It wouldn’t be wrong to say that cooking chicken will not only be easy and quick, but the addition of deliciousness is a plus point. The cooking time majorly depends on the size of chicken pieces (ten to twelve minutes are enough).
This will create the heating temperature of approximately 165-degrees Fahrenheit If you cannot wait for a long time, add chicken broth or water, along with salt and pepper seasoning. You can also add soy sauce, herbs, spices, honey, and barbecue sauce to bring out the aroma and faster cooking time You can use the Bluetooth device to ensure you can handle the Instant Pot from a farther distance.
Pressure-cooking is convenient for so many things, and one place where it really shines is with frozen chicken. If you keep frozen chicken breasts or thighs on hand, you can always have some proteins ready in a pinch, making dinner prep that much easier.
When the soup is done, I remove the chicken with tongs, shred it up with a pair of forks, then add it back to the pot. My favorite way to do freeze my own chicken is to individually wrap breasts or thighs in plastic wrap, freeze them flat on a baking sheet for a few hours, then transfer them to gallon freezer bags.
This chart details cooking times for different types of frozen chicken parts. For best results, use a maximum of two pounds of meat, frozen in individual pieces, place it in the pot in a single, even layer, and use at least one cup of liquid.
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. When cooking from frozen, do your best to select chicken breasts that are similar in size and thickness.
Place the chicken breasts in the cooking pot directly in the liquid, overlapping as little as possible. Chicken cooks so quickly that I’ve found it can easily become overcooked with a longer pressure release.
Frozen chicken breasts should reach an internal temperature of 165 °F at the thickest part of the meat. If your meat hasn’t reached your desired temperature, lock the lid in place and cook at High Pressure for a few minutes more.
4 frozen chicken breasts (7-ounces each, about 1½-inch thick), separated 1 cup chicken broth, water, or juice Optional seasonings (e.g., salt, pepper, lemon pepper, garlic powder, onion powder) Carefully place the frozen chicken breasts in bottom of the pressure-cooking pot, overlapping as little as possible.
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. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
An onion isn’t really a necessity either but I think it adds to the flavor of the chicken. We’ve even made Instant Pot frozen roast and that came out insanely delicious.
That’s my two cents sort a speak, take it or leave it really but thought I’d share my findings. This chicken I bought fresh, then stuck it in the freezer until it was rock hard, and cooked it about a week after purchasing it.
I will tell you, I was surprised at how tender and flavorful it was….and like I said, the drippings made for some great gravy to serve on the side. The next time we made this I followed the same recipe but after putting it under the broiler (below photo) I shredded the meat, and we made chicken soft tacos.
We aren’t huge chicken skin lovers, HOWEVER when it is flavorful and crispy thin like this I am up for a bite. Sprinkle spices you enjoy on top of it, on legs and wings too.
I will tell you my all-time favorite way to get it done the best though is making an air fryer whole chicken. If you’re just going to shred it for tacos though you may not bother with these steps as you may just discard the skin anyway.
Push power on button on the lower right in the front of the pot. Lift lid and check, if you want it crispier set for a few more minutes.
Carefully remove chicken (it will want to fall apart), and put it into an 8×8 dish, or your air fryer. Turn your broiler on and put your chicken in for 3-4 minutes or until skin chips up as much as you’d like.