Instant Pot Frozen Chicken
Instant Pot Frozen Chicken Recipe or how to cook juicy and flavourful whole frozen chicken in any electric pressure cooker in 35 minutes.
Instant Pot Frozen Chicken Recipe or how to cook juicy and flavourful whole frozen chicken in any electric pressure cooker in 35 minutes.
- Carbohydrate 1.19779333333333 g
- Cholesterol 0 mg
- Fat 2.44924666666667 g
- Fiber 0.434366672515869 g
- Protein 0.282103333333333 g
- Saturated Fat 0.290453333333333 g
- Serving Size 1 1 serving (44g)
- Sodium 2.10033333466899 mg
- Sugar 0.763426660817464 g
- Trans Fat 0.116776666666667 g
- Calories 26 calories
Step-by-step
- 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.
- 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.
- 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 for 35 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.
- After 35 minutes 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.
- 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!
Smoked paprika provides the primary color foundation and earthy warmth for this entire seasoning blend, anchoring the bird with a vibrant red hue that remains intact through high-pressure steam. While electric pressure cookers have modernized how home cooks handle solid-frozen proteins by cutting down multi-hour thaw times into a single 35-minute cooking cycle, the underlying technique relies on foundational physics where sealed steam melts through ice crystals while simultaneously rendering collagen at accelerated rates. Selecting the right accompaniments balances the savory meat without competing with the heavy layers of garlic powder and oregano baked into the skin.
Structuring the Plate Around Pressure-Cooked Poultry
Pairing options must account for the substantial amount of liquid generated at the base of the insert, which yields a deeply concentrated broth that readily seasons starches. Serving the shredded meat over roasted root vegetables or alongside dense grains like farro and brown rice absorbs excess moisture while utilizing every drop of flavor produced during the pressure cycle. Starch selections should feature enough structural integrity to hold up against savory drippings without becoming mushy on the plate.Storage and Yield Management
Retaining the leftover carcass allows for an immediate transition into homemade stock by boiling the remaining bones with water and aromatic scraps for at least two hours. Storing shredded portions in airtight containers within the refrigerator maintains quality for up to four days, provided the meat cools below 40 degrees Fahrenheit within two hours of cooking. Freezing surplus portions in flat freezer bags extends usability for meal preparation up to three months.
