50 Healthy Instant Pot Recipes: Instant Pot Frozen Chicken
One of our most popular and the best Instant Pot recipes! Whole chicken rubbed with simple smoky spices cooked from frozen until juicy and tender. Better than any rotisserie chicken with 5 minutes prep.
Servings: 6 servings
Calories: 318kcal
Ingredients
- 4.5 pounds whole frozen chicken
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- Oil
- 1 cup cold water
Instructions
- In Instant Pot, add water and place trivet. Set aside.
- In a small bowl, whisk salt, pepper, garlic powder, smoked paprika and dried oregano until combined. Set aside.
- Rinse frozen chicken with cold water and dry with paper towel. It is necessary to remove the frost. Transfer to a large bowl.
- Drizzle with a bit of oil and rub with your hands spreading all over the chicken. This will help spices to stick to meat.
- Sprinkle prepared spice mix evenly around chicken, while holding onto the wing and turning.
- Transfer seasoned chicken to previously prepared Instant Pot chicken breasts up. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual button
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.
- After, you have to let Instant Pot release pressure on its own until the pin drops down. It should take about 15-30 minutes depending on the size of your pressure cooker. 8 quart takes longer.
- Open the lid and carefully remove chicken onto platter, or using tongs or knife, remove pieces right in the pot and serve. Chicken will be super tender.
Video
Notes
- 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.
- Larger size 8 quart Instant Pot has larger volume (area) for more pressure to build up. Thus, it takes longer to bring pressure up and down.
- Average natural pressure release is: on 8 quart - 40 minutes, on 6 quart - 15 minutes.
- Do not turn valve to Venting as chicken still keeps cooking while pressure is coming down.
Nutrition
Calories: 318kcal | Carbohydrates: 1g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 684mg | Fiber: 1g | Sugar: 1g