 2 minutes, if needed.
Key Takeaways
- Can cook from frozen.
- Most boneless breasts are done in 8 to 10 minutes on high pressure.
- Let the pot stand 5 minutes, then quick-release.
- The Instant Pot takes 10 minutes to pressurize.
Ingredients
- Frozen boneless, skinless chicken breasts (about 6–10 oz each)
- Low-sodium chicken broth
- Bay leaf – subtle flavor that adds depth and complexity
Substitutions
- Bone-in skin-on chicken breast
- Regular chicken broth. Reduce kosher salt.
Variations
- Italian pantry: Italian seasoning, finish with buttered garlic noodles
- Lemon-herb: Rosemary, thyme, lemon pepper; squeeze of lemon at the end
- Cajun: Cajun blend; serve with red beans and rice
- Mediterranean prep: Oregano and lemon; add to a salad with tomatoes, cukes, olives, feta
How to Cook Frozen Chicken Breasts in the Instant Pot
- Season frozen breasts with salt and pepper.
- Pour broth into the pot; add bay leaf if using.
- Put the steamer rack in the inner pot. Arrange chicken in one layer on the rack.
- Cook on high pressure 8 to 10 minutes. See the breast size and temp chart.
- When time is up, let the pot stand 5 minutes, then quick-release the pressure.
- Check the thickest area with an instant-read-thermometer. 165°F is the target temp. If below, pressure cook 2 minutes more.
- Slice, shred, or cube. Save the juices for rice, pasta, or soup.
Breast Size and Cooking Times
| Cut/Size | High Pressure | Notes |
| Small (6 oz) | 8 min + 5 before pressure release | Thin or smaller fillets |
| Medium (8 oz) | 8 min + 5 before pressure release | Typical size |
| Large (10 oz) | 10 min + 5 before pressure release | Thick cuts |
| Bone-in, skin-on | Add 4 to 5 min to boneless times | Bone-in takes longer for any cut |
| Frozen tenders | 5 to 6 min | Great for salads or wraps |
Make-Ahead and Storing
Storage information was sourced from the USDA Food Safety and Inspection Service.
- Raw frozen breasts: up to 9 months, airtight
- Raw fresh breasts: cook or freeze within 2 days of purchasing
- Cooked chicken: 4 days in the refrigerator, or up to 4 months in the freezer
- Prep ahead: Shred, cube or slice while warm. Mark airtight packaging with size and date
Cook’s Notes
- Expect about 25% shrink after cooking; handy for planning portions.
- Don’t rinse raw chicken; it spreads bacteria.
- Pry apart any stuck-together frozen breasts before cooking, if possible
- Pressurizing adds roughly 10 minutes to the total time
- An instant-read thermometer ends guesswork.
FAQs
Do I need more liquid if I cook more pieces?
No. One cup is enough for the Instant Pot. Check manufacturer’s instructions for other brands.
Can I stack the breasts?
No. A tiny overlap is fine; thick stacks cook unevenly
How long to pressure cook chicken breast per pound?
Cooking time is still 8 minutes total. The combined weight or the breasts does not change cooking time. Just make sure the breasts don’t overlap.
What if I only have bone-in?
You can still follow the recipe, but add 4–5 minutes cooking time.
More Easy Instant Pot Recipes
Mouthwatering Instant Pot BBQ Chicken
Instant Pot Pork Roast With a Classic Seasoning Rub
Tender Meaty Instant Pot Baby Back Ribs
Melt-In-Your-Mouth Instant Pot Pot Roast
You can find more easy recipes like this in my 5 Ingredient Instant Pot Recipes cookbook, which was authorized by Instant Pot!
Meet the Author
Hi, I’m Marilyn a Madison, WI based best-selling cookbook author who has 3 Instant Pot cookbooks in print. You will also find my recipes featured on the official Instant Pot website. Every recipe here is cooked, timed, and tasted in a real kitchen—because “works in theory” doesn’t feed anyone.
Instant Pot Frozen Chicken Breasts Recipe
Equipment
- Instant Pot
Ingredients
- 3 boneless, skinless chicken breasts about 6 ounces each
- Kosher salt and freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1 bay leaf optional
Instructions
- Season chicken breasts all over with salt and pepper.
- Pour broth into the Instant Pot. Add the bay leaf, if using. Place steam rack in the pot. Arrange chicken breasts on the rack.
- Close and lock the lid and turn the steam release handle to sealing. Set your Instant Pot to pressure cook on High for 8 minutes.
- When the cooking time is done, press Cancel and let stand 5 minutes. Turn the steam release handle to venting. When the float valve drops down, remove the lid. An instant-read thermometer inserted into the thickest part of the breast, should register 165°F. If more cooking time is needed, continue pressure cooking on high for 2 minutes.
- Transfer chicken breasts to a cutting board, tent with foil and let rest 5 minutes or until ready to carve or to shred.
- Serve or refrigerate up to 3 days or freeze up to 6 months.
Cooks Tips
Nutrition
If you like this Instant Pot Frozen Chicken Breasts recipe, please let me know in the comments below and rate the recipe! I always love to hear from you!
