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When the clock's ticking and dinner needs to be on the table fast, Instant Pot frozen chicken breast recipes can be a real lifesaver. With options like Creamy Chicken Alfredo and Spicy BBQ Chicken Tacos, you can whip up a variety of meals that cater to your family's preferences. Each recipe is designed for simplicity and flavor, but you might be wondering which one to try first. Let's explore your options.
Key Takeaways
- Creamy Instant Pot Chicken Alfredo: A quick one-pot meal with frozen chicken breasts and fettuccine, perfect for busy weeknights.
- Spicy BBQ Chicken Tacos: Flavor-packed tacos using frozen chicken, customizable with various toppings, ideal for a quick dinner solution.
- Instant Pot Chicken and Rice: Tender chicken cooked with flavorful rice, easily adaptable with vegetables and spices for a wholesome meal.
- Lemon Garlic Chicken Thighs: Juicy chicken thighs infused with zesty lemon and garlic, all cooked from frozen for easy preparation.
- Chicken Tortilla Soup: A fast and customizable soup made with frozen chicken and canned ingredients, topped with fresh additions like avocado and cheese.
Creamy Instant Pot Chicken Alfredo
Creamy Instant Pot Chicken Alfredo is a quick and delicious meal that's perfect for busy weeknights. With the Instant Pot, you can turn frozen chicken breasts into a creamy, cheesy pasta dish in no time. This recipe utilizes the pressure-cooking function to lock in flavors and moisture, ensuring that your chicken is tender and flavorful.
The addition of fettuccine pasta and a rich Alfredo sauce makes this dish a comforting favorite for the whole family. This dish isn't only easy to prepare, but it also requires minimal cleanup, as everything is cooked in one pot. With just a few simple ingredients, you can have a restaurant-quality meal at home.
Serve it with garlic bread and a side salad for a complete dinner that will impress your family or guests.
Ingredients:
- 1 lb frozen chicken breasts
- 8 oz fettuccine pasta
- 1 cup chicken broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Start by placing the frozen chicken breasts in the bottom of the Instant Pot. Pour the chicken broth over the chicken, followed by the minced garlic and Italian seasoning. Close the lid and set the valve to the sealing position. Cook on high pressure for 10 minutes.
- Once the cooking time is complete, carefully perform a quick release of the pressure. Remove the chicken and shred it using two forks. Set aside. Add the fettuccine pasta to the pot, ensuring it's submerged in the broth. Close the lid again and cook on high pressure for 5 minutes. After the timer goes off, perform a quick release.
- Stir in the heavy cream and Parmesan cheese until melted and smooth. Add the shredded chicken back into the pot, mixing everything together. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Extra Tips:
For an extra boost of flavor, consider adding some sautéed mushrooms or spinach to the mix. If you prefer a lighter version, you can substitute half-and-half for the heavy cream.
Remember to adjust the cooking time if you use fresh chicken breasts instead of frozen, reducing the cooking time to about 5-7 minutes. Enjoy your creamy, comforting Instant Pot Chicken Alfredo!
Spicy BBQ Chicken Tacos
Spicy BBQ Chicken Tacos are a delightful way to enjoy a quick and flavorful meal, especially when using frozen chicken breasts in your Instant Pot. The beauty of this recipe lies in its simplicity and the delicious combination of spices and BBQ sauce that infuse the chicken with bold flavors.
These tacos are perfect for a busy weeknight dinner or a casual gathering with friends and family. With just a few ingredients, you can whip up these spicy tacos that are sure to satisfy your taste buds.
The Instant Pot makes it easy to cook the chicken to perfection while keeping it juicy and tender. Once shredded and combined with your favorite toppings, these tacos will become a staple in your household.
Ingredients:
- 2 frozen chicken breasts
- 1 cup spicy BBQ sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Corn or flour tortillas
- Toppings (e.g., shredded lettuce, diced tomatoes, avocado, cilantro, lime wedges)
Cooking Instructions:
- Place the frozen chicken breasts in the Instant Pot and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Pour the spicy BBQ sauce over the chicken, ensuring it's well coated.
- Close the lid, set the valve to the sealing position, and cook on high pressure for 12 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes before performing a quick release to release any remaining pressure.
- Carefully remove the chicken from the pot and shred it using two forks. Mix the shredded chicken with the remaining sauce in the pot. Warm the tortillas in a skillet or in the microwave, and assemble your tacos with the BBQ chicken and desired toppings.
Extra Tips:
For an extra layer of flavor, consider marinating the chicken with the BBQ sauce for a few hours before freezing it. This will allow the chicken to absorb more flavor as it cooks.
Additionally, you can customize your tacos with various toppings, such as cheese or jalapeños, to suit your taste preferences. Enjoy these tasty tacos with a side of chips and salsa for a complete meal!
Instant Pot Chicken and Rice
Cooking chicken and rice in an Instant Pot is a great way to prepare a delicious meal quickly, especially when using frozen chicken breasts. This one-pot dish combines tender chicken with flavorful rice, making it a wholesome and satisfying dinner option for busy weeknights.
The steam from the Instant Pot guarantees that the chicken stays moist and the rice absorbs all the savory flavors, resulting in a dish that the whole family will love.
This recipe isn't only simple but also customizable. You can add your favorite vegetables or spices to enhance the flavor and nutrition of the meal. Whether you're a busy parent or just someone looking to save time in the kitchen, this Instant Pot Chicken and Rice recipe is a perfect solution that delivers both taste and convenience.
Ingredients:
- 2 frozen chicken breasts
- 1 cup of long-grain white rice
- 1 cup of chicken broth
- 1 cup of frozen mixed vegetables (peas, carrots, corn)
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
- 1 tablespoon of olive oil
Cooking Instructions:
Start by setting your Instant Pot to the "Sauté" function. Add the olive oil and let it heat up. Sauté the diced onion and minced garlic until they become translucent and fragrant, which should take about 2-3 minutes.
Once they're ready, turn off the sauté mode. Place the frozen chicken breasts on top of the onions and garlic, then sprinkle with paprika, Italian seasoning, salt, and pepper.
Next, pour in the chicken broth, making sure the chicken is submerged in the liquid. Add the rice and frozen mixed vegetables on top of the chicken—do not stir. Secure the Instant Pot lid and set it to cook on high pressure for 10 minutes.
After the cooking time is complete, allow for a natural pressure release for 5 minutes before performing a quick release for the remaining pressure. Once the pressure has fully released, open the lid, fluff the rice with a fork, and serve hot.
Extra Tips:
When cooking with frozen chicken, always verify that the internal temperature reaches 165°F for safety. If you prefer a more robust flavor, consider marinating your chicken in seasoning or broth the night before.
Additionally, feel free to experiment with different types of rice or vegetables based on your preferences, and adjust the cooking time accordingly if you use brown rice or other varieties. Enjoy your delicious, hassle-free meal!
Lemon Garlic Chicken Thighs
Lemon Garlic Chicken Thighs are a flavorful and easy-to-make dish that you can whip up in no time using your Instant Pot. The combination of zesty lemon and aromatic garlic creates a mouthwatering sauce that perfectly complements the tender chicken thighs.
Whether you're looking for a quick weeknight dinner or a delicious meal to impress your guests, this recipe is sure to please everyone at the table.
Using frozen chicken thighs means that you can prepare this dish even when you haven't had time to plan ahead. The Instant Pot helps lock in moisture, guaranteeing that the chicken remains juicy and flavorful. Serve it alongside your favorite sides, such as rice or vegetables, for a complete meal that's both satisfying and nutritious.
Ingredients:
- 2-3 frozen chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- Fresh parsley for garnish (optional)
Cooking Instructions:
Begin by adding the olive oil to the Instant Pot and selecting the sauté function. Once the oil is hot, stir in the minced garlic and let it sauté for about 1 minute until fragrant.
Then, add in the frozen chicken thighs, lemon juice, lemon zest, oregano, salt, and pepper. Pour the chicken broth over the top to create steam for cooking. Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 12 minutes.
After the cooking time is complete, allow for a natural pressure release for 5 minutes before carefully switching the valve to venting to release any remaining pressure. Once the lid is removed, check that the chicken is cooked through and tender.
If desired, you can switch the Instant Pot back to sauté mode and simmer the sauce for a few additional minutes to thicken it up. Serve the chicken thighs drizzled with the delicious lemon garlic sauce and garnish with fresh parsley.
Extra Tips:
For an extra punch of flavor, consider marinating the chicken thighs overnight with the garlic, lemon juice, and spices before freezing them. This allows the flavors to penetrate the meat even further.
Additionally, be mindful of the thickness of the chicken thighs, as thicker cuts may require a few extra minutes of cooking time. Always verify that the internal temperature of the chicken reaches at least 165°F for safe consumption. Enjoy your Lemon Garlic Chicken Thighs!
Chicken Tortilla Soup
Chicken Tortilla Soup is a delicious and hearty meal that can be easily prepared in an Instant Pot, even when starting with frozen chicken breasts. This warm and flavorful soup is perfect for a quick weeknight dinner or a cozy weekend meal. Packed with spices, vegetables, and topped with crispy tortilla strips, this dish isn't only satisfying but also customizable to suit your taste preferences.
The beauty of using an Instant Pot for this recipe is the speed at which you can have a comforting bowl of soup ready to enjoy. The pressure cooking method guarantees that the chicken cooks quickly and remains tender, while the flavors meld beautifully together. Serve this soup with your favorite toppings, such as avocado, cheese, sour cream, or fresh cilantro, to elevate the experience.
Ingredients:
- 2 frozen chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn (frozen or canned)
- Tortilla strips for serving
- Optional toppings: avocado, cheese, sour cream, fresh cilantro
Cooking Instructions:
- Start by placing the frozen chicken breasts in the Instant Pot. Add the diced onion, minced garlic, black beans, diced tomatoes with green chilies, chicken broth, corn, and all the spices (chili powder, cumin, smoked paprika, salt, and pepper). Stir to combine the ingredients well.
- Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then perform a quick release for any remaining pressure.
- Carefully remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot. Mix everything together and adjust seasoning if needed. Serve hot, topped with crispy tortilla strips and any additional toppings you prefer.
Extra Tips:
For an added layer of flavor, consider sautéing the onions and garlic in the Instant Pot using the 'Sauté' function before adding the other ingredients. This step enhances the soup's depth of flavor.
Additionally, feel free to customize your toppings and add extra veggies, like bell peppers or jalapeños, to suit your taste!
Teriyaki Chicken Stir Fry
If you're looking for a quick and delicious dinner option, Teriyaki Chicken Stir Fry is a fantastic choice. This dish combines tender chicken breast with vibrant vegetables, all coated in a savory and slightly sweet teriyaki sauce.
The best part? You can make it using frozen chicken breast, allowing you to throw together a satisfying meal even on the busiest of days.
Using your Instant Pot, you can achieve perfectly cooked chicken and a delightful stir fry in no time. The pressure cooker infuses the flavors beautifully and keeps the chicken moist and tender. Pair this dish with rice or noodles for a complete meal that the whole family will love.
Ingredients:
- 1 lb frozen chicken breasts
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 carrots, thinly sliced
- 1/2 cup teriyaki sauce
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for thickening)
- Cooked rice or noodles, for serving
Cooking Instructions:
- Start by adding the frozen chicken breasts to the Instant Pot. Pour in 1/2 cup of teriyaki sauce over the chicken. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, do a quick release of the pressure.
- Carefully remove the chicken and slice it into bite-sized pieces. Set the Instant Pot to the sauté function and add the vegetable oil. Once hot, add the bell pepper, broccoli, snap peas, and carrots to the pot. Sauté for about 3-4 minutes until the vegetables are tender-crisp.
Return the sliced chicken to the pot and pour in the remaining teriyaki sauce. If you prefer a thicker sauce, mix the cornstarch with water and stir it in. Cook for an additional 2 minutes until everything is heated through and the sauce thickens slightly.
Extra Tips:
For a more personalized flavor, feel free to add additional seasonings or ingredients such as garlic, ginger, or sesame seeds. You can also substitute the vegetables based on what you have on hand or prefer.
Always verify that the chicken is cooked to an internal temperature of 165°F for safety. Enjoy your delicious Teriyaki Chicken Stir Fry!
Instant Pot Chicken Curry
Instant Pot Chicken Curry is a delicious and comforting dish that brings together the warm flavors of spices with tender chicken, all cooked in a fraction of the time it would take using traditional methods.
This recipe is perfect for busy weeknights or whenever you're craving a hearty meal without the long wait. What's even better is that you can use frozen chicken breasts, making it a convenient option for those days when you haven't had time to defrost your protein.
The Instant Pot takes all the guesswork out of cooking chicken. By using the pressure cooking feature, you guarantee that the chicken remains juicy and absorbs the flavors of the curry sauce beautifully.
With a few simple ingredients and minimal prep time, you can have a comforting bowl of chicken curry ready to serve with rice or naan, making it a perfect family meal.
Ingredients:
- 2 frozen chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Cooking Instructions:
- Start by setting your Instant Pot to the "Sauté" mode. Once hot, add the olive oil and sauté the diced onion until it becomes translucent, about 3-4 minutes.
- Then, add the minced garlic and ginger, sautéing for an additional minute until fragrant.
- Next, stir in the curry powder, turmeric, and cumin, allowing the spices to bloom for about 30 seconds.
- Add the frozen chicken breasts to the pot, followed by the coconut milk and diced tomatoes. Season with salt and pepper.
- Close the lid and confirm the valve is set to sealing. Cook on high pressure for 15 minutes.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
- Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir well to combine with the sauce. Adjust seasoning if needed.
Extra Tips:
For a thicker curry sauce, you can use the "Sauté" function again after shredding the chicken to reduce the sauce to your desired consistency.
Additionally, feel free to customize your curry by adding vegetables such as bell peppers or spinach during the cooking process for extra nutrients and flavor.
Serve over rice or with naan, and don't forget to garnish with fresh cilantro for an added burst of freshness!
Honey Garlic Chicken
Honey Garlic Chicken is a delicious and easy dish to prepare, especially when using frozen chicken breasts. The combination of sweet honey and savory garlic creates a mouthwatering glaze that pairs perfectly with the tender chicken. This recipe takes advantage of the Instant Pot's pressure cooking capabilities, guaranteeing that the chicken is cooked quickly while remaining juicy and flavorful.
Cooking frozen chicken in the Instant Pot isn't only convenient but also maintains the integrity of the meat, making it an ideal choice for busy weeknights. With minimal prep work and a short cooking time, this Honey Garlic Chicken recipe is a go-to meal for anyone looking to whip up something tasty without spending hours in the kitchen.
Ingredients:
- 2 frozen chicken breasts
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Cooking Instructions:
- Place the frozen chicken breasts in the Instant Pot. In a separate bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, ground ginger, and black pepper. Pour this mixture over the chicken in the pot.
- Close the lid of the Instant Pot, making sure the valve is set to sealing. Select the "Manual" or "Pressure Cook" setting and set the cooking time to 12 minutes. Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes before performing a quick release for any remaining pressure.
If you prefer a thicker sauce, mix the cornstarch with water in a small bowl to create a slurry. After removing the chicken, turn on the sauté function and add the slurry to the sauce in the pot. Stir continuously until the sauce thickens, then return the chicken to the pot to coat with the glaze before serving.
Extra Tips:
For added flavor, consider marinating the chicken in the honey garlic sauce overnight before freezing. This will enhance the taste even more as the chicken cooks.
Additionally, feel free to customize the dish by adding vegetables such as bell peppers or broccoli during the last few minutes of cooking for a complete meal. Always confirm the chicken reaches an internal temperature of 165°F for safe consumption.
Chicken and Vegetable Stew
Cooking chicken and vegetable stew in an Instant Pot is a wonderful way to create a hearty and nutritious meal using frozen chicken breasts. The pressure cooking feature guarantees that the chicken remains tender and flavorful, while the vegetables add freshness and color to the dish.
This recipe isn't only convenient but also allows for a variety of vegetables, making it a versatile option for any night of the week. To make this stew, you can customize the vegetables based on your preferences or what you have on hand. Root vegetables like carrots and potatoes pair beautifully with the chicken, while leafy greens like spinach can be added for a pop of color and nutrients.
With the Instant Pot, you can have a comforting stew ready in no time, making it perfect for busy weeknights or a cozy family dinner.
Ingredients:
- 2 frozen chicken breasts
- 2 cups of chicken broth
- 2 medium carrots, chopped
- 2 stalks of celery, chopped
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 cup of diced potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil (optional)
- 1 cup of frozen peas (optional)
Instructions:
- Start by setting your Instant Pot to "Sauté" mode. If using, heat the olive oil and add the diced onion, carrots, and celery. Sauté for about 3-4 minutes until the onions are translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Next, turn off the sauté function and add the frozen chicken breasts directly into the pot. Pour in the chicken broth, followed by the diced potatoes, thyme, rosemary, salt, and pepper.
- If you're using frozen peas, you can add them at the end of the cooking time.
- Secure the lid on the Instant Pot and set it to "Manual" or "Pressure Cook" for 15 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes before performing a quick release to release any remaining pressure.
- Carefully remove the chicken and shred it with two forks, then return the chicken to the pot and stir well to combine all the flavors.
Extra Tips:
For additional flavor, feel free to experiment with different herbs and spices such as paprika or Italian seasoning.
If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it into the stew after cooking; then use the "Sauté" function to simmer until it thickens.
Always adjust the seasoning to your taste before serving, and enjoy this comforting dish with crusty bread or over a bed of rice for a complete meal.
Instant Pot Buffalo Chicken Wraps
Instant Pot Buffalo Chicken Wraps are a delicious and easy meal that can be prepared in no time, even when starting with frozen chicken breasts. The Instant Pot makes it simple to cook the chicken to perfection while infusing it with spicy buffalo flavor.
These wraps are perfect for a quick lunch or dinner and can be customized with your favorite toppings and sauces. This recipe features tender, shredded chicken coated in tangy buffalo sauce, all wrapped up in a soft tortilla.
It's an excellent option for meal prep or a weeknight dinner, and you can serve it with a side of veggies or chips for a complete meal. Let's explore the ingredients and cooking process!
Ingredients:
- 2 frozen chicken breasts
- 1 cup buffalo sauce
- 1 tablespoon ranch seasoning mix
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- Lettuce, chopped (for topping)
- Diced tomatoes (for topping)
- Extra buffalo sauce (for drizzling, optional)
Cooking Instructions:
- Place the frozen chicken breasts in the Instant Pot. Pour the buffalo sauce over the chicken and sprinkle the ranch seasoning on top. Close the lid of the Instant Pot and make sure the valve is set to sealing.
- Cook on high pressure for 12 minutes. Once the cooking time is up, allow for a natural release for 10 minutes, then do a quick release for any remaining pressure.
- Carefully remove the chicken from the Instant Pot and shred it using two forks. Return the shredded chicken to the pot and mix it with the buffalo sauce.
- Lay out the flour tortillas and fill each with the buffalo chicken mixture. Top with shredded cheddar cheese, lettuce, and diced tomatoes before wrapping them tightly. Serve warm, drizzled with extra buffalo sauce if desired.
Extra Tips:
When preparing Buffalo Chicken Wraps, feel free to adjust the spiciness by choosing a milder or hotter buffalo sauce based on your preference.
Additionally, you can enhance the nutritional value by adding vegetables like bell peppers or avocados into the wrap. These wraps also freeze well, so consider making a double batch to enjoy later!
Mediterranean Chicken With Olives and Tomatoes
Mediterranean Chicken with Olives and Tomatoes is a vibrant and flavorful dish that brings the tastes of the Mediterranean right to your kitchen. This recipe is perfect for busy weeknights, especially when you have frozen chicken breasts on hand. The combination of juicy chicken, briny olives, and sweet tomatoes creates a delicious meal that pairs wonderfully with rice, couscous, or a simple salad.
Cooking with an Instant Pot allows you to achieve tender, juicy chicken without the need for lengthy marinating or cooking times. The pressure cooker locks in the flavors and moisture, making it an ideal method for preparing this Mediterranean delight. With just a few pantry staples and frozen chicken breasts, you can whip up a hearty meal that everyone will love.
Ingredients
- 2 frozen chicken breasts
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Cooking Instructions
Begin by adding the olive oil to the Instant Pot and selecting the "Sauté" function. Once the oil is heated, add the diced red onion and minced garlic, cooking for about 2-3 minutes until the onion becomes translucent.
Next, pour in the chicken broth and scrape the bottom of the pot to deglaze, making certain no bits are stuck. Place the frozen chicken breasts on top of the broth and season them with salt, pepper, oregano, and basil. Finally, add the halved cherry tomatoes and sliced olives on top.
Close the lid of the Instant Pot and confirm the valve is set to "Sealing." Select the "Pressure Cook" or "Manual" function and set the timer for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 5 minutes before switching the valve to "Venting" to release any remaining pressure.
Carefully remove the chicken and let it rest for a few minutes before slicing. Serve with the tomato and olive mixture spooned over the top and garnish with fresh parsley.
Extra Tips
For even more flavor, consider marinating the chicken in Mediterranean spices or lemon juice before freezing. You can also customize this dish by adding other vegetables like bell peppers or zucchini.
If you prefer a thicker sauce, you can remove the chicken after cooking and use the "Sauté" function to reduce the sauce for a few minutes. Enjoy this delicious Mediterranean meal any night of the week!
Chicken Quinoa Bowl
When you're in a rush but still want a nutritious meal, an Instant Pot Chicken Quinoa Bowl is the perfect solution. This dish combines the protein of chicken with the wholesome goodness of quinoa, making it a balanced and filling meal. Best of all, you can cook frozen chicken breasts directly in the Instant Pot, saving you time and effort.
This recipe is easy to customize with your favorite vegetables and seasonings, allowing you to create a different bowl every time. The cooking process is straightforward, and the result is a delicious, one-pot meal that's perfect for meal prep or a quick dinner. In just about 30 minutes, you can have a hearty bowl ready to serve, packed with flavor and nutrition.
Whether you're feeding a family or just yourself, this Chicken Quinoa Bowl will satisfy your hunger and fuel your day.
Ingredients:
- 1 lb frozen chicken breasts
- 1 cup quinoa, rinsed
- 2 cups chicken broth (or water)
- 1 cup frozen mixed vegetables (e.g., peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or cilantro) for garnish (optional)
Cooking Instructions:
Start by placing the frozen chicken breasts into the Instant Pot. Add the rinsed quinoa, chicken broth, frozen vegetables, garlic powder, onion powder, paprika, salt, and pepper.
Make sure all ingredients are evenly distributed and the quinoa is submerged in the liquid. Close and seal the Instant Pot lid, and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release of steam for about 10 minutes, then perform a quick release to release any remaining pressure.
Once the pressure has been released, carefully open the lid. Remove the chicken breasts and shred them using two forks. Fluff the quinoa and vegetable mixture with a fork, then stir in the shredded chicken. Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.
Extra Tips:
For added flavor, consider marinating the chicken beforehand or using different spices and herbs to suit your taste. You can also swap the quinoa for brown rice or another grain if you prefer.
If you want to include fresh vegetables, add them after the initial cooking process and let them steam for a few minutes in the residual heat. This Chicken Quinoa Bowl is versatile and can be tailored to include any leftover vegetables or proteins you have on hand, making it a great option for using up ingredients while still enjoying a delicious meal.
Instant Pot Chicken Fajitas
Instant Pot Chicken Fajitas are a quick and delicious way to enjoy a flavorful meal without spending hours in the kitchen. Using frozen chicken breasts, this recipe takes advantage of the Instant Pot's pressure cooking capabilities to lock in moisture and flavor. The combination of spices, bell peppers, and onions provides a well-rounded taste that pairs perfectly with tortillas or rice.
This dish isn't only easy to prepare but also customizable. You can adjust the spice level or add your favorite toppings like salsa, guacamole, or sour cream. The result is a satisfying meal that can be enjoyed any day of the week, making it a family-friendly option that's sure to please everyone.
Ingredients:
- 1 lb frozen chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bell pepper, sliced
- 1 onion, sliced
- 1/2 cup chicken broth or water
- Tortillas for serving
Instructions:
Start by adding the frozen chicken breasts to the Instant Pot. In a separate bowl, mix together the olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a seasoning blend.
Rub this mixture onto the frozen chicken breasts, ensuring they're well coated. Next, add the sliced bell pepper and onion on top of the chicken, followed by the chicken broth or water.
Seal the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes before performing a quick release to let out any remaining steam.
Remove the chicken and vegetables from the pot, shred the chicken using two forks, and mix everything together. Serve the fajitas in warm tortillas with your favorite toppings.
Extra Tips:
For added flavor, consider marinating the chicken in the spice mixture for a few hours before freezing it. You can also experiment with different vegetables, such as zucchini or mushrooms, to enhance the dish.
If you prefer a spicier kick, try adding diced jalapeños to the mix. Finally, for a more authentic fajita experience, serve with lime wedges and fresh cilantro on the side.
Garlic Parmesan Chicken and Potatoes
Garlic Parmesan Chicken and Potatoes is a deliciously satisfying meal that can be prepared quickly using your Instant Pot. With the combination of tender chicken breasts coated in a rich garlic and Parmesan sauce, paired with fluffy potatoes, it's a dish that's perfect for a busy weeknight dinner.
Plus, cooking from frozen means you can whip this up even if you haven't had time to thaw your chicken ahead of time. This recipe isn't only simple but also incredibly flavorful, making it a favorite among families.
The Instant Pot locks in the moisture and flavors, ensuring that your chicken comes out juicy while the potatoes absorb all the delicious garlic and Parmesan goodness. Whether you serve it with a side salad or some steamed vegetables, this meal is sure to please everyone at the dinner table.
Ingredients:
- 2 frozen chicken breasts
- 1 cup baby potatoes, halved
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Cooking Instructions:
Start by adding the chicken broth to the Instant Pot. Place the frozen chicken breasts in the pot, then add the halved baby potatoes around them.
In a small bowl, mix together the minced garlic, Parmesan cheese, Italian seasoning, salt, and black pepper. Pour the olive oil over the chicken and potatoes, and then sprinkle the garlic-Parmesan mixture on top.
Close the lid and set the Instant Pot to cook on high pressure for 12 minutes. Once the cooking time is complete, allow for a natural release for about 5 minutes, then carefully switch to a quick release to release any remaining pressure.
Open the lid, and check that the chicken is cooked through (internal temperature should reach 165°F). Serve the chicken and potatoes garnished with fresh parsley if desired.
Extra Tips:
For an extra layer of flavor, consider marinating the chicken in olive oil, garlic, and Parmesan before freezing it. This will enhance the taste even more once cooked.
Additionally, if you prefer a crispier texture, you can finish the dish under the broiler for a few minutes after the Instant Pot cooking process. Just be sure to keep an eye on it to prevent burning!
Sweet and Sour Chicken
Sweet and Sour Chicken is a delightful dish that combines the tangy flavor of sweet and sour sauce with tender chicken. Cooking frozen chicken breasts in an Instant Pot allows for quick preparation without sacrificing taste or texture. This recipe is perfect for busy weeknights when you crave something delicious without spending hours in the kitchen.
The balance of sweet, savory, and slightly acidic notes makes this dish a family favorite, and it pairs wonderfully with rice or steamed vegetables. Using your Instant Pot to create Sweet and Sour Chicken not only speeds up the cooking process but also infuses the flavors beautifully.
The pressure cooking method guarantees that the chicken remains moist and tender, while the sauce adds a vibrant touch to the dish. Whether you're serving it for a casual dinner or a special occasion, this recipe is sure to impress.
Ingredients:
- 1 ½ pounds frozen chicken breasts
- 1 cup sweet and sour sauce
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 cup pineapple chunks (canned or fresh)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Cooked rice for serving
Cooking Instructions:
- Place the frozen chicken breasts in the Instant Pot. Pour in the sweet and sour sauce, soy sauce, and add the chopped bell pepper, onion, pineapple chunks, garlic, and ginger. Season with salt and pepper, making sure the chicken is well coated with the sauce and vegetables.
- Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and mix it well with the sauce and vegetables. Serve the Sweet and Sour Chicken over cooked rice.
Extra Tips:
For a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of water to create a slurry and stir it into the sauce after cooking. Allow the mixture to cook on the sauté setting for a few minutes until it thickens.
Additionally, feel free to customize the vegetables based on your preferences; broccoli, carrots, or snap peas can be great additions. Enjoy your Sweet and Sour Chicken with a sprinkle of sesame seeds or chopped green onions for added flavor and presentation!
Frequently Asked Questions
Can I Cook Frozen Chicken Breasts Without Defrosting Them First?
Surprisingly, about 60% of people don't defrost their chicken before cooking. Yes, you can cook frozen chicken breasts without defrosting them first. Just adjust the cooking time, and you'll have a delicious meal ready!
How Long Should I Cook Frozen Chicken Breast in the Instant Pot?
You should cook frozen chicken breasts in the Instant Pot for about 10 to 12 minutes on high pressure. Remember to add at least one cup of liquid for best results and proper cooking.
What Seasonings Work Best for Frozen Chicken in the Instant Pot?
For frozen chicken in the Instant Pot, you'll want to use seasonings like garlic powder, paprika, salt, and pepper. Adding Italian herbs or a splash of lemon juice can elevate the flavor too! Enjoy your meal!
Is It Safe to Cook Frozen Chicken in the Instant Pot?
Yes, it's safe to cook frozen chicken in the Instant Pot. The high pressure cooks it thoroughly, reducing the risk of bacteria. Just make certain you follow proper cooking times and guidelines for best results.
Can I Stack Frozen Chicken Breasts in the Instant Pot?
You can stack frozen chicken breasts in the Instant Pot, but make certain they're not tightly packed. This allows steam to circulate properly, cooking them evenly. Adjust cooking time if needed for thicker stacks. Enjoy your meal!
