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–+ servings

Instant Pot Frozen Garlic Herb Chicken Breasts

These Instant Pot frozen garlic herb chicken breasts are juicy, tender, and need no thawing; dinner is ready in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 frozen boneless, skinless chicken breasts medium size, 6 to 8 ounces each
  • 2 tablespoons salt-free garlic herb seasoning blend or an equal amount of poultry seasoning
  • 1 cup chicken broth 240 ml; low-sodium broth works well

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories: 240kcalCarbohydrates: 1gProtein: 44gFat: 5gSaturated Fat: 1.5gCholesterol: 115mgSodium: 180mg

Notes

Choose a store-bought garlic herb rub that is salt-free if you want full control over sodium, or simply use poultry seasoning.
Cook time depends on breast size: 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.
Swap the chicken broth for water, vegetable broth, unsweetened apple juice, white wine, or pineapple juice to change the flavor profile.
Let the pressure release naturally for 5 minutes before venting; doing a full quick release right away can make the meat dense and dry.
Use an instant-read thermometer and pull the chicken at 160 to 162 degrees Fahrenheit. The internal temperature will climb to a safe 165 degrees while the meat rests.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion shredded or whole cooked breasts into resealable bags for up to 3 months.

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