Instant Pot Frozen Chicken is rotisserie style whole chicken cooked in your electric pressure cooker without thawing with 5 mins prep. It comes out super juicy!
If you have fresh chicken, check out this Instant Pot whole chicken recipe. Got chicken breasts? You can make frozen chicken breasts in Instant Pot, air fryer frozen chicken breast or fresh Instant Pot chicken breast.
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So, can you cook frozen chicken in Instant Pot? Absolutely! Out of all Instant Pot recipes on my blog, this IP chicken in electric pressure cooker recipe (not stovetop) from frozen is the most popular in our house!
It is my husband’s Alex favorite Instant Pot recipe to make because it is so darn easy! It is “embarrassing” how easy it is, actually!
Imagine putting whole frozen chicken in Instant Pot and having tasty chicken in an hour-ish. Even chicken breast comes out juicy, just like with Instant Pot turkey breast.
I think being able to cook meat from frozen is one of best features of Instant Pot! And it’s one of the best Instant Pot recipes for beginners to master.
Also be sure to check out this Instant Pot frozen ground beef. Life changing!
Why Use The Instant Pot for Frozen Whole Chicken?
- It’s easy: Instant Pot frozen chicken takes 5 mins prep. Not to mention it’s made with all staple ingredients.
- Much healthier than rotisserie: I don’t know about you but where I live organic rotisserie chicken is hard to come by or costs a lot. Also by using simple spices you skip on MSG and loads of sodium.
- It’s so darn convenient: My freezer is always stocked with 2-4 organic whole chickens from Costco. Rotisserie chicken guaranteed any time you feel like one.
- It’s delish: Roast chicken comes out juicy, flavorful and you can crisp up the skin, yes!
Because chicken is affordable and relatively healthy meat, we cook it a lot.
What You’ll Need
It’s so basic and simple, but you will be amazed at the mouthwatering taste and aromas of this chicken!
- Chicken: Frozen whole chicken, about 3 – 6 lbs or more, depending on the size of pressure cooker you have.
- Oil: Any mild tasting oil like olive oil, avocado oil or grapeseed oil.
- Smoked paprika: Gives lots of flavor and “roasted” look.
- Garlic powder: Dried powder will stick to frozen chicken better than fresh grated garlic.
- Dried oregano: Any dried herb like basil, crushed rosemary, or Italian seasoning blend can be substituted.
- Salt and pepper: To bring out flavors in all ingredients.
If your chicken has giblets: You can cook whole chicken frozen with giblets inside and remove after cooking. Most giblets are in a paper bag (I haven’t seen in plastic bag for a while). If you buy fresh whole chicken, you can remove giblets before freezing. If you find out after cooking giblets were in the plastic, it is best to discard the chicken. That’s why, I recommend to use familiar to you brand of chicken for this recipe.
How to Make Instant Pot Frozen Chicken
Once your chicken is prepped, just let the magic of the Instant Pot do the rest!
Rinse chicken: Place whole chicken in a sink, rinse with cold water and pat dry with paper towel. Keep the twine on the legs to prevent chicken from falling apart. It will be hard to remove anyways.
You need to rinse chicken so oil and spices stick to it.
Rub with oil: Place on a plate or right inside Instant Pot and rub evenly with oil. Your fingers will get cold quickly, washing with warm soapy water immediately helps.
Sprinkle with spices: Place chicken breast side down and sprinkle with spices in the following order – salt, pepper, garlic powder, smoked paprika and oregano. It helps more ground spices stick first.
Transfer onto a plate.
Add chicken to IP: Add trivet and 1 cup cold water to your IP. Place the bird breasts side up, close the lid and set valve to Sealing.
Cook: Cook on High pressure as per cooking times chart below – it depends on the size of your chicken.
Leave Keep Warm on before cooking: By default, every Instant Pot has Keep Warm function on at all times unless you press Cancel before selecting cook time. It is indicated by L0:00 display. What it means is that, for example in the photo below, my chicken has finished cooking 56 minutes ago. It is super helpful info since we do not sit and watch IP cooking and Natural release is a must with frozen chicken!
Let pressure release naturally: Super important – allow the pressure to come down on its own until the pin drops because chicken keeps cooking with residual heat. Learn more on why and how to natural release Instant Pot.
How Long to Cook Frozen Chicken in an Instant Pot?
Cooking frozen chicken time varies based on the size of your chicken AND Instant Pot.
Why? Because larger size Instant Pot has larger volume (area) for more pressure to build up. Thus, it takes longer to bring pressure down. Therefore, 8 quart pressure cooker keeps cooking chicken while bringing down pressure for 40 minutes vs. 6 quart that takes only 15 minutes.
For 6 quart Instant Pot:
- 3 lbs whole chicken – 50 minutes.
- 4 lbs whole chicken – 60 minutes.
- 5 lbs whole chicken – 70 minutes.
For 8 quart Instant Pot:
- 4 lbs whole chicken – 40 minutes.
- 5 lbs whole chicken – 50 minutes.
- 6 lbs whole chicken – 60 minutes.
For 3 quart Instant Pot: Honest disclosure is that I do not have this IP size. However, in comments below I gave reader Miranda a suggestion to cook the whole bird for 17 minutes per pound with Natural Release and she said it came out perfect!
For 10 quart Instant Pot: I never used one but logically since its capacity is even bigger than 8 quart, I would reduce cook time by 10 mins less for each size of chicken that is listed for 8 quart. Just like the difference between 6 and 8 quart.
FAQs
No but without the trivet the skin on the chicken will be a bit soft. But you can cook frozen whole chicken Instant Pot without a rack.
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 pressure down on its own during which time meat keeps cooking with residual heat. It is like letting sirloin tip roast rest.
Do not follow the Quick Release, turning Sealing valve to Venting position if pressure pin is still up.
Yes. Fresh whole chicken requires twice less cook time than frozen. If your chicken is thawed, then use this Instant Pot whole chicken recipe.
Carefully transfer cooked chicken onto baking sheet and broil for a few minutes to crisp up the skin. If you have an air fryer lid, just pop it on top – even easier!!!
What To Do With Chicken Broth
Make soup or try in borscht recipe! Refrigerate chicken broth at the bottom of the pot until ready to cook, save bones and do it at your pace throughout the day.
This is basically how I cook Instant Pot chicken noodle soup. Keep flavorful broth at the bottom of the pot, throw back bones and leftover chicken meat then add desired amount of water.
Pressure cook on High for 1-2 hours. Add frozen vegetables and pasta, close lid and let soup ‘cook’ another 5-10 minutes. Season to taste.
Serving Suggestions
- Mashed potatoes: Serve however you would serve a rotisserie chicken with healthy mashed potatoes or cauliflower mashed potatoes.
- Salad: This time I served chicken with southwest quinoa salad. Instant Pot potato salad would be great too!
- Bread: We also like to buy a whole grain baguette for a side. Quick, healthy and easy.
How to Store
For meal prep transform chicken into Instant Pot shredded chicken and use throughout the week. Make healthy chicken salad or chicken tostadas. Perfect for busy weeknights!
To store refrigerate in an airtight container for up to 5 days.
To freeze your whole chicken 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. Freeze bones from a few whole chickens to make Instant Pot chicken broth.
More Instant Pot Chicken Recipes
- Instant Pot chicken and potatoes
- Instant Pot chicken and rice
- Instant Pot butter chicken
- Instant Pot chicken alfredo
- Instant Pot chicken tacos
Looking for more dinner ideas? Check out my most popular collection of 45 healthy Instant Pot recipes.
Instant Pot Whole Frozen Chicken
Equipment
Ingredients
- 4 – 4.5 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 dried
- Any mild oil
- 1 cup cold water
Instructions
- Rinse frozen whole chicken with cold water and pat dry with paper towel. 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.
- Place frozen 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.
- 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.
- To the Instant Pot, add water and trivet (steam rack with handles is more convenient if you have one). Place whole chicken inside IP breasts side up, close the lid, set pressure vent to Sealing and press Pressure Cook on High Pressure or Manual (this IP cooks only on High):
For 6 quart Instant Pot:
- 3 lbs whole chicken – 50 minutes.
- 4 lbs whole chicken – 60 minutes.
- 5 lbs whole chicken – 70 minutes.
For 8 quart Instant Pot:
- 4 lbs whole chicken – 40 minutes.
- 5 lbs whole chicken – 50 minutes.
- 6 lbs whole chicken – 60 minutes.
- 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.
- After your chicken is ready, Instant Pot will beep, display will say OFF and now it needs to bring pressure down on its own before you can open it, which will be indicated by a dropped down float valve. It is called Natural Release. 8 quart will take about 40 minutes and 6 quart – 15-20 minutes. Do not do Quick Release (turning sealing valve to Venting position). Wait for a pin to drop down on its own.
- Open the lid and you will have the juiciest and most flavorful chicken ever. Serve however you like, shred for meal rep, freeze for later, save bones for bone broth. Oh, and that flavorful broth at the bottom makes amazing soup the next day (don’t throw away!). So many options, it’s crazy!
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze for up to 3 months. Thaw in a fridge or on a counter.
- If your chicken has giblets: If giblets are in paper bag you can with them inside and remove after cooking. Or remove giblets before freezing.
- Fresh whole chicken: It requires twice less cook time than frozen. Use this Instant Pot whole chicken recipe.
- 3 quart IP: Cook the whole bird for 17 minutes/lb with Natural Release.
- 10 quart IP: Reduce cook time by 10 mins less for each size of chicken that is listed for 8 quart.
I’ve made IP roast chicken several times and was never very satisfied with the results. This was the first time making this recipe and first time using a frozen chicken. It turned out wonderfully and so delicious. The spice blend is perfect. I cooked a 4.9 pound bird for 75 minutes with the 20 minute NR. I’ll definitely be making this again.
I’m so glad you enjoyed it! Thank you for the wonderful review!
I have been using this recipe for years and it is consistently awesome. Having delicious, perfect shredded chicken around is a great base for so many recipes. Plus, you can throw all the bones right back in the IP with some onions and garlic to make great bone broth.
Glad you enjoy this recipe so much!
Great! I also added 4 foil wrapped potatoes to the pot. I make potatoes like this a lot cos they’re great! Thanks for the pot tips, too! Still can’t believe this works!
So happy to hear you enjoyed the recipe!
You make my own rotisserie seasoning mix in bulk and used that yesterday when I made my chicken. I had taken the chicken out of the freezer 36 hours before but it was still frozen! I had planned to use my instant pot with the air fryer lid, but used pressure instead. It was juicy and delicious and perfectly done in 70 minutes. The bird was just a bit under 5#. My grandsons (15 & 17) come for lunch on school days and ha no complaints about their meal 😂