How to cook a pressure cooker frozen whole chicken! From frozen to tender and juicy in 1 hour you’ll always be able to get dinner done. Get out your Ninja Foodi or any brand and get ready for the other frozen chicken in the Instant Pot recipe cooked perfect.
Need to know how to make a pressure cooker frozen whole chicken?? We’ve got it! Another tip + recipe added to our long list of easy Instant Pot recipes here on The Typical Mom blog. (affiliate links present)
Table of Contents
- Ninja Foodi Frozen Whole Chicken
- Instant Pot Whole Frozen Chicken
- How do I cook frozen chicken without thawing it?
- How Long Does it Take to Cook Instant Pot Whole Chicken Frozen?
- What size chicken will fit inside a pressure cooker?
- How to Cook Frozen Whole Chicken Pressure Cooker
- Ingredients
- Equipment Needed
- How to Cook a Whole Frozen Chicken in Ninja Foodi
- Can you put a frozen whole chicken in an Instant Pot?
- How to get crispy chicken skin
- How to thicken gravy from drippings
- Pressure Cooker Frozen Whole Chicken Recipe
Ninja Foodi Frozen Whole Chicken
Like I always say, use what you have. If you don’t have chicken stock, use broth. Or just use water. An onion isn’t really a necessity either but I think it adds to the flavor of the chicken. As a Ninja Foodi recipe use the lid that is not attached, or make in a Crockpot Express.
We started this journey by making a frozen whole chicken in a Crockpot. That turned out well but of course took all day so this method was next. It was a total game changer. Now I use it weekly to shred and make tacos for Tuesday or when guests come over.
If you are new to pressure cooking we have a lot of easy one pot meal recipes for you here. To begin with let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
- I HIGHLY recommend you buy this non stick pot.
- You should know how to deglaze a pressure cooker after sautéing but it won’t have as many issues with this better liner.
For reference, this is the model I have (a 6 quart) and use for all recipe creations.
Instant Pot Whole Frozen Chicken
If this is kinda’ blowing your mind, we wouldn’t share anything that wasn’t a hit for us. Maybe you have made our Instant Pot frozen roast so you are kinda’ thinking this would work too. It will!! Here are a few questions you might have before you get started on this one. ๐
Yes!! We will show you how to cook frozen chicken in Instant Pot right here! It comes out so moist and delicious. Then just crisp skin under broiler or in air fryer. We’ve even made Instant Pot frozen roast and that came out insanely delicious. Game changers I tell you.
Once again, it’s the Instant Pot. Hot steam keeps it most with a natural release, you may never try it any other way again after this.
How do I cook frozen chicken without thawing it?
Using a pressure cooker is the answer I tell you. Here we will share how to cook a whole chicken, but you can also cook frozen chicken breasts in Instant Pot that are just breasts straight out of the bag. Super handy when you’re a forgetful person, like me. Just a bit of liquid and in under an hour you’re ready to eat.
This is not a sponsored post so the brands you see are not a necessity but I will say I buy organic and/or cage free chickens when they are reasonably priced and available in the stores, here’s why:
How Long Does it Take to Cook Instant Pot Whole Chicken Frozen?
This will take about 1 hour which is a fraction of the time of roasting frozen whole chicken in oven and it came out so good. The biggest difference between the two is the texture of the skin, which you could change at the end. Pressure cooked will keep it from getting crispy. If you broil for a few minutes with oil when done you can “fix that” though.
What size chicken will fit inside a pressure cooker?
6 pounds is the max that will fit in a 6 quart I found. Of course you can fit a larger one if it were thawed because it is pliable to get inside there snugly. In this case it is firm so smaller it is.
Cage free chickens have less fat on them overall. This means you can get a smaller chicken with the same amount of meat as a much larger non organic chicken, and size matters when it comes to fitting a whole chicken inside your pot.
The meat is more tender Of course it depends on a lot of factors but I’ve purchased a lot of whole chickens of various varieties and will say that cage free are the best That’s my two cents sort a speak, take it or leave it really but thought I’d share my findings. This chicken I bought fresh, then stuck it in the freezer until it was rock hard, and cooked it about a week after purchasing it.
Some do not have a giblet bag inside, so no worries (this one had no bag). Others contain a bag that is paper which wouldn’t do you harm if cooked inside accidentally. If yours has a plastic bag inside and it is cooked you should discard everything as it is not healthy to eat anything that has come into contact with cooked/heated plastic. Look at the bag when you buy it, it will usually say. Choose one without it.
When purchasing a fresh whole chicken, remove wrapper, discard giblet bag, use a large food saver bag to remove the air and freeze your whole chicken, or put it into a gallon freezer bag for storage.
This method allows you to purchase many whole chickens when they’re on sale and freeze them all, making them immediately ready to cook using this method whenever you want. We do this often since we have a deep freeze in the garage. It saves me money and trips to the store so it’s a win win.
I will tell you, I was surprised at how tender and flavorful it was….and like I said, the drippings made for some great gravy to serve on the side. The next time we made this I followed the same recipe but after putting it under the broiler (below photo) I shredded the meat and we made chicken soft tacos.
There was so much meat on this little 4.2 lb. chicken we had enough leftovers for lunch the next day. Like I said, there is a huge difference, hardly any fat at all which I prefer.
How to Cook Frozen Whole Chicken Pressure Cooker
I will tell you my all time favorite way to get it done the best though is making an air fryer whole chicken. Since yours would already be cooked you’d only need 5 or so minutes. It will gets yours just like the rotisserie version you buy at the store but better. You can add lots of seasonings with some olive oil when it is cooked.
Then pop it into your Cosori, AirWave or Foodi for a few minutes and all of those flavors (or just use salt and pepper) will flavor the skin. Crispy crunchy outside is what you’ll get after just a few minutes.
If you’re just going to shred it for tacos though you may not bother with these steps as you may just discard the skin anyway.
I only do it if I’m serving it as is, cut up into pieces. If I am making sliders or throwing it on top of rice it doesn’t matter. I rip the skin off beforehand in those cases so why bother.
Ingredients
- Frozen whole chicken is used, size that will fit comfortably
- if it is thawed you can use our Instant Pot whole chicken recipe instead
- Onions sliced, yellow or white I use
- Chicken broth – or stock, or water
- Seasoned salt, I love Lawry’s for everything
- Garlic salt or garlic powder for flavor
Equipment Needed
- Trivet – I like one with handles on the sides (use the inner basket if using a Ninja Foodi machine)
- Instant Pot – at least 6 quart Instant Pot or whatever brand you have at home, they all work the same
After cooking a frozen chicken here are a few other frozen meat and easy Instant Pot chicken recipes to try. Use your Ninja Foodi too or other brand of electric pressure cooker:
Instructions for this is almost identical BUT you can crisp the skin in the same basket and not move it anywhere!
How to Cook a Whole Frozen Chicken in Ninja Foodi
- Put 1.5 c water into the inner pot so it will steam well
- Place frozen chicken inside the inner basket inside your Ninja Foodi pot, lower into pot
- Put pressure cooker lid on (lid that isn’t attached)
- Close steam valve – set to seal. You need to do this for any pot you have so it can reach pressure and start cooking.
- Push power on button on the lower right in the front of the pot.
- Push pressure button
- Adjust temp. to high
- Set time to 60 minutes (to cook a chicken 4.5 pounds)
- Press start
- Do a quick release when done
- Lift lid, remove pressure cooker lid, replace with air fryer lid (one that is attached)
- Push air crisp button
- Set time to 8 minutes
- Set temperature to 400 degrees
Lift lid and check, if you want it crispier set for a few more minutes. Then it will look like perfection as you see here. Only add a few minutes at a time so it doesn’t dry out, that would be tragic. The meat inside should stay nice and tender, you’re just browning the outside only.
Pressure cooking a frozen whole chicken really is a game changer. Instead of the normal 20 minutes per pound of baking in the oven, you can now get an even more tender bird in about 40 minutes. Of course timing depends slightly on how large your pieces are.
If you’re just cooking Instant Pot chicken breasts or wings your meal will be ready in under 30 minutes. That used to be unheard of before these fancy devices came about.
Can you put a frozen whole chicken in an Instant Pot?
YES!! Watch my step by step video in this post to see just how it’s done. Then follow directions below and enjoy friends.
- Pour chicken broth or water into your pressure cooker followed by your sliced onions.
- Place your trivet on top of that (if it rests on the onions that is okay). Unwrap your frozen chicken and place it on top of your trivet.
- Close your lid and steam valve and set to high pressure for 60 minutes.
- Allow to naturally release steam for 15 minutes.
- Carefully remove chicken (it will want to fall apart) and enjoy!
How to get crispy chicken skin
- Put cooked bird into an 8×8 dish, or your air fryer.
- Sprinkle the top with seasoning salt, and/or whatever you usually add on top of your whole chicken when you bake it.
- Turn your broiler on and put your chicken in for 3-4 minutes or until skin crisps up as much as you’d like. Serve!! (we love shredding it from there and making soft chicken tacos)
Use your Air fryer lid or CrispLid to crisp at 400 degrees for 5 – 15 minutes or until perfectly cooked outside, cooking time depends on how crispy you want it OR turn your oven broiler on – some countertop toaster ovens have a broiler setting too.
How to thicken gravy from drippings
Also when your chicken is fall apart done and you remove it DON’T throw away the delicious broth at the bottom. You can use it to make pressure cooker gravy to pour on top of your chicken if you want.
Pressure Cooker Frozen Whole Chicken
Equipment
- 1 pressure cooker
- 1 trivet
Ingredients
- 1 chicken , frozen, mine was 4.4 lbs. so timing is appropriate for that size
- 1 c chicken broth, or water
- 1 onion, sliced
- 1 tsp seasoned salt
- 1 tsp garlic salt
- chicken dripping gravy, make with drippings
Instructions
- Pour chicken broth or water into your pressure cooker followed by your sliced onions.
- Place your trivet on top of that (if it rests on the onions that is okay).
- Unwrap your frozen chicken and place it on top of your trivet.
- Close your lid and steam valve and set to high pressure for 60 minutes.
- Allow to naturally release steam for 15 minutes.
- Carefully remove chicken (it will want to fall apart), and put it into an 8×8 dish.
- Sprinkle the top with seasoning salt, and/or whatever you usually add on top of your whole chicken when you bake it.
- Turn your broiler on and put your chicken in for 3-4 minutes or until skin crisps up as much as you’d like.
- Serve!! (we love shredding it from there and making soft chicken tacos)
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow this looks amazing!! This is going to make dinner SO easy tonight. Can’t wait to take out my instant pot for this.
Havenโt made it yet , but itโs currently in the ninja foodi pressure cooking . I just have one question . After the hour of pressure cooking you say to do a quick release and then put the crisper lid on . Do I remove the liquid in the bottom . I had to use the deluxe rack because when I froze the chicken it got a little flattened so it wouldnโt fit in the crisper basket . Also , do I need to transfer it to the crisper basket before air frying it ? Still trying to get use to it and understand . Your answers to these questions would be greatly appreciated. I did a frozen chicken in my IP a few years back and I remembered it was good but not crunchy obviously, but itโs air crisping that fairly new to me
I used the rack instead of the basket from the start and used it the whole time it was crisping up. I also took out the drippings for use in other meals before crisping and it came out great. This is one of my new go-to meal makers!
I made this today exactly how you instructed and it turned out fabulous! I have an IP and used a frozen chicken that had no neck and giblets. It was moist and perfectly cooked. I put seasoning on it and under the broiler and at 4 minutes it was crispy and delicious. Thank you!
Love using my Foodie and was inspired by your recipe. Came out beautifully! Thank you for the info. Your recipe was great, spot on. Don’t worry about the naysayers. Some people wouldn’t be happy even if you showed up and cooked it for them. If you can own an electric pressure cooker, you know there is a ‘Come up to pressure and pressure release time’. An awful lot of recipes out there don’t add them in to the cook time, but you are a functioning adult. Use your common sense, after all, you didn’t expect her to tell you to plug the pressure cooker in!
Thank you Justine for a great Foodie recipe.
LOL…thanks hon ๐
I was wondering is it the same if I pressure cook for 45 minutes and let slow natural release for 15 minutes? Thank you!
Whoops. I thought I read 1 hour and quick release. You said 1 hr and slow release.
Slow release for me is just moving steam valve just slightly so steam comes out very slowly.
I don’t/want an IP! I have used my handy dandy MirrorMatic pressure cooker for everything under the sun for many, many years and see no need to switch to IP A whole 4 lb chicken will be done at 10 lb pressure in 25 minutes…..faster than IP!
I only have one comment/question. In the video it looks like you put the breast side down in the Instant Pot. Doesnโt the breast side always go up?
up/down, makes no difference!
I tried this today. I donโt have an IP, but the recipe seemed to use โpressure cookerโ as a different thing so I tried it in my Clipso pressure cooker. I added three times the amount of chicken broth and two two largish onions. After 50 min, the broth had boiled away and the onions were burnt. I put it under the broiler, but the skin on top burnt a bit before the sun on the sides became crispy. The chicken was ok, very juicy but with a bit more pink in the middle than I would like. Iโll keep it for a curry.
I think that it might be better with an IP rather than a stove-top pressure cooker.
Pretty much every recipe you’re going to find online these days is meant for an electric pressure cooker, any brand. The issue with one that isn’t electric is the temp. is not going to stay as steady if it’s on the stovetop in order to follow the timing I, or any other recipe creator, recommends.
apparently you did not read the instructions how to cook chicken in the pressure cooker. what lb pressure did you set it? as long as you cooked it (50 min) the meat would have fallen off the bones which would have also been very soft; it’s a wonder you didn’t have the pot blow up since all the liquid had evaporated. Pressure cookers are nothing to mess around with. Always follow the directions to a ‘t’,,,that is what they are for.
Actually once the liquid boils away there will be no steam to stay at pressure so the pot won’t blow up. It will burn and warp but not blow up.
Tried this today for my very first IP meal. The chicken came up to the max line when I was sautรฉing it so I just used the driver under the chicken. It came out great. Then cooked the potatoes using the steam mode on high for 10 min & then made gravy. Successful first run!
Your cook time and total times are really misleading. With 60 minutes at pressure and a 15 minute natural release that’s an hour and 15 minutes not even taking into account the time to come to pressure. Once you add time to come to pressure you’re looking at bare minimum an hour and half for the whole recipe not an hour and five minutes.
This may be a silly question, but do you put the whole chicken in the freezer in the same packaging it came from in the store? If so what about the thingys inside the chicken? Are they cooked along with everything else inside the chicken? Or do you take them out and repackage the chicken before freezing? I’m anxious to try this recipe.
I added an explanation above to this for you and others.