Cooking frozen chicken in a pressure cooker is absolutely possible, but there are some important things to keep in mind. The pressure cooking method allows you to skip the thawing step and go straight from freezer to delicious dinner in a short amount of time. With the right techniques, you can make juicy, flavorful chicken using your pressure cooker regardless of whether the meat starts off frozen or thawed.
Can You Safely Cook Frozen Meat in a Pressure Cooker?
Yes, you can safely cook frozen meats like chicken, beef, pork, and more in a pressure cooker. The intense heat and pressure within the sealed pot accelerates the defrosting and cooking processes. As long as you follow a few guidelines, the chicken will be perfectly cooked and safe to eat.
It’s important to note that only the electric pressure cooker models are recommended for cooking frozen meats. Stovetop pressure cookers do not reach high enough internal temperatures to safely thaw and cook frozen items.
When cooking frozen chicken in an electric pressure cooker, be sure to increase the cooking time to allow the frozen meat to come up to temperature. Add at least 50% more time than what’s recommended for thawed chicken pieces. And make sure the chicken is completely submerged in liquid to aid in even cooking.
Benefits of Pressure Cooking Frozen Chicken
Cooking frozen chicken in the pressure cooker has several advantages:
- It’s incredibly fast and convenient – no need to remember to thaw the chicken in the refrigerator overnight!
- The moist, high-heat environment tenderizes the meat.
- You can go straight from freezer to plate in under an hour.
- The skin gets crispy from the pressure cooking method.
- Clean up is easy since everything is cooked in one pot.
How to Cook Frozen Chicken in a Pressure Cooker
Follow these simple steps for perfect pressure cooked frozen chicken every time:
- Use an electric pressure cooker. Stovetop models cannot reach high enough temperatures.
- Don’t overfill the pot. For even cooking, never go over the max fill line.
- Add liquid. Cover the chicken pieces fully with water, broth, sauce, or other cooking liquid.
- Increase cook time. Add 50% more time than recipes made with thawed chicken. Check for doneness.
- Use natural release. Allow the pressure to come down naturally for juicy results.
- Thicken or crisp the skin. Reduce cooking liquids or broil chicken after cooking if desired.
Tips for the Best Results
Follow these tips when cooking frozen chicken in a pressure cooker:
- Cut the chicken into smaller, evenly-sized pieces so it cooks evenly.
- Partially thaw very large pieces like a whole chicken or turkey breast before cooking.
- Add aromatics like garlic, onions, herbs and spices to the cooking liquid for extra flavor.
- Use breasts, thighs, or drumsticks rather than a whole cut up chicken.
- For brothy dishes, thicken cooking liquid after pressure cooking if desired.
- Use a meat thermometer to confirm chicken reaches 165°F.
Chicken and Broth Cooking Times
Refer to this handy chart for estimated pressure cooking times for frozen chicken.
| Chicken Cut | Cooking Time from Frozen |
|---|---|
| Chicken breasts | 18-22 minutes |
| Chicken thighs | 22-28 minutes |
| Chicken drumsticks | 22-25 minutes |
| Chicken wings | 15-18 minutes |
| Chicken quarters or leg quarters | 25-30 minutes |
| Whole chicken (3-4 lbs) | 40-50 minutes |
| Chicken breast (bone in) | 25-30 minutes |
| Chicken broth | 30-40 minutes |
The times above are general guidelines. Always check that the chicken has reached an internal temperature of 165°F with a meat thermometer before removing from the pressure cooker.
Tips for Getting Crispy Skin
Since the chicken cooks surrounded by liquid in the pressure cooker, the skin will not get crispy. Here are some ways to get crisped, browned skin after pressure cooking:
- Broil the chicken pieces skin-side up for 3-5 minutes.
- Pan fry or sauté the cooked chicken skin-side down for a few minutes.
- Coat the skin with oil or butter then brown under a broiler or in a hot skillet.
- Brush skin with sauce like BBQ, buffalo, or teriyaki and broil to caramelize.
Delicious Pressure Cooker Frozen Chicken Recipes
Here are some mouthwatering recipes for cooking frozen chicken in the pressure cooker:
Perfect Pressure Cooker Chicken and Rice
Transform frozen chicken, rice, vegetables, and seasonings into a hearty one-pot meal in under an hour! Adjust cooking time based on amount of frozen chicken.
BBQ Pulled Chicken
Shred tender pressure cooked frozen chicken in homemade or store-bought BBQ sauce for easy sandwiches and tacos.
Buffalo Chicken Soup
Frozen chicken cooks up fast in this creamy, comforting soup flavored with hot sauce, celery, and blue cheese.
Chicken Tikka Masala
Sear frozen chicken pieces then simmer in an aromatic yogurt-tomato sauce until perfectly tender.
Creamy Chicken and Mushroom Soup
Frozen chicken breast and vegetables transform into a hearty, comforting soup with minimal prep required.
Chicken Tortilla Soup
Spicy tomato broth, black beans, and tender shredded chicken are ready fast starting with frozen ingredients.
Jambalaya
Skip the thawing step and make classic Jambalaya loaded with spicy sausage, chicken, shrimp, and all the Creole flavors.
Frequently Asked Questions
Is it safe to cook frozen chicken in the pressure cooker?
Yes, as long as you use an electric pressure cooker and adjust cooking time, it is completely safe. The hot steam thaws and cooks the chicken to a safe temperature quickly.
Can you pressure cook frozen chicken breasts?
Absolutely! Boneless chicken breasts cook very quickly from frozen in the pressure cooker. Add cooking liquid and increase time about 50% longer than recipes made with thawed chicken.
How long does it take to pressure cook frozen chicken?
Expect the cooking time to be about 50% longer than a recipe that starts with thawed chicken pieces. A frozen breast may take 20 minutes, while frozen drumsticks need 25-30 minutes under pressure. Check internal temp.
Should you thaw chicken before pressure cooking?
Thawing first is optional as long as you adjust the cook time. Go straight from freezer to pressure cooker to save time. Partially thaw very large pieces like a whole bird or turkey breast first.
Can I crisp up the chicken skin after pressure cooking?
Yes! The skin will not be crispy after pressure cooking, but you can quickly crisp it up under the broiler or in a skillet on the stove after. Brush with oil or sauce first for extra flavor.
Conclusion
Cooking frozen chicken in a pressure cooker is a quick, safe method that can really speed up meal prep. The key is using an electric pressure cooker, completely submerging the chicken in liquid, and increasing the cook time about 50% longer than thawed chicken. With the right guidelines, you’ll have juicy, flavorful chicken dinner ready fast without having to thaw it first.
Give this shortcut method a try with boneless chicken breasts, drumsticks, wings, or any other chicken pieces your recipe calls for. Feel free to crisp up the skin afterwards for texture and color. Pressure cooked frozen chicken is perfect shredded for soups, tacos, casseroles, and more!