by Olena

Instant Pot Frozen Chicken (Video)

by Olena

4.9 from 91 reviews

Instant Pot Frozen Chicken or make rotisserie style whole chicken in pressure cooker with 5 mins prep. It comes out super juicy! Instant Pot chicken and potatoes and Instant Pot butter chicken is another dinner you can make with frozen chicken.

If you have fresh chicken, check out this Instant Pot whole chicken recipe then. Enjoy! 🙂

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 an hour-ish. Even chicken breast is juicy. 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 frozen chicken served with quinoa salad

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 whole chicken, spices, oil

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?

If you are new to pressure cooking, check out my Instant Pot guide. It explains what happens, why and how to avoid failures.

If you don’t have an Instant Pot yet but are thinking about buying one, I explain which Instant Pot to buy in my humble opinion.

Cooking 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:

  • 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.

Looking for more dinner ideas? Check out my most popular collection of 30 healthy Instant Pot recipes.

Frozen Chicken in pressure cooker on a trivet

Can I Cook Fresh Chicken?

Yes. Fresh whole chicken requires twice less cook time than frozen. If your chicken is thawed, then use this Instant Pot whole chicken recipe.

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.:)

instant pot frozen chicken served with quinoa salad

How to Serve and Store Whole Chicken

Do Not Throw Away Golden Liquid at the Bottom

Make soup!

  • Combine broth, bones and water: 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.

More Instant Pot Frozen Chicken Recipes

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? Make sure to subscribe and hit the Bell icon not to miss new videos.


Instant Pot Frozen Chicken {IP Chicken}

4.9 from 91 reviews

Instant Pot Frozen Chicken or make rotisserie style whole chicken in pressure cooker with 5 mins prep. It comes out super juicy!

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


  • 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


  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:
  4. For 6 quart Instant Pot:
    • 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

  5. After 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.
  6. 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.


Cooking 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.

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

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

275 comments on “Instant Pot Frozen Chicken (Video)

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  1. Love this recipe! Came out perfect. Do you have a recipe for the left over broth into bone broth? I’d love to try that also!

    1. Hi Mollie!
      In the first step of the recipe instructions it says:
      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.
      Hope that helps.

  2. Hi I have made this a dozen times and love it. Turns out perfect. Thank you. I am making it tonight to use in baked tacos.

  3. Hi Olena,

    I planned to make this tonight but I don’t know how to get the shrink wrap off of the chicken. I couldn’t find anything from professor google either! Please help.

    1. Um, what is a shrink wrap? 🙂 Is it the one that vacuum sealed around chicken? If so, place chicken in warm water for 10-15 mins then you should be able to cut and remove the wrap.

  4. Thank you for the guidance on cooking a frozen chicken. I followed your instructions for a 5.5 lb chicken and it turned out perfect. I have a wonderful broth now for soup. Thanks so much! I’m new to IP.

  5. This saved me when I realized at 3 in the afternoon that I didn’t have any meat for dinner and only had frozen whole chicken.

    I love my Instant Pot, but I had no idea I could cook a whole frozen chicken, not only in a short amount of time, but it was actually tender and juicy. I SO thought it was going to be rubbery and weird, but it totally delivered. I didn’t care for the skin, but there is really not much you can do about that in any slow cooker/pressure cooker.

    Thanks so much!

  6. I cooked my frozen chicken just like you instructed and it turned out beautifully! It was so easy and effortless to do. Next it goes in a chicken and quinoa soup. Thanks so much for sharing.

  7. Simply A*M*A*Z*I*N*G thank you so much.
    I just bought my instaPot a couple weeks ago and have been too intimidated to do more than inbox it and wash the pieces.
    This is the first time I plugged it in besides doing the pressure test.
    This is the best chicken I have ever had in my life.
    Again THANK YOU so much 🙂
    I will be going through your entire sight.
    Question, is it okay to send the link to your recipes out so others can find you? I belong to a couple groups where we share our favorite recipes.
    I don’t ever copy a recipe to share. I like linking the page to make sure the person that did so much hard work gets the credit and more followers.

    1. Hi Mark! Thank you so much for your wonderful review. I am so pleased that you are using my recipes for Instant Pot cooking. Of course, you can share the link to my recipes. Many thanks 🙂

  8. The side dish with this chicken looks delicious! Is a place to find the recipe?
    I’ve made this before & it was delicious & moist! Thanks, Pattie 0

  9. Hi there! I plan to try this tonight, but had a question. I’ll be using a frozen whole chicken – can I put fresh veggies in the bottom at the same time? Thank you!

    1. Hi Nikki. No, because they will disintegrate. You can do so after and press 2 minutes and then release pressure right away. With or without chicken in there.

  10. YOU R SO RIGHT! This is the first recipe in my first instant pot. It came out crazy good and juicy. I’m saving the broth and excetera for my next cooking session. Thanks for a truly good and easy recipe!

  11. Thank you so much for all the tips with this recipe. Even though I’ve been cooking for many years, I’m fairly new to instant pots. I NEVER wash my chicken but it makes so much sense to make the seasoning stick that l WILL be washing this one. Great tip. Looking forward to dinner. Now l just have to decide which one of your great sounding sides I’ll make. Will be portioning up the leftovers and freezing the cooking juices for future soup too.

    1. Awe, you are so welcome, Niki! So happy to hear you are enjoying my recipes! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great week!

  12. Definitely 5 stars! I have a 6 quart Instant Pot. I used a 5.65 pound frozen solid whole chicken which was a tight fit. I set it on high for 70 minutes and actually left it for 3 hours because I was busy doing other things. The chicken was excellent! Fall off the fork tender and just the right amount of juicy. I love my Pioneer Woman Instant Pot! Thank you so much for this awesome recipe!

  13. Made this last night using the recommended times, and the chicken was still half raw. Had to finish it off in the conventional oven. It still did not taste right though… 🙁
    All 5 meals I have been cooked in the IP have been under-cooked, even though I followed the recipe and cooking time, exactly. Very disappointed with the IP.

    1. I wonder if you live at high altitude and need to add extra cooking time. For every 1,000 feet above 2,000-foot elevation, increase cooking time by 5 percent.

    1. Technically it will work. Not sure how much beer flavour will penetrate the meat since it’s not touching it. Please report back. 🙂

  14. This worked great! I just finished cooking a 5.5 lb frozen chicken, it smells and tastes delicious. It is melt in your mouth tender! Now, I’m trying to decide if I’m going to make some dressing with it or make chicken and noodles! Thanks for this recipe!

  15. We made this today! 5lb FROZEN SOLID!!! Seasoned and cooked PERFECTLY!!! Thank you!! Winner Winner Chicken Dinner!!

  16. I love this recipe! I use it all the time. I made shredded chicken for meal prep (salads, enchiladas, quesadillas, rice bowls) and use the broth recommendations for soups (pozole is my favorite so far). Super useful, easy, low waste. Thank you!

  17. I followed the recipe to a tee, but my chicken came out undercooked. I just popped it in the oven for a bit until it came up to temp and it was great to shredding. I think it didn’t turn out because I’m at sea level in Florida. I’d try it again maybe with a smaller bird, I went for a whole 6 lb chicken in my 8 qt instant pot.

    1. We are at sea level on Vancouver island so I don’t think it’s that…I would add 15 mins cook time and see how that goes. Also make sure to calculate time for 8 quart.

    2. I had the same undercooked experience, also with a 6 lb chicken in an 8 quart pot. I’ve done the “from fresh” version of this recipe a number of times with no problems at all, so I think maybe the 8 quart timings for frozen are off a bit. Next time I do it from frozen I’ll definitely try adding 15 minutes to the cook time!

  18. Hi,
    I am making the rotisserie chicken recipe. I have a frozen full 5 pound chicken. My instant pot is 6 quarts. My question is this. Your guide says it needs to cook for 70 minutes. Does this mean I type in 70 minutes on the cooker? Or is the 70 minutes supposed to include the “natural release” time for the pressure to decrease? I do not know how long the natural release will take so I am not sure how long to type into the cooker.
    Thank you,

  19. Oh my heaven. It was so juicy and it fell apart 🙂 It was very tasty and very juicy <3 🙂

  20. Incredible….a whole frozen chicken ready to eat and it tasted absolutely delicious, all in just over 2 hours!
    It was too hot to barbecue so I cooked my meal in the instant pot. Potatoes and eggs for potato salad cooked at the same time (4 minutes) in the same pot, then the chicken…. Absolutely amazing. I LOVE my new instant pot and am thankful that I found your site. I am now simmering the bones along with the broth, some garlic, shallots, carrots and celery to make a stock for soup. It smells foodgasmic!!
    Enjoy your life on magical Vancouver Island, I lived there many years ago, my husband and I were lighthouse keepers at many different stations around the Island back in the 1990’s.

    1. So happy that you are loving your new instant pot. And yes, Vancouver Island is a magical place. What an amazing experience that you were able to see so much of it!

  21. I’m vegetarian but made this recipe several times for the carnivores in my house (teehee) and they love it. I love that there’s no thawing involved and it’s simple to make.

  22. I cooked a chicken in my instant pot yesterday, it was excellent, we enjoyed it very much and then today I made the chicken salad which we will have for lunch. It looks delicious. Thank you for all these lovely recipes, I printed a bunch of recipes for 2 days and am anxious to try them all.

    1. That’s so great! I love when you can cook something one day and use it for prep for other meals throughout the week. Enjoy the chicken salad!

  23. OMG this is by far The best chicken I’ve ever made! So juicy and easy ! Bonus it’s the first time I’ve used my instant pot for something other than rice and beans.

    Going to try making the soup with the leftover bones.
    Am I correct on assuming that I have to use the soup/broth button on my instant pot?

    Thank you so much for this amazing recipe.

    1. Awesome! You can use broth/soup button – sure. Those are generally presets and it is not super accurate cause all ingredients are different. I usually cook soups for 20-35 mins.

  24. I use this recipe every time. Every time it is juicy, flavorful and satisfying. I love Olena’s recipes!

    1. Awe, thank you! I made it last night – it’s my go-to when I am blank for dinner ideas. Cook some grain o na side, veggies from the fridge – voila.

  25. Hello! You may not have an answer:) but what if it’s partially thawed? (Been in the fridge 2 days from the deep freezer. Inside has some ice crystals.) I have it in now for 30 minutes after sautéing the outside for 8 min (?) Thank you!

  26. Loved this and it was sooo easy. Now I can forget those grocery store roasted chickens and I always have one in the freezer to cook.

  27. Seriously this was so easy and such moist chicken. I had to do a special diet for a test and needed Plain chicken and I could only use salt and pepper and zero olive oil or anything! And today I used leftover and it just was the best. Thanks for an easy recipe!

  28. Was delicious,I only had 4 litre pot and 1.25kg chicken and no trivet ,but I didn’t let that stop me cooked it for 1 hour in high pressure and slow release with out the trivet the skin on the chicken was a bit soft So I put it um the grill to crisp up for 10 mins turned out perfect .I’ve been using my pot for years ,I Would never have thought you could cook a frozen chicken .Thank you

  29. I’m going to try it in a few minutes, but I have one question.
    I have the granddaddy of them all, the 10 quart, I’ve been using the 8 quart recipe’s, is there any suggestions on how I can convert from 8 to 10?

    1. Wow, that is a granddaddy haha. I never used it 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. Just like the difference between 6 and 8 quart. And go from there for next time. 🙂

  30. Thank you for the recipe, just picked up my 8 quart Instant Pot yesterday. This was the first thing I cooked in it and both my daughter and I were skeptical at first, but it turned out amazing. cooked a 5 1/2 pound frozen chicken that we had gotten at the food bank beforehand and this was the best I have gotten a chicken to turn out in a long time. Set it for an hour and it was fall off the bone tender. Going to make soup with the broth tomorrow.

    1. Welcome to Instant Pot cooking Andrea! You are going to love it! Thanks for letting me know that the chicken recipe was a hit!

  31. First I want to say I love this recipe and will make it again! Now for my experience and question. I had a 5.75# frozen solid (from my upright freezer) chicken. I have an 8 quart InstaPot. I rinsed my chicken briefly and dried it with paper towels. Then I rubbed sunflower oil (my oil of choixe for everything) all over it and rubbed in the spice mix I made. Put chicken on rack in pot and set it to manual low for 58 minutes. It took 15 minutes to come to pressure. I did natural release which took 6 minutes. The thick breast area was only 135° and the thermometer didn’t slide in easily so I knew for sure that the meat wasn’t cooked enough. I put the lid back on and set it for 10 minutes. At that point it was at about 155° and the thermometer went in easier but not what I wanted to feel. I then put the pot on the lowest rack in my oven for about 10 minutes on broil (low then high then low again) to color and crisp the skin. There was no pink in the breast (all we’ve eaten so far). I did have to sprinkle salt on the meat for more flavor. I’m a fan of brining and cooking the chicken from frozen prevents getting that nicely seasoned meat. I’m curious if your times come from a kitchen refrigerator freezer or from a deep freeze? I don’t understand why my chicken took so much longer than your suggestion in the chart. I will tweak the time next time according to the size chicken I buy and what my experience was with this one (e.g., for even longer cooking if ~5.75#). I love being able to impulsively decide on the weekend that I’m going to cook a frozen chicken for supper. Thank you for your method and all the questions you’ve answered in the comments and all of the experimenting you’ve done.

    1. “Put chicken on rack in pot and set it to manual low for 58 minutes.” – Chicken has to be cooked on High pressure. I cook both from a deep freezer and fridge freezer chickens. Natural release in my 8 quart takes about 40 mins when I do nothing and wait for pin to drop on its own. I think these are the reasons and next time it should work.

  32. It says cook time is only 35 minutes but then further down it is 40-70 minutes. Do I set my cook time for 35 and that larger number is including the pressurizing and then slow release at the end or do I put a timer for the 60 mins (for a 4# chicken) and add nearly 30 minutes for the start and finishing? just confused where the 35 min cook time came from – afraid to over or undercook the chicken

    1. Please ignore the video cook time. It is what my chicken was at the time of video filming and just a guideline. Chickens vary. Go by step 4 your chicken weight and size of your Instant Pot and you should be fine. Enjoy!

  33. Very easy and flavorful! The spices were wonderful and the chicken was moist. I switched to my air fry lid after the natural release, and roasted the chicken for about 20 minutes to get crispy skin. Will definitely be making this again.

      1. Thanks! It turned out very nicely. Almost overcooked even though I was expecting a 40 minute wait time after I cooked it for natural release. By 29 minutes I went to check and it had already fully released. I did 45 minutes for 4.4lb frozen chicken

  34. This was absolutely fantastic, the meat was juicy, just fell off the bone. This is a keeper.

  35. Tried this last week. Turned out pretty good, but was just a bit overcooked. Was a 5# chicken, cooked 50 minutes in my 8 qt Instant Pot. Took 15 minutes to come to pressure, and approx 20 minutes to naturally release. Very tasty! Thinking of adjusting cook time to 45 minutes and see how that works.

  36. I have an 8 quart IP and a 6 pound frozen chicken. Should I use MORE seasoning? I’m seeing the seasoning for a four pound chicken. With it being bigger, should I double my seasoning? Or stick with what’s mentioned? Thank you so much for your input and help!! I’m a “newbie” lol

      1. Ok!! Great!! Thank you so much!! I am so excited for this!! Tonight is my first try attempting a whole frozen chicken!! Thank you for all of your help and wonderful recipes!!!

    1. 1 hour 45 mins. Never tried that size, it’s a turkey. 🙂 Make sure it even fits in there first and there is enough room around it to come to pressure.

  37. Best whole chicken I have ever made. Simple and delicious. Loved the detail of your video especially differentiating between 6 and 8 qt. IP’s for cooking time. Can’t wait for more.

    1. Fantastic! So happy to hear! Don’t be shy to leave comments and reviews on any of my other instant pot recipes that you tried.

  38. I’m nervous that my whole 4 pound frozen chicken won’t really truly be cooked in 65 min. Anyone have success? Thanks.

  39. Hello Olena! I was planning on doing the thawed whole chicken but when I pulled it out of the fridge it was still mostly frozen! I switched gears and adjusted for the mostly frozen bird. I still cannot believe how beautifully it came out! I assembled the pieces on a baking sheet and used some of the leftover bbq sauce from your IP Ribs recipe and put it under the broiler with asparagus, summer squash and orange bell pepper strips. It was so good we went back for seconds! Thank You!

  40. Can I substitute chicken stock for the water? A friend at work mentioned it and I did it with chicken breasts recently and my kids loved it. I didn’t know if it’s actually something I SHOULD be doing. Like if it affects cooking.

    1. Yes you can use stock. It doesn’t alter cooking process. I don’t see a point since chicken isn’t cooking in stock but rather on a trivet that’s why I use water.

  41. Well, thank you Olena! I am a real InstantPot woman now! I love your recipes and your bright and cheerful personality. And your cute husband. (Don’t worry, I’m 63, I can say that!)This is a favourite. I couldn’t believe you could cook a whole frozen chicken in an hour! Delicious!
    It’s so wonderful to see a wholesome family like yours and it makes me happy to cook nutritious REAL FOOD for my kids and grandkids.

    1. Yes. Make sure it fits in there first. And don’t walk away until it comes to pressure to make sure pressure pin goes up and countdown begins. I hope there will be enough room for pressure build up for your turkey haha. Just in case stay there to make sure.

  42. I just made this for dinner today. It’s a huge hit. I’ve never had an easier time making whole chicken before. I have the bones sitting inside the liquid in the pot in my refrigerator. Tomorrow, I’ll make stock out of it. Excellent suggestion, Olena.

    I just Liked your FB page and followed. Now that I’ve made two of your recipes with great success, I want to be on top of any new ones you come up with.

    1. So glad that you are enjoying my recipes and have joined my FB page. You can also sign up for my newsletter to get recipes right to your inbox!

  43. Great recipe! Made it last night and it was awesome. From frozen dinner in 90 minutes!! Woohoo.


    1. It depends on thickness of meat aka which parts you use. For legs I would do 20 mins. For everything else 15 should be good. If thighs are large and thick I would do 20 mins too.

  44. I made this tonight and honestly, I was a little unsure a rock solid frozen chicken would cook up correctly. But it was great!! Will do this again for sure! My hubby likes some heat so I think I’ll play around with some cayenne next time. Thanks for a super simple yummy recipe!!

  45. Just took my chicken out of the instant pot; was falling off the bones; delicious!
    I used a 6 qt crockpot/instant pot. Thanks for the great recipe!

  46. Is this a dumb question? I’ve looked through a lot of these comments and can’t find my answer. Seriously, it’s okay to cook my frozen chicken with the giblet bag still frozen inside? And then I just remove it upon completion? Just checking! Cuz if I don’t get an answer, I’m totally trying it haha. Bird is a 4.7 pounder.

  47. My frozen whole chicken was perfectly cooked, but I regretted using smoked paprika – just a personal preference. I might go with rosemary instead next time, or go in a more lemony direction. But tenderness, juiciness were on point.

    1. Hi Suzanne! Happy to hear the chicken was cooked perfectly. And yes, play around with what seasonings you like! Happy cooking!

  48. I was looking for information on how or time-wise to use my new Instant Pot , for pre-cooked, (roasted), Frozen Chicken…..I ended up experimenting, and using some of your info and by guess and by golly, my chicken turned out absolutely, wonderful…Love your site….I am always on the lookout for recipes I can’t live without….I already have a major collection….lol…

  49. I’ve made this recipe so many times now, and it comes out perfect every time. Juicy, tender and delicious. Olena, I love your blog and recipes, thank you for your hard work, passion and good humour! ❤️from Cape Town, South Africa.

  50. I did this the other night and am VERY pleased with the result. The chicken was wonderfully moist. And cooking from frozen saved so much time (and I think adds to the moisture). The key is, as you say, to set the right time depending in IP and chicken size, and to allow the natural release.

    It really makes dinner so easy when the main course us just tending yo itself, in its own self-contained little pot—no splatter, no mess, no tending required. 15 minutes of prep and then get lost and let it do its thing.

  51. Great taste.

    I cooked a 5.5# completely frozen bird.

    Due to its size, and the fact that it was solid frozen, it did go over the 2/3 fill line of a 6qt pot.

    I cooked it first for 60 w/natural release. Then I pulled it out (heck yeah for the silicone insert) and cut (and I say this loosely, it basically fell off when I touched the knife to it lol) a quarter off and it was done probably (approx) 3/4 way in but still pink in the middle.

    Loaded it right back up and cooked another 10 w/natural release and it was perfect.

  52. This was my first cook in the instant pot. The whole chicken inside frozen. Not sure what I did wrong. I followed each step and left it on warm for 30 minutes after the cook and the floating valve wAs down. Looked off from the picture. Went to look for the giblets and discovered the bird was not cooked. Only the surface.

    Will try again another day when whole chicken is on sale.

        1. OK, I cooked it in this model many times. Make sure your pressure is set to High because this model has Low as well. And press Pressure Cook for specified time and let it do its thing. Maybe add 5 mins to cook time just in case because of altitude. Wouldn’t hurt. Good luck!

    1. This also happened to me tonight! First (IP) timer here! Frozen inside but outside looked cooked. I have same model and followed instructions exactly. My only thing was my chicken was just under 5.5 lbs so i did 53 min …maybe i should have followed time of 60 min for 6 lb instead of what i did….??
      1 cup of water at bottom, should there have been more with bigger chicken?
      Also my red pressure thing came up after about 13 min but i did let it sit until about 16 (on warm).
      Just trying to think of reasons other than I’m the worse cook ever.

      1. Hi Dianna. Just to clarify a few things here “Also my red pressure thing came up after about 13 min but i did let it sit until about 16 (on warm)”. After red pin pops up, it takes another 5 mins for starter to start. Did you see it start with 53 mins? Then after full 53 mins you should let red pin drop on its own which takes another 30 mins or so depending on size of IP. What is your size? And what did you do after 16 mins? Released pressure? We can figure it out.:)

  53. This was truly a life saver on a random weeknight when I realized that I hadn’t thawed anything for dinner! Cooking an entire chicken from frozen is DEF the primary selling point for an Instant Pot, and this recipe is a Winner-Winner-Chicken-Dinner! If you’re currently on the fence about this appliance, please trust and believe that this recipe (and others like it for cooking from frozen) will make this appliance pay for itself in a short time! I wish that I had bought the IP a couple of years ago, and stumbled across your blog just as long ago. Thank you for all of your efforts with your recipes and videos, as they save so much of ours! Keep ’em coming!

    1. Awe, you are so welcome! So happy to hear you are enjoying my recipes and thanks for your wonderful detailed review. I agree 100%. I can’t even count how many times I cooked frozen meat in IP!

  54. So today for the 2020 super bowl I didn’t know what to make. I tried this recipe and first time using our instant pot we got 2 years ago for a present and I am pleased I tried it out. Thank you and yes I will be using your chicken noodle soup recipe with all the juice I got left over in our 6 quart pot.

  55. Desperate for a weekend meal with frozen everything, I came upon this recipe so I tried it believing I could at least use the cooked chicken for shredding and soups. I was surprised at the fact that my whole, frozen chicken cooked beautifully and was delicious and juicy. Bravo!

  56. I’ve made this intant pot frozen chicken a handful of times already! My favorite way to cook chicken. And it’s the juiciest chicken EVER
    And I’ve made soup with the bouillon every time!! Super duper tasty soup! Big hit for my husband!!Thank you ?

  57. Yummy! So many ideas on how to use leftovers. I put the juices/liquid in the freezer for chicken Noodle soup–another great recipe.

  58. This recipe worked great. I was a little unsure about a whole chicken in my instapot but it was soo good. And to top it off I put it in frozen. I love my instapot!

  59. Olena,

    Good Morning,

    I did your whole chicken in the instant pot 2 days ago. It turn out great!! Thank You. But I have a question, I know most people would know the answer to my question but I’m 71 and been alone for 20 years and cooking for myself. My question is, I have a lot of wonderful semi thick stock left. I sit it outside last night and the white fat solidified on top (temp last night was in the low teens) and I spooned it off this morning. What can I do with this wonderful tasting semi solid good tasting broth?

    Thank You


  60. As far as easiness it was a total Breeze as far as flavor not real sure yet cuz it’s not done but it is currently cooking! This is my fourth instant pot meal for the week. I have made pork chops and mushroom gravy I have made macaroni and cheese I have made turkey soup from Christmas I’m so far every single thing I have made has been delicious!

  61. Absolutely delicious, moist chicken, fall off the bone tender served with a microwave “baked” potato and steamed veggies… YUM

  62. Worked great. I did not use the spices since I was going to use the chicken for other dishes. Our 5 lb frozen chicken was cooked through and ready for dinner. Thanks for saving me time and money by not having to go to the grocery store.

    1. The colour is mostly from smoked paprika, it is not really browned. Have you used that spice? you can put it under a broiler for a bit as well – I think that is what I did. 🙂 I’m so glad you enjoyed it, Sally! Thank you for the wonderful review! 

  63. My mother, who has gotten very picky with her meals (abdominal lymphoma), loved this chicken. She asked for rosemary rather than garlic but I think it turned out rather well – especially considering I just got the instant pot this afternoon and I haven’t cooked much of anything in my 50+ years. Okay, one excellent vegetarian lasagna, a slow cooked pot roast, and a smattering of hot sandwiches of varying sorts. Thank you for this recipe and I look forward to more.

  64. Hi Olena. I’ve tried several of your recipes and have enjoyed every one. I’m planning on making the frozen chicken tomorrow. My chicken is probably more like 3-3 1/2 lbs. We bought it at Costco. Should I adjust the time in my 6 qt instant pot? Have you tried cooking it from being thawed?
    Thanks for making my instant pot an adventure in good and healthy meals.

    1. Hi Jane. I would cook your chicken for 45 minutes. If thawed, I would say same cooking time. I haven’t tried yet. With IP the only difference cooking fresh or frozen meat is it takes longer to come to pressure and maybe just a few mins extra.

  65. The chicken fell off of the bones and was delicious. I used it to make soup. Takes the guilt out of not planning ahead!

  66. So good! I made stock for soup as suggested. It came out great! Completely frozen, 5.5 pound chicken, and it was done in a total of 2 hours.

  67. I don’t have a full chicken…I have a 3.5 “chicken fryer breast” I don’t know…I’ve never bought one before…I’m at a total loss as to what to do now…can I use your recipe with this?

  68. Hi Olena, I love this recipe (like all your recipes) and it has become my go-to for delicious, meltingly tender & juicy chicken when I am pressed for time. So versatile, too! Thank you from Cape Town, South Africa ❤️

  69. I’m making soup – can I just add more water to it? Or should I cook it this way first, remove the chicken, return the bones and more veggies to the pot and THEN add more water for a stock?

        1. I know. I know. It will work however I personally do not like to cook with a tin foil because aluminum leaches harmful chemicals into food when heated. That’s why I didn’t wanna suggest that but it will work.:)

  70. Is it possible to add potatoes, onions and carrots to a 5lb 8qrt frozen chicken recipe? I’m thinking 70 min might work but a not sure!

    1. Yes you can. It will not affect cooking time but I’m worried your veggies will be way over cooked. That’s a very long time for delicate veggies. But I mean maybe you are ok with mushy veggies in broth then do it. I would do it but I’m not picky.

  71. I’m trying to combine this with your Chicken Soup recipe but my chicken is frozen – should I cook like this first and then follow recipe or should I throw in the onion, etc and cook for the time you say here and follow the rest of the recipe from your other post?

    1. I think you are talking about IP chicken noodle soup. In any case, just throw everything like onion etc. with frozen chicken and water and cook to make broth. No need to thaw. It will just take longer. I do it all the time.

  72. My chicken is almost finished.
    I want to try your next suggestion:
    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.

    But, what about the bones? When and how do you suggest is the best time and easiest method for removing them from the soup?

    1. I don’t remove them. Bones pressure cooked for over 2 hours become so soft. I serve the soup as is and everyone removes their own bones. Some like to savour their juices. But you can remove them right after broth is ready and before adding veggies and pasta – no problem.:) Enjoy!

    1. You mean you don’t want to freeze it first haha. Jk. Reduce time by 25%. It cooks almost same time just with frozen IP takes longer to come to pressure.

  73. Hello! I want to make this! I have a frozen chicken weighing in at 5.24 lbs…
    Do I cook for 70 minutes or 84 minutes based on size? Figured 14 minutes per lb..
    Thanks. Sounds great! Can’t wait to make it!

      1. Thank you so much for a same day response…so rare! I really appreciate it! Will post after I try this!
        Thanks again!

  74. Thank you for the fast, simple and easy recipe with excellent directions! I’m new to using my instant pot so I really appreciate that. The chicken turned out incredibly moist! I do wish I could taste more of the herbs though. It smells amazing! Any suggestions on getting the flavors more potent? Overall, we loved it and I’ll definitely make this again!

    1. You can double the herbs, no problem. Really rub all around if your fingers can handle the cold that long. Or sprinkle after cooking more. Or after you pull cooked chicken apart.

  75. Chicken fell off the bone. I will admit I cooked a little too long but it was delicious and very easy to make. Next time I will reduce the cooking time by 10 minutes which will make it perfect. I’m make the stock now which I normally would do on the stove top so I’m excited to try out the IP. Thanks for a wonderful and easy recipe!

  76. I made this last night, and followed the directions to the letter. It tasted good but was way undercooked. I ended up having to put it in the oven for another 30 minutes it was so raw in the middle. 5 lb chicken, 8 qt InstantPot, 50 minutes. It only took about 20 minutes to release under natural instead of 40. Maybe that’s why.

  77. This recipe is amazing. If you have a frozen chicken in your freezer, make this right now!!! It comes out perfect.

  78. This is the first thing I made when i got my instant pot for my birthday. I ended up making this (from frozen). Then made stock with the bones and turned around and made chicken soup with the leftover meat, all in one day!

  79. OMG I cant wait to try this! It’s cooking right now! I also grew up in Eastern Europe and LOVE home made cooked meals! You saved me with a quick search! Fist time we went for the organic whole chicken from Costco and tonight we decided it’s time to cook it, except it was frozen… So glad I’ve found you! I can’t wait to try your pressure cooked lasagna too!!

    1. Awe, you are so welcome! So happy to hear you are enjoying my recipes! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great week!

  80. Followed the recipe exactly, and it turned out perfect with the slight exception that we like our whole chicken with a slightly crisp skin. So my solution was after pulling it from the Instant Pot, I placed it under the broiler on high for about 5 minutes. It crisped the skin and turned out delicious. Thanks for this recipe, a definite staple for our busy family of 5!

  81. I googled instant pot frozen chicken and yours popped up….I read the recipe and am about to put my chicken on to cook but first read the section about you…..ironic that we both live on Vancouver Island lol Cobble Hill for me. Anyways hello and thanks for sharing your recipe. I have used my instant pot a lot but haven’t used it for frozen meat yet. Take care and thsnks again

  82. LOVE this recipe! The seasoning is perfect and so easy. When I have a fresh chicken just cook 6 minutes/pound. I’ve deboned and added the bones to the leftover liquid to make bone broth. Makes excellent chicken vegetable soup.

  83. So great to be able to go from freezer to a yummy dinner with something so easy to make! Use whatever spices you like on chicken. You can also use chicken broth instead of water, then just remove the chicken and add some Wondra or cornstarch in a bit of water to thicken. Sometimes I add a few lemon slices into the liquid before cooking to give it a mild lemon flavor, then remove them to serve.

  84. On a busy weekday I planned a roasted chicken dinner for the family and forgot to thaw the chickens!! Looked online and found this amazing recipe and I decided to give it a try. I cooked two chickens back-to-back and they came out delicious, juicy and everybody loved it. Thank you Olena!

  85. So good and easy! Both kids loved it, the 4 year old even had seconds – both dark AND white meat – and there’s enough leftover from the 4 of us (5lb bird) to turn into stir fry later this week! Followed the recipe and instructions exactly and it was ready straight from the deep freezer in 1.5 hours total (the minimal prep, coming to full pressure, cooking, and natural release).

  86. Easy and delicious, but 4# chicken was 20 degrees under in 8 qt IP for 45 min plus natural pressure release. Had to repressurize and cook for 20 more minutes.

  87. Worked beautifully!! Frozen whole chicken turned into juicy tender chicken. Then, I made chicken noodle soup!

  88. Stunned at how juicy and delicious the chicken turned out- from a frozen blob to this gorgeous meal! Thank you so much for the detailed instructions!

  89. This was amazing. Do you add the bones back to the juice and add some water to make stock? Or make the stock separately then add to the juice from the bottom?

    1. Wahoo. Yes, every single time. Throw bones back in with that juice, add water and pressure cook on High for 1-2 hours. The longer you cook, the more collagen comes out from bones and it becomes bone broth. Or stock within 1 hour is good enough too. I then add frozen peas, carrots, noodles, spices, close the lid and let sit for 5 mins or so. Just sit hot, no buttons. Becomes soup for 3 more days. I always know I get 3 days worth of meals from this one chicken. Enjoy!

  90. I’m not roasting a chicken in the oven ever again! Hands down, the best whole chicken I ever cooked and I’m not even a cook lol.

    1. Not all chickens come with the innards. My Costco’s and local farmer’s don’t. But if yours do, remove them before freezing the chicken. If you buy a frozen chicken and it happened to have the innards, they are usually in a paper bag and will get cooked. We eat them.

      1. This is my first time using the IP. The unit says on and I pressed pressure cook, but how do I set it to high. I press the plus button but the pressure high light does not go on. Am I doing it right or not? Also, I set it for 60 minutes but the time does not stay on. It switches back to the On light.
        Just follow the recipe and let IP do its thing usually. You don’t have to press much.:)

        1. There is Pressure Level button on IP Duo model. IP LUX is cooking on high pressure.Plus button is for time. After ON your timer will start. IP has to come to pressure thats when ON and only then countdown begins.

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