by Olena

Instant Pot Frozen Chicken (Video)

by Olena

4.9 from 34 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.

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

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

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.

More Instant Pot Frozen Chicken Recipes

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

Make sure to subscribe and hit the Bell icon not to miss new videos.

Print

Instant Pot Frozen Chicken

4.9 from 34 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 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:
  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.

Notes

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.

99 comments on “Instant Pot Frozen Chicken (Video)

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  1. 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.

  2. 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.

  3. 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!
        Lynn

  4. 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.

  5. 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!

  6. 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.

  7. 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!

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