INSTANT POT FROZEN WHOLE CHICKEN
Instant Pot Frozen Whole Chicken. The best way to cook a frozen whole chicken in the Instant Pot. This pressure cooker whole chicken is moist, full of flavour, perfect for meal prep and super easy for last minute family dinners.
Provided by RecipeThis.com
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Tie your chicken legs together with some string. Place 1 cup/240ml of water in the instant pot inner pot, along with ½ cup/120ml of white wine. Mix in the seasonings. Or alternatively add 2 cups/480ml of chicken stock.
- Place the trivet in your instant pot and add your frozen whole chicken.
- Season your chicken generously with salt and pepper. Place the lid on your instant pot, set the valve to sealing and cook for 30 minutes on either manual or pressure cook.
- When it beeps, do a quick pressure release before releasing pressure. Check the thickest part of the chicken breast to make sure it is fully cooked and then serve.
Nutrition Facts : Calories 339 kcal, Carbohydrate 2 g, Protein 27 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 108 mg, Sodium 103 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOW TO COOK A WHOLE FROZEN CHICKEN IN YOUR INSTANT POT
If you love getting those whole rotisserie chickens at your grocery store, you'll love this recipe for pressure cooker whole seasoned chicken. The chicken is cooked in minutes in your Instant Pot (my chicken was actually totally frozen) and then stuck under the broiler to crisp up the skin. Slice the chicken up to eat plain or use it in any recipes that call for cooked chicken.
Provided by Karen
Time 1h30m
Number Of Ingredients 10
Steps:
- Remove packaging from frozen chicken. Run a little hot water over the chicken and pat dry with paper towels. (During this whole process I like to wear disposable gloves.)
- Add 1 cup of water to the bottom of the Instant Pot and put the bay leaf in there too. Place the trivet in the bottom.
- In a little bowl combine the butter, rosemary, sage, thyme, salt, pepper and garlic powder. Use your fingers to run this mixture all over the chicken. Place the chicken, breast side up, on the trivet.
- Cover the Instant Pot and set the timer on manual for 60 minutes. Make sure valve is set to "sealing." When the timer beeps let some of the pressure release naturally for 15 minutes and then switch the valve to "venting" and release the rest of the pressure.
- Use a thermometer to check the temperature of the meatiest portion of the chicken. It should read 165° F. If it's not up to temperature then you'll want to cover the pot and cook on manual setting for 5 more minutes.
- Optional: Place the chicken on a cookie sheet and put under the broiler for 5 minutes to crisp up the skin.
- Slice chicken and serve. Season to taste. We like to save the leftovers to use in other recipes or make sandwiches and wraps with it.
INSTANT POT WHOLE FROZEN CHICKEN
Instant Pot Frozen Chicken is rotisserie style whole chicken cooked in electric pressure cooker without thawing and 5 mins prep. Super juicy!
Provided by Olena Osipov
Categories Dinner
Time 1h10m
Number Of Ingredients 8
Steps:
- Rinse frozen whole chicken with cold water and pat dry with paper towel. 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 frozen 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.
- 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.
- To the Instant Pot, add water and trivet (steam rack with handles is more convenient if you have one). Place whole chicken inside IP breasts side up, close the lid, set pressure vent to Sealing and press Pressure Cook on High Pressure or Manual (this IP cooks only on High):
Nutrition Facts : Calories 318 kcal, Sugar 1 g, Sodium 686 mg, Fat 22 g, SaturatedFat 6 g, Carbohydrate 1 g, Fiber 1 g, Protein 27 g, Cholesterol 109 mg, ServingSize 1 serving
INSTANT POT WHOLE CHICKEN (FROM FROZEN)
Your frozen whole chicken can go from your freezer to your dining table in less than an hour thanks to the Instant Pot - how awesome is that?!
Provided by Beth Ricci
Categories Main Course
Time 43m
Number Of Ingredients 3
Steps:
- My rule of thumb with frozen whole chicken in the instant pot is 10 minutes per pound, so I'd cook a 3-pound chicken for 30 minutes, a 4-pounder for 40 minutes, and so on. (For a fresh chicken, I'd do 6-7 minutes per pound.)
- Place frozen whole chicken in the instant pot on the trivet. (You don't need to bother cooking the meat in the liquid, as I typically do in the oven, because the Instant Pot makes perfectly moist chicken every time.)
- Add salt and pepper, seasonings of choice.
- Add 1/2 cup to 1 cup water (depending on the size of your chicken. Minimum half a cup is important in order for the instant pot to function correctly.).
- Set timer to appropriate time on manual mode (see first instruction above). Allow pressure to NPR (natural pressure release), and serve.
- Use the remaining liquid for gravy.
Nutrition Facts : Calories 272 kcal, Protein 23 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 95 mg, Sodium 88 mg, ServingSize 1 serving
INSTANT POT FROZEN CHICKEN BREASTS
Cooking frozen chicken in an Instant Pot® is a weeknight cook's secret weapon. Make sure you follow the directions for a 10-minute natural release; a quick release left us with dry and stringy meat. Allowing for the natural release let all the juices redistribute and we had a plump and juicy breast afterwards - perfect for chicken salad or anywhere you would use poached chicken.
Provided by Food Network Kitchen
Time 30m
Yield 2 servings
Number Of Ingredients 2
Steps:
- Put the frozen chicken breasts into an Instant Pot®. Sprinkle the chicken generously with salt and pepper. It is not necessary to add any water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid.
- Allow for natural release for 10 minutes. This will ensure the juices are re-absorbed into the chicken.
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