by Olena

Instant Pot Frozen Chicken (Video)

by Olena

Instant Pot Frozen Chicken on a platter garnished with dill

Frozen Whole Chicken in Instant Pot

Instant Pot frozen chicken is juicy and flavorful rotisserie style whole chicken you can make at home with 5 mins prep time. Imagine putting whole frozen chicken in Instant Pot and having tasty chicken in under an hour. Even chicken breast is juicy. Minus the sodium from store bought kind. Not to mention it is easy to make organic.

I think being able to cook meat from frozen is one of many best features of Instant Pot. My freezer is always stocked with 2-4 organic whole chickens from Costco. Because it is the cheapest cut of chicken and when I’m out of dinner ideas, I make my Instant Pot chicken noodle soup or this Instant Pot rotisserie chicken.

Instant Pot Rotisserie Chicken Ingredients

  • Frozen whole chicken about 4 lbs
  • Avocado or olive oil
  • Smoked paprika
  • Garlic powder
  • Dried oregano
  • Salt and pepper

Frozen Chicken in pressure cooker on a trivet

If Your Chicken Has Giblets…

You can cook frozen whole chicken with ties and giblets inside. Most giblets are in paper bags anyways. Just remove giblets after cooking. If you buy fresh whole chickens, just remove giblets before freezing. Easy-peasy.

Why Do You Rinse Chicken?

I rinse frozen chicken so oil and then spices will stick to it. Otherwise, good luck “burning” your fingers on a layer of frost and losing all spices.

If you carefully rinse raw meat in the sink, then wash your hands with soap and wash sink with dish soap and cloth, it is safe. It is absolutely OK. There is a lot of misinformation on the web right now aka fake news. Everyone with a phone is “a professor”.

How Long to Cook Frozen Chicken in Pressure Cooker?

Altitude (elevation) and size of chicken breasts on the whole chicken can yield different results. I’m serious.:) All those hormones produce larger breasted birds where as organic or local farmer ones are more skinny.

I live at a sea level with elevation zero feet and I also buy organic chickens. For other situations, here is a table to go by and you should be golden. Your chicken should be golden.:)

  • Sea level and 4 lbs organic chicken – 35 minutes. Again, that’s me.
  • Sea level and 4 lbs conventional chicken – 50 minutes.
  • For everyone else, check altitude where you live and add 5% for each 1,000 feet to above mentioned cooking time based on your chicken type.
  • Ot if you just want to be “safe”, cook frozen chicken for 60 minutes will solve all issues. The worst that will happen, it will fall off the bone.

Natural or Quick Release?

Use only Natural Release.

Please do not vent pressure by turning valve to Venting and come back and tell me your chicken was raw.:) Your Instant Pot needs to bring down pressure inside on its own. This will allow chicken to finish cooking while juices in the meat settle. It is like letting steak to rest – same idea.

Do not do Quick Release (turning sealing valve to Venting position). Just in case.:)

What to Serve Whole Chicken With?

Do Not Throw Away Golden Liquid at the Bottom

Make soup!

Keep that flavorful broth at the bottom of the pot, throw back the bones and add desired amount of water. Pressure cook on High for 1-2 hours.

Then add frozen vegetables (mixed, corn, peas, broccoli etc.) and “sprinkle” pasta (to prevent sticking). Close the lid, don’t press anything and let soup “cook” for 5 minutes or so.

Season to taste with spices and fresh herbs. Do it at your pace throughout the day.

Broth from cooking frozen chicken in pressure cooker

More Instant Pot Frozen Chicken Recipes

Watch Olena Make Frozen Chicken in Instant Pot

And don’t forget to subscribe to my YouTube Channel for weekly cooking videos!

Print

Instant Pot Frozen Chicken

4.8 from 4 reviews

Make rotisserie style whole frozen chicken in pressure cooker with 5 mins prep. It comes out super juicy!

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: North American
Scale

Ingredients

  • 44.5 lbs whole frozen chicken
  • 1 1/2 tsp salt
  • Ground black pepper, to taste
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • Avocado oil
  • 1 cup water

Instructions

  1. Rinse frozen whole chicken with cold water and pat dry with paper towels. Drizzle with a bit of oil and using your hands rub it all over chicken. This step will ensure proper “sticking” of spices to frozen chicken.
  2. Place chicken in Instant Pot breasts side down. Sprinkle half of each spice evenly on one side of chicken in the following order: salt, pepper, garlic powder, smoked paprika and oregano. Holding onto the wings, carefully flip the chicken (we don’t want to disturb the spices) and season the other half with remaining spices (might seem like a lot but trust me). Holding onto the sides transfer chicken onto a large plate.
  3. Inside the Instant Pot, add water, then place the steam rack with handles and chicken breast side up on top of it (holding onto the sides, you know the drill by now). Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 35 + minutes depending on your altitude (please see notes). Display will say ON, Instant Pot will take about 15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
  4. After 35 minutes your chicken is ready, Instant Pot will beep, display will say OFF and now it needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. It is called Natural Release and DO NOT do Quick Release (turning sealing valve to Venting position). It should take about 15-20 minutes.
  5. Open the lid and you will have the juiciest and most flavourful chicken ever. Serve however you like, shred for meal rep, freeze for later, save bones for bone broth. Oh, and that flavourful broth at the bottom makes amazing soup the next day (don’t throw away!). So many options it’s crazy!

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in a fridge or on a counter.

Notes

Cooking Times:

  • Sea level and 4 lbs organic chicken – 35 minutes.
  • Sea level and 4 lbs conventional chicken – 50 minutes.
  • For everyone else, check altitude where you live and add 5% for each 1,000 feet to above mentioned cooking time based on your chicken type.
  • Or if you just want to be “safe”, cook frozen chicken for 60 minutes will solve all issues. The worst that will happen, it will fall off the bone.

 Did you make this recipe? Please give it a star rating in the comments.

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