Instant Pot Frozen Chicken is rotisserie whole chicken cooked without thawing. Pressure cooking frozen chicken requires only 5 minutes of prep and it comes out super juicy!
Rinse frozen whole chicken with cold water and pat dry with paper towel. Drizzle with a bit of oil and using your hands rub it all over chicken. This step will ensure proper “sticking” of spices to frozen chicken.
Place frozen chicken in Instant Pot breasts side down. Sprinkle half of each spice evenly on one side of chicken in the following order: salt, pepper, garlic powder, smoked paprika and oregano.
Carefully flip the chicken (we don’t want to disturb the spices) and season the other half with remaining spices (might seem like a lot but trust me). Holding onto the sides transfer chicken onto a large plate.
To the Instant Pot, add water and trivet (steam rack with handles is more convenient if you have one). Place whole chicken inside IP breasts side up, close the lid, set pressure vent to Sealing and press Pressure Cook on High Pressure or Manual (this IP cooks only on High):
For 6 quart Instant Pot:
3 lbs whole chicken - 50 minutes.
4 lbs whole chicken - 60 minutes.
5 lbs whole chicken - 70 minutes.
For 8 quart Instant Pot:
4 lbs whole chicken - 40 minutes.
5 lbs whole chicken - 50 minutes.
6 lbs whole chicken - 60 minutes.
Display will say ON, Instant Pot will take about 15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
After your chicken is ready, Instant Pot will beep, display will say OFF and now it needs to bring pressure down on its own before you can open it, which will be indicated by a dropped down float valve. It is called Natural Release. 8 quart will take about 40 minutes and 6 quart - 15-20 minutes. Do not do Quick Release (turning sealing valve to Venting position). Wait for a pin to drop down on its own.
Open the lid and you will have the juiciest and most flavorful chicken ever. Serve however you like, shred for meal rep, freeze for later, save bones for bone broth. Oh, and that flavorful broth at the bottom makes amazing soup the next day (don’t throw away!). So many options, it’s crazy!
Video
Notes
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze for up to 3 months. Thaw in a fridge or on a counter.
If your chicken has giblets: If giblets are in paper bag you can with them inside and remove after cooking. Or remove giblets before freezing.