Say goodbye to last-minute dinner stress! Learn the secret to cooking a whole frozen chicken in your Instant Pot, transforming it from rock-solid to incredibly tender and juicy in a mere 60 minutes. This game-changing method works with any pressure cooker, including your Ninja Foodi or Crockpot Express, ensuring a delicious meal is always within reach.
Need a quick solution for a tender, flavorful whole chicken? Look no further! This Instant Pot frozen chicken recipe is a consistent crowd-pleaser, amazing everyone with its speed and delicious results. We were skeptical at first, but after preparing it multiple times and shredding it for tacos, our kids couldn’t even tell the difference between this quick-cooked version and one made from a fresh bird.
Our journey began with cooking a frozen whole chicken in a Crockpot. While successful, that method required an entire day. The Instant Pot, however, proved to be a total game-changer. We now rely on this technique weekly, whether for effortless shredded chicken tacos on Tuesdays or when unexpected guests arrive. The convenience and quality are simply unmatched.
If the idea of cooking a frozen roast has already impressed you with our Instant Pot frozen roast recipe, then you’re already halfway to believing in the magic of this frozen whole chicken method. It absolutely works! For those with a Ninja Foodi, simply use the unattached pressure cooker lid. Similarly, a Crockpot Express will yield the same fantastic results. This versatility makes it a must-have recipe for any pressure cooker owner.
How Long Does it Take to Cook a Frozen Whole Chicken in an Instant Pot?
One of the most appealing aspects of this method is the incredible time saving. Cooking a frozen whole chicken in an Instant Pot typically takes about 60 minutes of high-pressure cooking, plus an additional 15 minutes for natural pressure release. This is a mere fraction of the time required for roasting a frozen whole chicken in the oven, and the results are consistently superior in terms of tenderness and juiciness.
While pressure cooking excels at creating incredibly succulent meat, it naturally prevents the skin from crisping up. However, this is an easy fix! Once your chicken is cooked, you can quickly achieve a beautifully crispy skin by broiling it for a few minutes with a drizzle of oil. This simple step bridges the gap between the speed of pressure cooking and the desired texture of roasted chicken skin, giving you the best of both worlds.
Choosing the Right Size Chicken for Your Pressure Cooker
When cooking a whole frozen chicken in a 6-quart pressure cooker, a 6-pound chicken is generally the maximum size that will comfortably fit. Unlike thawed chicken, which is pliable and can be squeezed into tighter spaces, a frozen bird is rigid. Therefore, selecting a slightly smaller chicken when it’s in a frozen state is crucial to ensure it fits properly inside your pot and cooks evenly.
Consider the type of chicken you purchase as well. Cage-free chickens often have less overall fat, meaning a smaller cage-free chicken can yield a similar amount of meat to a larger, non-organic one. This can be advantageous when pot space is a concern. From our experience, cage-free chickens also tend to produce more tender meat, though many factors contribute to the final taste and texture. We often buy fresh chickens on sale, freeze them until they are rock-hard, and then cook them using this very method, sometimes even a week or two after freezing.
Checking for Giblet Bags in Frozen Chicken
It’s important to be aware that some whole chickens come with a giblet bag inside the cavity, while others do not. If your chicken has one, it’s best to remove it before cooking. However, don’t panic if you accidentally cook a giblet bag made of paper – it won’t cause any harm. The real concern arises if the giblet bag is plastic. If you cook a chicken with a plastic bag inside, it’s safest to discard the entire chicken and any liquid, as consuming food that has come into contact with heated plastic is not recommended for health reasons.
Always check the packaging when you buy your chicken to see if it specifies the presence of a giblet bag and its material. Whenever possible, opt for chickens that do not contain an internal bag for peace of mind and convenience. If you’re unsure, a quick visual inspection of the cavity before cooking is always a good idea, though with a frozen bird, this can be challenging until it thaws slightly during the cooking process.
Achieving Crispy Skin on Your Pressure Cooked Chicken
While the Instant Pot excels at tenderizing meat, it doesn’t naturally create crispy skin. However, you can achieve a delightfully crispy exterior similar to a rotisserie chicken with just a few extra minutes of effort. This technique won’t produce the extreme crispiness of an air fryer whole chicken, but it will significantly enhance the texture and flavor.
After your chicken is fully cooked in the pressure cooker, carefully transfer it to an oven-safe dish. Drizzle it generously with olive oil and sprinkle with your favorite seasonings – a simple blend of salt and pepper works wonderfully, or you can get creative with herbs like rosemary, thyme, or paprika. Then, place it under your broiler for about 3-5 minutes, keeping a close eye on it to prevent burning. The skin will transform into a golden, crunchy layer, adding a fantastic dimension to your meal.
This crisping step is particularly recommended if you plan to serve the chicken whole or carved into pieces, where the skin is a highlight. However, if your primary intention is to shred the Instant Pot whole chicken for tacos, sliders, or adding to rice, you might choose to skip this step entirely. In those cases, the skin is often discarded anyway, making the extra effort unnecessary. It all depends on how you plan to enjoy your delicious chicken!
How to Thicken Drippings to Make Delicious Gravy
Once your chicken is cooked to fall-apart perfection and you’ve removed it from the Instant Pot, whatever you do, DO NOT discard the flavorful broth left at the bottom of the pot! These precious drippings are the foundation for an incredible homemade gravy. You can easily use this flavorful liquid to make a rich pressure cooker gravy to pour over your chicken, mashed potatoes, or anything else that could use a boost of savory goodness.
To make gravy, simply strain the drippings to remove any solids. Then, return the liquid to the Instant Pot on the sauté setting. In a small bowl, whisk together a tablespoon or two of cornstarch with an equal amount of cold water to create a slurry. Slowly whisk the slurry into the simmering drippings, stirring constantly until the gravy thickens to your desired consistency. Taste and adjust seasonings as needed. This simple step elevates your meal significantly, making the most of every delicious drop!
This method offers incredible practicality: you can stock up on whole chickens when they’re on sale, freeze them solid, and then cook them directly from frozen whenever the craving strikes. This is a common practice in our household, especially with a deep freeze in the garage. It not only saves money but also minimizes grocery store trips, making it a true win-win for busy families.
We were genuinely surprised by how tender and flavorful the Instant Pot frozen chicken turned out. As mentioned, the drippings yielded an exceptional gravy, perfect for serving alongside. The flexibility of this recipe is also a huge plus. On subsequent occasions, after following the same cooking process and a quick broiler crisp (as seen in the photo below), we shredded the meat to create delicious soft chicken tacos, proving its versatility for various meals.
Frozen Whole Chicken Instant Pot Recipe
Justine
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Print Recipe
Equipment
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1 pressure cooker
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1 trivet
Ingredients
- 4.5 pound chicken , frozen (approx. 4.4 lbs, adjust timing for larger or smaller birds)
- 1 cup chicken broth, or water
- 1 small onion, sliced
- 1 tsp seasoned salt
- 1 tsp garlic salt
Instructions
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Pour chicken broth or water into your pressure cooker pot, followed by the sliced onions.
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Place your trivet on top of the liquid and onions. It’s perfectly fine if it rests directly on the onions.
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Unwrap your frozen chicken and carefully place it on top of the trivet.
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Close the lid of your pressure cooker and ensure the steam release valve is sealed. Set the cooker to high pressure for 60 minutes.
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Once the cooking cycle is complete, allow the pressure to naturally release for 15 minutes. After 15 minutes, carefully quick-release any remaining pressure.
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Carefully remove the chicken from the pot (it will be extremely tender and may want to fall apart). Place it into an 8×8 inch oven-safe dish. At this point, you can also make gravy from the chicken drippings if desired.
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Sprinkle the top of the chicken with seasoned salt, garlic salt, or any other preferred seasonings you typically use when baking a whole chicken.
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Turn on your oven broiler and place the chicken under it for 3-4 minutes, or until the skin crisps up to your liking. Watch carefully to prevent burning.
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Serve immediately! (We particularly love shredding the meat from here and using it to make soft chicken tacos.)
Video
A video demonstration of this recipe can be found on our blog.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Entree, Main Course
American
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After mastering this incredible frozen whole chicken technique, you might be inspired to try other pressure cooker recipes. Here are a few more frozen meat and easy Instant Pot chicken recipes that work perfectly in your Ninja Foodi or any other electric pressure cooker:
- Instant Pot Frozen Meatballs
- Pressure Cooker Frozen Chicken Breasts
- Ninja Foodi Frozen Pork Loin
- Instant Pot Frozen Pot Roast
- Pressure Cooker Frozen Corn on the Cob
These recipes offer similar convenience and delicious results, helping you make the most of your kitchen appliances and ensuring you’re always prepared for a tasty meal, even with ingredients straight from the freezer!
