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Learning how to cook a frozen whole chicken in the Instant Pot will save dinner on those nights when you have nothing thawed or ready. It takes just 5 minutes of prep, and the chicken comes out juicy and delicious every time!
Table of Contents
With school back in session and busy routines picking up, I’ve been leaning on easy homemade dinners to save time and money.
But during these busy school days, dinner has to be quick.
Recently, I stocked the freezer with batch-prepped meals (if you missed it, I shared how I made 50 freezer meals in a few hours on YouTube). But let’s be real: sometimes the freezer’s empty and nothing’s ready to eat.
That’s when this frozen whole chicken Instant Pot recipe saves the day.
If you’ve made my Instant Pot BBQ chicken thighs, the process will be familiar. It’s basically the same, but with a whole frozen chicken.
Just add the frozen chicken to the Instant Pot with water, sprinkle on some seasoning, and let it cook. In about an hour, you’ve got a juicy, tender chicken ready for dinner.
An oven-roasted chicken gives you that crispy skin, but my family swears the meat from the Instant Pot chicken is even more flavorful. But luckily, you can pop the chicken under the broiler for a few minutes to create a platter-worthy golden skin.
And maybe the best part is that leftovers stay moist, making this recipe perfect for meal prep days, too.
Why You’ll Love This Recipe
Convenient: There’s no need to plan ahead or remember to thaw your chicken.
Quick: Cooking a chicken without thawing it first saves hours of time. You can go from frozen to fully cooked in under an hour.
Flavorful: Pressuring cooking a chicken creates a juicy and tender chicken. And I found that the leftovers stay juicy, too.
Easy Meal Prep: I like to get a frozen chicken going in the Instant Pot while I work on other parts of my Sunday reset meal prep. Then, I shred the chicken for make-ahead soups, casseroles, and stews.
Ingredients
Frozen Chicken: You will need a whole, frozen chicken. Make sure you remove the bag of giblets before freezing.
Oil: I like to brush the chicken with avocado oil to help the salt and pepper stick.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Instant Pot: I prefer an 8-quart Instant Pot because it can hold a larger chicken and has a stronger heating element. A 6-quart will also work, but may require longer cooking times (see instructions).
Trivet: You’ll need a trivet with handles or a steamer basket to lift the chicken off the bottom of the Instant Pot. The trivet with handles makes it much easier.
Step-by-Step Instructions
Step 1: Place a trivet in the Instant Pot. Then, pour in the water.
Step 2: Pat the chicken dry with a clean paper towel. Place the chicken in the Instant Pot breast-side up. Then, brush on the avocado oil. This will help the seasonings stick.
Step 3: Sprinkle the chicken generously with salt, pepper, and any other seasonings you prefer.
Step 4: Close the lid and cook on high based on the following times (see notes for additional info):
6-Quart Instant Pot
- 3 lbs – 50 minutes
- 4 lbs – 60 minutes
- 5 lbs – 70 minutes
- 6 lbs – 80 minutes
8-Quart Instant Pot
- 3 lbs – 30 minutes
- 4 lbs – 40 minutes
- 5 lbs – 50 minutes
- 6 lbs – 60 minutes
Keep in mind that the Instant Pot will take about 15 minutes or so to pressurize before the cook time starts.
Step 5: Remove the lid and check the chicken’s temperature: the thickest part of the breast should be 165°F, and the inner thigh should be 175°F.
If it’s undercooked, cook on high pressure for another 5 minutes, then do a quick release.
Step 6: If you’d like, transfer the cooked chicken to a broiler-safe skillet or baking sheet.
Place it on the second rack from the top and broil for 5–8 minutes to give the skin a golden color.
This will enhance appearance but won’t make the skin crispy.
Tips for Success
- The 8-quart Instant Pot works a little better for cooking a frozen chicken because it has a larger cooking chamber and a more powerful heating element. If you are using a 6-quart Instant Pot, you may need to recook for 5-10 minutes.
- If your chicken has been in a deep freezer, add an extra 5 minutes per pound.
- The liquid at the bottom of the Instant Pot makes the best gravy!
- Always check the internal temperature to ensure the chicken is thoroughly cooked.
- Avoid overfilling the Instant Pot. I recommend using a chicken under 8 pounds.
- Let the chicken rest before carving for juicier meat.
Serving Suggestions
Main Dish: Serve the chicken as the main dish with sourdough mac and cheese, sourdough bread, coconut and turmeric rice, roasted veggies, or your other favorites.
Skillet Meal: Use the meat for a sourdough skillet meal or other easy one-skillet dinners.
Soups: Shred the chicken and toss it into your favorite soups and stews.
Shredded: Shred the meat for tacos with sourdough tortillas, casseroles, or chicken salad.
Broth: Save the carcass and use it for home-canned chicken broth or the base for your favorite soups.
Storing & Reheating
- Store leftover chicken in an airtight container in the fridge for up to 4 days. Slice or shred before storing to make reheating easier.
- Freeze cooked chicken in meal-size portions for up to 3 months. Store in freezer bags or airtight containers to prevent freezer burn.
- To reheat, place chicken in a baking dish with a splash of broth, cover with foil, and warm at 350°F until heated through. This keeps it from drying out.
- To warm leftover chicken in the microwave, heat in short bursts (about 30 seconds) covered with a damp paper towel to help retain moisture.
Variations
Lemon Herb Chicken: Season the chicken with garlic and herbs (freeze-dried herbs work great for this). Then, serve it with a splash of fresh lemon juice.
Garlic Butter Chicken: Spread softened butter mixed with garlic and parsley over the top before cooking.
Spicy Southwest Chicken: Rub the chicken with chili powder, cumin, smoked paprika, and cayenne. Finish the cooked chicken with a squeeze of lime.
BBQ Chicken: After cooking, brush the chicken with barbecue sauce and broil for 5–8 minutes until caramelized.
Asian-Inspired Chicken: Add soy sauce, ginger, and sesame oil to the cooking liquid, then sprinkle with green onions and sesame seeds before serving.
FAQs
No, it isn’t safe to cook a stuffed frozen chicken in the Instant Pot because the stuffing may not heat through to a safe temperature. For best results, cook the chicken unstuffed and prepare stuffing separately.
Yes, increase the cook time by about 6 minutes per additional pound. Always check with a meat thermometer to be sure the chicken reaches 165°F in the breast and 175°F in the thigh.
In my experience, it’s hard to crisp the skin after cooking the chicken in the Instant Pot. But to add color and a little texture, transfer the cooked chicken to a baking sheet and broil for 5–8 minutes until golden brown.
Yes, this method works well with frozen chicken parts, too. Just adjust the cook time—about 10–12 minutes (total) for bone-in pieces, depending on their size.
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How To Cook a Frozen Whole Chicken in the Instant Pot
Equipment
- Instant Pot (6 or 8 quart)
- Trivet with Handles
Ingredients
- 1 1/2 cups water
- 4-5 pound frozen whole chicken, (giblets removed)
- 3 tbsp avocado oil
- salt and pepper to taste
- any preferred seasonings, (smoked paprika, garlic powder, onion powder, etc.)
Instructions
- Place a trivet in the Instant Pot. Then, pour in the water.1 1/2 cups water
- Pat the chicken dry with a clean paper towel. Place the chicken in the Instant Pot breast-side up. Then, brush on the avocado oil. This will help the seasonings stick.4-5 pound frozen whole chicken, 3 tbsp avocado oil
- Sprinkle the chicken generously with salt, pepper, and any other seasonings you prefer.salt and pepper to taste, any preferred seasonings
- Close the lid and cook on high based on the following times (see notes for additional info):6-Quart Instant Pot• 3 lbs – 50 minutes• 4 lbs – 60 minutes• 5 lbs – 70 minutes• 6 lbs – 80 minutes8-Quart Instant Pot• 3 lbs – 30 minutes• 4 lbs – 40 minutes• 5 lbs – 50 minutes• 6 lbs – 60 minutesKeep in mind that the Instant Pot will take about 15 minutes or so to pressurize before the cook time starts.
- Remove the lid and check the chicken’s temperature: the thickest part of the breast should be 165°F, and the inner thigh should be 175°F. If it’s undercooked, cook on high pressure for another 5 minutes, then do a quick release.
- If you’d like, transfer the cooked chicken to a broiler-safe skillet or baking sheet. Place it on the second rack from the top and broil for 5–8 minutes to give the skin a golden color. This will enhance appearance but won’t make the skin crispy.
Notes
- The 8-quart Instant Pot works a little better for cooking a frozen chicken because it has a larger cooking chamber and a more powerful heating element. If you are using a 6-quart Instant Pot, you may need to recook for 5-10 minutes.
- If your chicken has been in a deep freezer, add an extra 5 minutes per pound.
- The liquid at the bottom of the Instant Pot makes the best gravy!
- Always check the internal temperature to ensure the chicken is thoroughly cooked.
- Avoid overfilling the Instant Pot. I recommend using a chicken under 8 pounds.
- Let the chicken rest before carving for juicier meat.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
This is a lifesaver on a busy day. I make the whole chicken, then I use it for two recipes (like pot pie and a casserole), then I boil the bones for broth.