Instant Pot Frozen Garlic Herb Chicken Breasts
Ingredients
Method
- Arrange the frozen chicken breasts on a clean surface. Coat the tops with garlic herb seasoning, patting it onto the meat, then flip and season the other side the same way.
- Put the metal trivet in the bottom of the Instant Pot and pour in the broth. Set the seasoned frozen chicken on the trivet; the breasts may touch, overlap, or stack.
- Lock the lid in place and move the steam release valve to the Sealing position. Select Manual/High Pressure or Pressure Cook/High and set the timer to 10 minutes. The pot will need time to pressurize before it starts counting down.
- When the cooking program finishes, leave the pot untouched for exactly 5 minutes of natural pressure release, then carefully turn the valve to Venting to release any remaining steam.
- Take off the lid and check one of the larger breasts with an instant-read thermometer; it should register between 160 and 162 degrees Fahrenheit. Move the chicken to a platter or cutting board and let it rest for 5 minutes.
- After resting, serve the chicken whole or sliced, or chop or shred it to use in salads, tacos, soups, or any dish that calls for cooked chicken.
Nutrition
Notes
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Let us know how it was!Why This Recipe Works
You know that frozen chicken bag in the back of your freezer, the one that keeps the meal plan calm? Let’s make something amazing with it. These instant pot frozen garlic herb chicken breasts go from icy block to dinner table in about 25 minutes.
No thawing. No babysitting. No soaking chicken in warm water while you pray.
Now, I’ll be honest. My first attempt at frozen garlic herb chicken breasts in the instant pot went sideways. The outside cooked up fine, but the texture came out dense, almost like a rubber band. Turns out I was doing one small thing wrong, and it had nothing to do with the chicken itself.
Here’s the good news: pressure cooking frozen chicken is completely safe, and it’s fast. The instant pot frozen chicken breasts time is shorter than you think, and the results can be genuinely juicy when you handle the release right.
You know the feeling when dinner just works? That’s what we’re after here.
Step-By-Step: Instant Pot Frozen Chicken Breasts
For this recipe, you need three simple things: frozen boneless, skinless chicken breasts, a good salt-free garlic herb seasoning blend, and chicken broth. That’s it.
The magic is in the method, not the shopping list.
1. Season The Chicken Straight From The Freezer
Yes, you read that right. The seasoning goes right onto the icy surface. I know it feels strange, but trust me. The rub clings as the chicken warms, and it creates a flavorful crust while the pot does its work.
If your frozen garlic herb chicken breasts already look heavily seasoned, do not rinse them. Just let the flavors ride.
2. Set The Chicken On A Trivet, Not In The Liquid
Here’s the part most folks skip: use that metal trivet that came with your Instant Pot. Pour the chicken broth into the bottom, then set the seasoned frozen chicken on top of the trivet.
The chicken steams rather than boils. Boiling can make the meat tough, and we’re not doing that today.
3. Cook For 10 Minutes, Then Let It Rest
Lock the lid, set the valve to Sealing, and select Pressure Cook or Manual on High. Set the timer for 10 minutes for medium chicken breasts. The pot will take some time to build pressure before the countdown starts.
When the timer goes off, leave the pot alone for exactly 5 minutes of natural pressure release. This step is everything. A frozen chicken breast instant pot natural release keeps the fibers relaxed, while a quick release can shock the meat into that rubbery texture we all hate.
4. Check The Temperature And Rest
After the 5 minutes, turn the valve to Venting to release any remaining steam. Open the lid and check the thickest part of a larger breast with an instant-read thermometer. You’re looking for 160 to 162 degrees Fahrenheit. The temperature will climb to a safe 165 degrees while the meat rests.
Let the chicken rest on a cutting board for 5 minutes before slicing. I know you’re hungry. I know it smells like garlic and herbs. Just give it those 5 minutes, and you won’t regret it.
Tips for Garlic Herb Chicken That Stays Juicy
This recipe is forgiving, but a few details make the difference between good chicken and church chicken. Here’s what I’ve learned testing these frozen garlic herb chicken breasts in the instant pot over and over.
- Breast size matters. Set 9 minutes for 6-ounce breasts, 10 minutes for 8-ounce breasts, 12 minutes for 9 to 10-ounce breasts, and 14 minutes for 12-ounce breasts.
- Natural release is non-negotiable. Full quick release right away makes the meat dense and dry. Always give it 5 minutes.
- Use a thermometer, not a guess. Chicken breast internal temperature in the instant pot should hit 160 to 162 before resting, then climb to 165.
Common Mistakes To Avoid
❌ Venting right away → ✅ Leave the pot alone for 5 minutes of natural release.
❌ Cooking one giant frozen block → ✅ Make sure the pieces are individually frozen so they cook evenly.
❌ Setting the same time for every breast size → ✅ Adjust by ounces and confirm doneness with a thermometer.
Easy Ingredient Swaps and Variations
This is one of those dump-and-go recipes that works with what you have. If you don’t have a garlic herb blend, reach for poultry seasoning instead. Same amount, same method.
For the cooking liquid, chicken broth is my standard, but you can swap it for water, vegetable broth, unsweetened apple juice, or pineapple juice. Each one changes the flavor just a little, and that’s the fun part.
The timing stays the same. Just pick your liquid and go.
What To Serve With Garlic Herb Chicken
The first time I made this, I served the chicken whole with rice and a pile of roasted vegetables. By the time I sat down, Marcus had already sliced into his piece and was nodding like he’d just heard a good sermon.
That’s the kind of response you’re cooking for.
- Slice it over a chopped salad for a light dinner.
- Shred it into soups, tacos, or grain bowls.
- Serve it with mashed potatoes or crusty bread to soak up the juices.
- Chop it for quesadillas or meal-prep containers.
On those cool fall evenings when you want comfort but don’t want to heat up the whole kitchen, this is the save.
How To Store Leftover Instant Pot Chicken
Leftovers are a gift. Store cooled chicken in an airtight container in the refrigerator for up to 4 days.
Want to freeze it? Portion shredded or whole cooked chicken into resealable bags and freeze for up to 3 months. That’s a future dinner already handled.
For reheating, add a small splash of chicken broth and cover it. Low and slow keeps the meat tender, so don’t nuke it at full power and call it a day.
Frequently Asked Questions
When you lift that lid tonight, you’ll take a deep breath. The garlic and herbs will hit you first, and then you’ll see those golden, juicy chicken breasts just waiting for you. That’s the moment it all clicks.
If you give these instant pot frozen garlic herb chicken breasts a try, come back and tell me how it went in the comments. I want to hear about your win. And if you’re planning ahead for a busy week, pin this Instant Pot frozen garlic herb chicken recipe so you can find it when the freezer is calling your name.
You just upgraded your freezer stash to a weeknight superpower. That’s how we do it.
Source: Learn More About This Dish
How long should I pressure cook frozen chicken breasts in the Instant Pot?
For medium frozen chicken breasts around 6 to 8 ounces, set the timer to 10 minutes on High Pressure. Then let the pot naturally release for 5 minutes before venting. Adjust the cook time by 1 to 2 minutes if your breasts are significantly smaller or larger.
Why is my chicken breast rubbery in the Instant Pot?
Rubbery chicken usually means one of two things: you did a full quick release instead of a 5-minute natural release, or you overcooked the meat. Shock the frozen chicken with immediate venting and the fibers tighten up. Give it that natural release window and cook to 160 degrees, not 165 under pressure.
What ingredients do I need for Instant Pot garlic herb chicken?
You need frozen boneless, skinless chicken breasts, a salt-free garlic herb seasoning blend, and chicken broth. A metal trivet helps the chicken steam instead of boil, but those three ingredients are the whole recipe. Simple, right?
What size Instant Pot did you test this recipe in?
I tested this in a standard 6-quart Instant Pot. If you’re using a larger pressure cooker, keep the same cook time and add an extra half cup to a full cup of liquid so the pot can come to pressure without a burn notice.
Can I cook more than 4 frozen chicken breasts at once?
Yes. If your Instant Pot is big enough to fit them, you don’t need to change the cook time. The pot will simply take longer to pressurize before the countdown begins. Check the thickest breast with your thermometer before serving.
