Why This Recipe Works
It’s 5:15 on a school night. Backpacks are on the floor, someone lost a shoe, and you’re staring at the freezer, eyeing the chicken you meant to thaw this morning. Still frozen solid. I’ve stood in that exact spot more times than I want to admit.
Here’s the save: your Instant Pot turns this into dinner without any thawing. These instant pot frozen garlic herb chicken breasts come out juicy, seasoned all the way through, and ready in about 30 minutes. Lauren works 12-hour shifts, so I’ve made this on plenty of chaotic weeknights when the plan fell apart. It’s a one pot chicken dinner that actually saves the evening.
- No thawing required. Frozen chicken goes straight into the pot, safely.
- 10 minutes of pressure cooking. Add natural release and you’re looking at about 30 minutes total.
- Tender, never rubbery. The trivet and a little patience make all the difference.
- Just three ingredients. Garlic herb seasoning, chicken broth, and the chicken itself.
Honestly? I used to think pressure cooker frozen chicken would come out bland or tough. This method changed my mind. The seasoning sticks right to the frosty surface, the steam keeps things moist, and the whole kitchen smells like garlic and herbs by the time the valve clicks.
Ingredients You’ll Need
That’s part of the charm. The grocery list for frozen garlic herb chicken breasts instant pot style is almost nothing, which makes repeat cooking way too easy.
- Frozen boneless, skinless chicken breasts. Medium ones around 8 ounces cook best, and individually frozen pieces are ideal.
- Garlic herb seasoning blend. Salt-free works great here because it lets the chicken flavor shine. It also keeps the sodium in check.
- Chicken broth. Water works in a pinch, but broth adds a savory depth that makes the chicken taste like it simmered all day.
You’ll also want the trivet that came with your Instant Pot and an instant-read thermometer. The thermometer is non-negotiable in my kitchen. Trust the temperature, not the timer.
How to Cook Frozen Chicken in the Instant Pot
This is the only frozen chicken breast instant pot time method you need to memorize. The process happens in four stages, and each one is almost embarrassingly hands-off.
1. Season the frozen chicken. Lay the frozen breasts in a single layer on a plate or cutting board. Sprinkle the garlic herb seasoning generously over the top, then flip and season the other side. Rub it in gently. The thin frost on the surface actually helps the seasonings cling. Don’t overthink it. This is the easiest way to season frozen chicken before cooking, no marinade required.
2. Set up the pot with the trivet. This is the step most people skip, and it’s the whole secret. Place the trivet inside the inner pot, pour in the cup of chicken broth, then set the seasoned frozen chicken on top of the trivet. The chicken sits above the liquid and steams instead of boiling. Boiling can make chicken tough. Steam keeps it tender.
3. Pressure cook and let it rest. Lock the lid, flip the valve to Sealing, and press Manual or Pressure Cook on High. Set the timer for 10 minutes. The pot needs time to build pressure first, so the countdown starts after that. When the beep sounds, let the pot sit untouched for 5 minutes of natural release before venting the rest. Skipping that rest is how good chicken turns tough.
4. Check the temperature, then rest. Open the lid away from your face. Check the thickest part of each breast with an instant-read thermometer. You want 160 to 162°F. Move the chicken to a cutting board and rest it for 5 minutes. The temperature carries over to 165°F during that rest, which is the safe target for chicken. Then slice, shred, or serve whole.
How Long to Cook Frozen Chicken by Size
This is the question I get asked the most: how long to cook frozen chicken in instant pot? The 10-minute timing assumes medium breasts around 8 ounces. If your chicken runs bigger or smaller, adjust from there. Every cook time below still gets the same 5-minute natural release and the same final temperature check.
- 6-ounce breasts: 9 minutes on high pressure
- 8-ounce breasts (medium): 10 minutes on high pressure
- 9 to 10-ounce breasts: 12 minutes on high pressure
- 12-ounce breasts (large): 14 minutes on high pressure
When you’re unsure, aim one minute lower rather than higher. You can always seal the lid and cook a little longer if the thermometer says you need it. Overcooked chicken, though, cannot be fixed.
Tips for Juicy Instant Pot Chicken
Want to avoid dry, sad chicken? Same here. These are the tricks I’ve picked up from testing instant pot frozen chicken breasts more times than I can count.
Use the trivet, always. Yes, I said it already, but it matters that much. The chicken steams above the broth, and the steam circulates all around each piece.
Give it the full 5-minute natural release. This is not the place to get impatient. Natural release vs quick release is the difference between tender meat and instant pot chicken rubbery results. When you quick release right away, all that steam escapes instantly and the muscle fibers seize up. Let the pressure drop slowly and the chicken relaxes.
Keep frozen breasts separated. If your chicken pieces are fused into one giant block, they’ll cook unevenly. Freeze them individually the next time you buy a pack, or separate them before cooking. It’s fine if they overlap or touch on the trivet, but you don’t want a solid frozen clump.
Don’t forget the liquid. The Instant Pot needs at least 1 cup of liquid to build pressure. Chicken broth adds flavor, but plain water works too.
Common Mistakes to Skip
❌ Mistake: Quick releasing the pressure the second the timer beeps.
✅ Fix: Let it naturally release for 5 minutes first. Then vent the rest.
❌ Mistake: Cooking chicken that’s frozen into one huge solid block.
✅ Fix: Use individually frozen breasts so the steam can reach every piece evenly.
❌ Mistake: Guessing doneness by color alone.
✅ Fix: Pull the chicken at 160 to 162°F and let carryover cooking bring it to 165°F while it rests.
Seasoning and Flavor Variations
Part of why I love this recipe is how forgiving it is. The garlic herb seasoning blend is the star, but the method works with nearly any dry rub you have in the cupboard. Think of it as a template, not a rulebook.
- Swap the seasoning: poultry seasoning, Cajun seasoning, barbecue rub, all-purpose seasoning, or simple salt and pepper all work beautifully.
- Swap the liquid: use water, vegetable broth, apple juice, or pineapple juice instead of chicken broth. Each one brings a slightly different vibe.
On a cool September evening, apple juice is especially nice. It adds a faint sweetness that pairs well with the herbs and makes the kitchen smell like fall. If you’re craving something richer, stir a handful of shredded Parmesan into the warm sliced chicken for a quick instant pot garlic parmesan chicken style dinner. That one’s an optional twist, but it’s a good one.
How to Store and Reheat Leftovers
Leftovers are a gift on a busy school week. Store cooked chicken in a covered container in the fridge for up to 4 days. If you shred it for meal prep, spoon a little of the leftover cooking liquid over the top before storing. That keeps the shreds moist instead of dry.
Shredded chicken also freezes well for up to 3 months. Portion it into a zip-top bag, press it flat, and thaw it in the fridge overnight when you need it.
For reheating, go gentle. Sprinkle a few drops of broth or water over the chicken, cover it, and warm it in the microwave at half power in 30-second bursts. Or use the saute function instant pot chicken trick: add a splash of broth to the pot and warm the slices on Low for a few minutes. The extra moisture is what keeps leftovers from tasting like yesterday’s mistake.
What to Serve with Garlic Herb Chicken
This is where you get to choose your own adventure. Slice the chicken and serve it whole next to rice, mashed potatoes, roasted vegetables, or a simple side salad. On a chilly night, it also shines over buttered noodles or tucked into a warm grain bowl.
Then there’s the shredded route. Shredded chicken from this recipe is perfect for tacos, salads, sandwiches, soups, and quesadillas. If your family does Taco Tuesday like mine does, make a double batch and save the extras. Pair the warm chicken with your favorite tortillas and let everyone build their own plate. That’s my kind of dinner.
When you make these instant pot frozen garlic herb chicken breasts tonight, picture this: garlicky steam hitting your face as the lid opens, the first slice revealing juicy, herb-flecked meat, and your family actually asking for seconds. That’s the good stuff right there.
Did this recipe save your dinner too? I’d love to hear it. And if you save recipes the way I do, come follow along on Pinterest, I’m always pinning weeknight dinners just like this one.
Instant Pot Frozen Garlic Herb Chicken Breasts
Ingredients
Method
- Lay the frozen chicken breasts in one layer on a clean plate or cutting board. Sprinkle the garlic herb seasoning generously over the tops, rub it in gently, then flip the breasts and season the other side the same way.
- Place the trivet that came with your electric pressure cooker inside the inner pot. Pour in the chicken broth, then set the frozen chicken breasts on the trivet. It is fine if they overlap or touch.
- Close the lid, turn the steam release valve to the Sealing position, and press Manual or Pressure Cook on High. Set the timer to 10 minutes. The pot will pressurize first, then the cooking countdown will begin.
- When the cooking program ends, let the pressure release naturally for 5 minutes. Then turn the steam release valve to Venting and quick release any remaining pressure. Open the lid carefully so the steam escapes away from you.
- Check the thickest part of each chicken breast with an instant-read thermometer. The chicken should register 160 to 162 degrees Fahrenheit. Move the chicken to a cutting board and let it rest for 5 minutes; the temperature will climb to 165 while it rests.
- Slice the whole chicken breasts and serve alongside your favorite sides, or shred and chop them to use in tacos, salads, sandwiches, soups, and other recipes that call for cooked chicken.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Source: Learn More About This Dish
What size Instant Pot did you test this recipe in?
I tested this in a 6-quart Instant Pot, which is the most common size. If you’re using a larger 8-quart pot, add an extra 1/2 to 1 cup of chicken broth so it comes to pressure without triggering a burn notice. The cook time stays exactly the same.
Can I cook more than 4 frozen chicken breasts at once?
Yes, as long as your pot is big enough to hold them on the trivet. The pressure cooking time doesn’t change, but the pot will take longer to build pressure at the start. Keep the breasts in a single layer and avoid stacking them into a giant pile.
Is it safe to cook frozen chicken breasts without thawing first?
Totally safe. The Instant Pot gets hot enough, fast enough to bring the center of frozen chicken well past the safe zone. Just make sure the internal temperature hits 165°F in the thickest part before serving. I pull mine at 160 to 162°F and let carryover cooking finish the job.
Why is my chicken breast rubbery in the Instant Pot?
Rubbery chicken usually comes from one of two mistakes: overcooking it, or quick releasing all the pressure right away. Always let the pot naturally release for 5 minutes before venting. That gentle finish lets the meat fibers relax instead of seizing up.
How long should I pressure cook frozen chicken breasts in the Instant Pot?
For medium chicken breasts around 8 ounces, pressure cook on High for 10 minutes, then let the pressure release naturally for 5 minutes. Smaller 6-ounce breasts need 9 minutes, while larger 12-ounce breasts need about 14 minutes. Always check the final temperature.
What if my frozen chicken breasts are stuck together in one block?
Try running the sealed bag under cool water until you can gently pry the pieces apart. A solid frozen block cooks unevenly, so separated breasts are best. Next time, freeze each breast individually on a baking sheet before bagging them together.
