I will definitely be trying this out!! When the cook time ends, allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release. Thanks for sharing Tony! The recipe in my cookbook uses a 3 lb chuck roast cooked for 75 minutes – add 5 minutes per lb. I’m sure many of you are like me and when dinner time rolls around, I find myself wondering what to cook for dinner. All Rights Reserved. How about a companion article on pressure cooking chicken breasts that have been thawed? Make better-tasting meals in a fraction of the time with an electric pressure cooker! Remove the cooked-through chicken breasts to a platter; if any chicken breasts have not reached that point, return the lid and cook at High Pressure for another minute or two, then finish with a quick pressure release. https://www.yummly.com/recipes/pressure-cooker-chicken-breast To cook on a trivet, place 1 cup water or cooking liquid in the bottom of the pressure cooking pot, then place a trivet in the bottom. Thanks! https://www.pinterest.com/ppcxl/chicken-recipes-with-power-pressure-cooker-xl Frozen chicken breasts should reach an internal temperature of 165°F at the thickest part of the meat. Thanks so much Marci – Jenn has been bugging me for a long time to get this post done , I’m so glad you did a post on this Barbara…off to pin for when I need it-and I’m sure I will! In my cookbook, The Electric Pressure Cooker Cookbook, I give lots of tips about pressure cooking meats from frozen. Hi Sherry – there will be lots of juices/liquid in the pot from the roast, so there’s no need to add water, just cook the veggies in the juices in the pot. Use this technique with your favorite diced chicken recipes: If you’re not going to dice the chicken to use in a recipe or finish the chicken on the grill, then you’ll need to decide if you want sliceable chicken or tender, fall-apart shreddable chicken. That’s why I almost always have a big bag of frozen Costco chicken breasts in the freezer. That was an amazing post! Pour 1 cup water into your pressure cooking pot and place a trivet in the bottom. https://amzn.to/2RkQAlw. When cooking from frozen, do your best to select chicken breasts that are similar in size and thickness. , Your email address will not be published. I’m frequently asked how to pressure cook frozen chicken breasts. I did 2 breasts this way and found them “squishy”. (Add 2 or 3 minutes if you want shreddable chicken.) The temperature was at the right degree to be done. Select High Pressure and 1 minute cook time. Lock the lid in place. However, this doesn’t mean you have to scrap cooking and order takeout if you’ve forgotten to thaw your chicken in advance! Your cook time will be the same except for long cook items, then you’ll want to reduce the cook time by about 10%. There was an error submitting your subscription. Your email address will not be published. Instant Pot recipes will work in your stovetop pressure cooker as well. Cut a lemon in half, dip it in a plate full of salt, scrub away at the pan. When I’m cooking meat like a roast and release the pressure remove the roast and add the veggies do I add water again? The Electric Pressure Cooker Cookbook: 200 Fast and Foolproof Recipes, Mrs. Anderson's Baking and Cooling Rack, 6-Inches, GDEALER DT09 Waterproof Digital Instant Read Meat Thermometer with 4.6” Folding Probe Calibration Function for Cooking Food Candy, BBQ Grill, Smokers. This is genius! Hi Jaime – for large cuts of frozen meat, add about 5 minutes per pound to the recipe you’re using. You can also use this method to thaw your chicken breasts and then coat the breasts with your favorite barbecue sauce and grill them on the barbecue. Remove the chicken from the pot, dice it into small pieces, and continue with the recipe as directed. so very hard to get clean!!! Use this technique with your favorite recipes that call for cooked chicken: Recipes from the Electric Pressure Cooker Cookbook that call for cooked or frozen chicken: If you’re in a hurry to get dinner on the table, here are some great recipes that call for frozen chicken breasts: Success! Thanks for the tip. So much easier and a much better result. You really need to start with a recipe in mind to infuse the chicken with flavor. Nutrition information is calculated by Nutritionix and may not always be accurate. With this method, the chicken will cook a little bit on the outside, but the inside with be thawed, easy to dice, and ready to use in your favorite pressure cooker recipes. I prefer not to cook large cuts of meat, like roasts, from frozen. To cook right in the pot, place 1 cup of cooking liquid (water, broth, juice) in the bottom of the pressure cooking pot. Chicken cooked from frozen is excellent in recipes that call for cooked chicken, to add protein to your salads, or just to freeze in ready-to-use portions. Pingback: Getting Started: How to Use an Instant Pot or Electric Pressure Cooker. What about the other frozen meats like roasts and stuff? Very helpful. That chicken sticks The time doesn’t start counting down on the Instant Pot until it’s reached pressure. for a frozen roast – then a 15-minute natural release. If you’re on the fence about pressure cooking chicken, now is the time to try it. To determine a cook time by thickness, for sliceable chicken, I’ve had good success using 5 to 6 minutes of cook time per inch at the thickest part of the breast. www.bestpressurecooker.reviews/pressure-cooker-chicken-breast-recipes Chicken cooks so quickly that I’ve found it can easily become overcooked with a longer pressure release. When the cook time ends, turn off the pressure cooker and use a quick pressure release. For shredded chicken breasts, a good rule of thumb is add 3 to 4 minutes to the cook time above for shreddable chicken breasts. I buy the packs of organic chicken breasts at Costco and keep them in the freezer. At Pressure Cooking Today, we post quick, easy, and delicious recipes that your family will ask you to make again and again! If your recipe calls for diced, thawed chicken, but you didn’t defrost the chicken breasts in advance, there’s an easy fix! Gets my instant pot shiny clean every time!  like glue!! Use an instant-read thermometer to verify each chicken breast is at least 165°F in the thickest part of the breast after cooking. If your meat hasn’t reached your desired temperature, lock the lid in place and cook at High Pressure for a few minutes more. Carefully lay the chicken breasts on a trivet. Required fields are marked *. Pressure Cooker Cilantro Lime Chicken Salad, Pressure Cooker Chicken Bacon Penne Pasta in a Garlic Cream Sauce, Easy Instant Pot / Pressure Cooker Chinese Lemon Chicken, Pressure Cooker / Instant Pot Honey Sesame Chicken, Hearty Butternut Squash Soup with Chicken and Orzo, Quick Pressure Cooker White Chicken Chili, Getting Started: How to Use an Instant Pot or Electric Pressure Cooker, https://www.pressurecookingtoday.com/best-pressure-cooker-instant-pot-chicken-recipes/, 4 frozen chicken breasts (7-ounces each, about 1½-inch thick), separated, Optional seasonings (e.g., salt, pepper, lemon pepper, garlic powder, onion powder). Can I defrost 6 chicken breasts? Click here to Pin How To Pressure Cook Frozen Chicken Breasts. Remove the roast, add the veggies and cook for 3 minutes with a quick release. Thank you soooo much for this! If you’re cooking multiple breasts, you can stack them crosswise on top of each other or use a second trivet to further separate your meat—again, choose works best for you. Carefully place the frozen chicken breasts in bottom of the the pressure cooking pot, overlapping as … Hi Ed – I think you missed the point of the article. Sign up to receive a weekly email with our latest recipes and occasional surprises. My only problem is the Pot is (Remember, if multiple breasts are frozen together, those breasts will cook like one very thick piece of meat. what good is this if I have an old pressure cooker NOT an instant pot? As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I highly recommend getting in the habit of checking the temperature of pressure cooked foods. Thanks for sharing. Here are my go-to methods for getting tender, moist chicken cooked from frozen chicken breasts. Balance the frozen chicken breasts on the trivet, stacking crosswise if necessary. I did a roundup https://www.pressurecookingtoday.com/best-pressure-cooker-instant-pot-chicken-recipes/ with tips and recipe links that will help people get started. This cook time will vary based on the size and thickness of the breasts, as well as whether you plan to slice or shred the finished chicken. What would I do different to make them not squishy? Now check your email to confirm your subscription. Use an instant-read thermometer to verify each chicken breast is at least 165°F in the thickest part of the breast. Place the chicken breasts in the cooking pot directly in the liquid, overlapping as little as possible. ©2008—2020 Pressure Cooking Today™ LLC. Hi Shellby – sure, just arrange them so they’re not stacked on top of each other. So much helpful info.