How Long To Cook Frozen Chicken In Pressure Cooker: Quick

Frozen chicken in a pressure cooker takes about 10 to 20 minutes on high pressure, depending on the cut.

I’ve cooked frozen chicken in pressure cookers for years and tested times for breasts, thighs, and whole birds. In this guide I explain exactly how long to cook frozen chicken in pressure cooker, step by step, with real tips, safety checks, and fixes for common problems. Read on to get fast, safe, and tasty results every time.

Why use a pressure cooker for frozen chicken

A pressure cooker turns frozen chicken into a hot meal fast. It shortens cook time by raising pressure and temperature. That makes it great for busy nights or last-minute meals.

Benefits of using a pressure cooker for frozen chicken

Speed: Meals finish in a fraction of oven or stovetop time.
Even cooking: Pressure helps cook from the outside in.
Moist results: Steam locks in moisture for tender meat.
Convenience: No thawing needed. Put frozen chicken in and go.

I will show how long to cook frozen chicken in pressure cooker for each cut. You will learn when to use natural release vs quick release, and how to check doneness.

General cooking times by cut

Times vary by cut and size. These ranges are for electric pressure cookers on high pressure. Always confirm with an instant-read thermometer.

Breasts (single or two medium breasts)

Time: 10 to 12 minutes high pressure
Natural release: 5 to 10 minutes
Notes: Add 1 cup liquid. Larger breasts lean to 12 minutes.

Boneless thighs (frozen)

Time: 12 to 15 minutes high pressure
Natural release: 5 minutes
Notes: Thighs are forgiving and stay moist.

Bone-in thighs or drumsticks

Time: 15 to 18 minutes high pressure
Natural release: 5 to 10 minutes
Notes: Bones need a few extra minutes to heat through.

Shredded chicken for tacos or chili (small frozen chunks)

Time: 8 to 10 minutes high pressure
Natural release: 10 minutes
Notes: Use high pressure then shred with two forks.

Whole frozen chicken

Time: 6 to 8 minutes per pound on high pressure
Natural release: 15 minutes
Notes: For a 4-pound bird, plan 24 to 32 minutes plus NR. Check internal temp at the thickest part.

How long to cook frozen chicken in pressure cooker depends on size. Larger pieces need more minutes. Always aim for 165°F (74°C) internal temp.

Step-by-step: how long to cook frozen chicken in pressure cooker

Follow these exact steps to cook frozen chicken safely and well.

Prep the cooker
- Add 1 to 1.5 cups of water, broth, or sauce to the pot.
- Place a trivet for whole birds or stacked pieces.
Arrange the frozen chicken
- Place pieces so steam can circulate.
- Do not tightly pack frozen slabs that block steam.
Set time based on cut
- Use the times above to choose high pressure minutes.
- For how long to cook frozen chicken in pressure cooker, err on the higher end if unsure.
Pressure and release
- Seal the lid and cook on high.
- Use natural release for 5–15 minutes per cut to finish cooking gently.
- Quick release works for small pieces if speed matters.
Check doneness
– Use a meat thermometer. Target 165°F (74°C).
- If under, reseal and add 2–4 minutes extra.
Rest and serve
- Let meat rest 3–5 minutes after pressure is fully released.
- Shred or slice and serve.

These steps show how long to cook frozen chicken in pressure cooker and how to check final doneness. Follow them for consistent meals.

Tips and troubleshooting for perfect results

Small fixes save meals. Here are tips I learned the hard way.

If chicken is undercooked

Add 2 to 4 minutes of high pressure and check again.
Use natural release for a few minutes to let carryover heat finish.

If chicken is dry or tough

Overcooking can dry breast meat. Reduce time or use thighs.
Add a splash of broth before pressure if you plan long times.

If the cooker won’t come to pressure

Ensure liquid is present. Frozen meat releases less liquid.
Break up large blocks so steam can circulate.

If skin is desired

For a crisp finish, broil or sear in a hot pan after pressure cooking.
Pat skin dry before crisping.

Practical seasoning tips

Add salt and pepper before cooking for basic flavor.
For shredded chicken, cook in sauce to infuse flavor.

Knowing how long to cook frozen chicken in pressure cooker helps avoid these mistakes. Use the tips to save time and eat better.

Safety and internal temperature

Safety is the goal. Pressure cooking frozen chicken is safe if you follow temps and time.

Key safety rules

Always reach 165°F (74°C) at the thickest part of the meat.
Use an instant-read thermometer for accuracy.
If temperature is low, return chicken to high pressure for more time.

About partial cooking and bacteria

Pressure cooking heats fast and evenly when pressure is reached.
Starting from frozen reduces the chance of bacteria growth compared with slow methods.

Be honest about limits

Pressure cookers vary by model. Times are a guide, not an absolute rule.
For precise safety, trust your thermometer more than time charts.

Understanding how long to cook frozen chicken in pressure cooker includes checking temperature and following safe practices every time.

Personal experiences and common mistakes I made

I’ve learned a few things by testing frozen chicken in my pressure cooker.

Story 1: The time-saver

Once I needed dinner in 25 minutes. I tossed frozen thighs with salsa and cooked 15 minutes on high. Natural release finished them. Dinner was juicy and fast.

Story 2: The undercook surprise

I cooked a large frozen breast for 10 minutes once and it read 155°F. I added 4 minutes and it hit 165°F. Lesson: always verify temp.

Common mistakes people make

Crowding the pot so steam can’t move.
Skipping liquid and trying to pressure cook a dry bag.
Trusting time alone instead of checking the thermometer.

These real-world examples show how long to cook frozen chicken in pressure cooker works in practice and how small changes affect results.

Frequently Asked Questions of how long to cook frozen chicken in pressure cooker

How long to cook frozen chicken in pressure cooker for breasts?

For frozen breasts, cook 10 to 12 minutes on high pressure. Let the cooker natural release for 5 to 10 minutes and confirm 165°F internal temperature.

Can I cook a whole frozen chicken in a pressure cooker?

Yes. Plan 6 to 8 minutes per pound on high pressure with a 15-minute natural release. Check the thickest part for 165°F before serving.

Do I need to add liquid when cooking frozen chicken in a pressure cooker?

Yes. Always add at least 1 cup of liquid to create steam and reach pressure. Sauce, broth, or water will work.

Is it safe to pressure-cook frozen chicken without thawing?

Yes, it is safe if the chicken reaches 165°F internally. Use recommended times and verify with a thermometer.

Will frozen chicken be tough after pressure cooking?

Not usually. Overcooking can make breasts dry. Use thighs for forgiving results and follow recommended times for best texture.

Should I use natural release or quick release for frozen chicken?

Natural release of 5 to 15 minutes helps finish cooking gently and keeps meat moist. Quick release is fine for small pieces when time is tight.

Conclusion

Pressure cooking frozen chicken saves time and makes tasty meals when you follow clear times and safety checks. Use 10 to 12 minutes for breasts, 12 to 15 for boneless thighs, and 6 to 8 minutes per pound for whole birds. Always add liquid and confirm 165°F internal temperature before serving. Try a small test batch if you are unsure, adjust times, and keep a thermometer handy. If you found this helpful, try a recipe tonight and share your experience or questions below.

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