Instant Pot Whole Chicken From Frozen Recipes

INSTANT POT WHOLE CHICKEN (FROM FROZEN)

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.

INSTANT POT WHOLE FROZEN CHICKEN

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):

INSTANT POT FROZEN WHOLE CHICKEN

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.

INSTANT POT® BUTTER CHICKEN FROM FROZEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter; saute until fragrant, 3 to 5 minutes. Add frozen chicken, then pour tomato sauce on top. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then use the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
• Add whipping cream, tandoori seasoning, garam masala, and cayenne pepper; stir to combine. Serve immediately garnished with cilantro.

INSTANT POT FROZEN CHICKEN BREASTS

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.