Pressure Cooker Chicken Breasts from Frozen
In short: Frozen chicken breasts seasoned and pressure cooked for 12 minutes until juicy and easy to shred, ready for salads, sandwiches and bowls. It takes about 35 min in total and makes 6 servings.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 175 kcal
A pressure cooker rescues the days you forget to thaw dinner. Frozen chicken breasts cook safely and evenly in about twelve minutes at high pressure, and because the steam keeps the meat moist, they come out tender enough to shred with two forks. This is a useful base for meal prep: cook a batch on Sunday and use it all week in wraps, salads, soups and rice bowls. Separate the frozen breasts so they are not in one solid block.
Instructions
- Pour the stock into the pressure cooker pot and set the steam rack inside, or leave the chicken in the liquid if you have no rack.
- Mix the salt, garlic powder, onion powder, paprika and pepper. Sprinkle the mixture over the frozen breasts, as well as you can, and arrange them in a single layer or loosely stacked.
- Close and lock the lid, set the vent to sealing and cook at high pressure for 12 minutes for breasts up to 250 g (9 oz), or 15 minutes for larger ones.
- Let the pressure release naturally for 5 minutes, then use the quick-release valve for the rest.
- Check the thickest piece with a thermometer. It must read at least 74°C (165°F) and show no pink. If not, seal the pot again and cook for 3 more minutes.
- Shred or slice the chicken. Moisten shredded chicken with a few spoonfuls of the cooking liquid before serving or storing.
Tips
- Fresh, thawed breasts need only 6 to 8 minutes at high pressure with a 5 minute natural release.
- Keep the cooking liquid. It makes a good stock to moisten the chicken, or to use in soups or rice.
Questions and answers
Is it safe to cook frozen chicken in a pressure cooker?
Yes, as long as the pot comes to full pressure and the chicken reaches at least 74°C (165°F) in the thickest part. Breasts frozen in a single solid block cook unevenly, so separate them first.
How do I keep pressure cooker chicken from drying out?
Do not overcook it, and use the short natural release. Moisten shredded meat with a little cooking liquid.
How long does the cooked chicken keep?
Refrigerate it in an airtight container for 4 days, or freeze it with a little liquid for up to 3 months.
How long does it take to make Pressure Cooker Chicken Breasts from Frozen?
About 35 min in total: 5 min of preparation and 30 min of cooking.
How many calories are in Pressure Cooker Chicken Breasts from Frozen?
About 175 kcal per serving, with 34 g of protein, 1 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 175 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 1 g |
| Fat | 4 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
