Instant Pot Whole Chicken Recipes Frozen

So you forgot to thaw the chicken again, huh? Don’t even try to deny it; we’ve all been there, staring blankly into the fridge at a rock-solid bird, wondering if takeout is our only destiny. Well, put down that delivery app, my friend, because your Instant Pot is about to become your new favorite superhero. We’re talking juicy, tender whole chicken, straight from the freezer, no thaw required. Mind blown, right?

Why This Recipe is Awesome

Let’s be real, life is busy. You want delicious food without the fuss, and this recipe delivers exactly that. It’s truly **idiot-proof** (and I say that with love, as someone who once tried to microwave a metal bowl). Seriously, you toss a frozen chicken into your magic pot, press a button, and boom—dinner is served. It’s perfect for those “oh crap, what’s for dinner?” moments, or when you just can’t be bothered with actual meal prep. Plus, cleanup is a breeze, which, let’s face it, is half the battle, right?

Ingredients You’ll Need

Keep it simple, keep it delicious!

• **Whole Frozen Chicken:** The star of our show, still in its icy slumber. Make sure it fits comfortably in your Instant Pot.
• **1 cup Chicken Broth or Water:** For some steamy magic. Broth adds flavor, but water totally works if you’re out.
• **1 tbsp Olive Oil (or any cooking oil):** A little rub-down for that skin.
• **Your Favorite Seasoning Blend:** Get creative! Think paprika, garlic powder, onion powder, salt, black pepper, maybe some dried thyme or rosemary. This is where your flavor adventure truly begins.
• **Optional:** Onion, lemon, or garlic cloves (sliced/smashed) to stuff inside the chicken for extra aroma.

Step-by-Step Instructions

1. **Prep Your Pot:** Grab your trusty Instant Pot. Pour in that 1 cup of liquid (broth or water) at the bottom. This is crucial for pressure building!
2. **Place the Trivet:** Set the metal trivet (the little rack that came with your pot) inside. This keeps your chicken out of the liquid, letting it steam beautifully.
3. **Season the Bird:** Carefully unwrap your frozen chicken. It’s going to be slippery! Pat it down a bit with paper towels if you can, then drizzle with olive oil and rub your seasoning blend all over it. Don’t forget the cavity if you can reach, and feel free to stuff in some onion or lemon slices now.
4. **Into the Pot:** Gently place the seasoned, frozen chicken on the trivet, breast-side up.
5. **Seal the Deal:** Close the Instant Pot lid and make sure the sealing vent is set to “Sealing.”
6. **Cook Time!**
   • For a **3-4 lb chicken:** Set for **60 minutes** on High Pressure.
   • For a **4-5 lb chicken:** Set for **70 minutes** on High Pressure.
   • For a **5-6 lb chicken:** Set for **80 minutes** on High Pressure.

   (Yep, it’s a while, but remember, it’s frozen! And hands-off!)

7. **Natural Release is Key:** Once the cooking cycle is done, let the pressure naturally release for **15-20 minutes**. This is super important for juicy chicken! After that, you can carefully do a quick release of any remaining pressure.
8. **Check for Doneness:** Carefully remove the chicken. Use a meat thermometer to check the thickest part of the thigh (without touching the bone). It should read **165°F (74°C)**. If not, pop it back in for another 5-10 minutes on High Pressure.
9. **Rest and Serve:** Transfer your glorious chicken to a cutting board and let it rest for at least 10 minutes. This lets the juices redistribute, ensuring maximum deliciousness. Carve and enjoy!

Common Mistakes to Avoid

• **Forgetting the Liquid:** Rookie mistake! Your Instant Pot needs liquid to build pressure. Without it, you’ll get a burn notice and a very sad, un-cooked chicken.
• **Not Using a Trivet:** Ever seen chicken stewing in its own juices? Not quite the crispy-skinned dream, is it? The trivet is there for a reason, let it do its job.
• **Skipping the Natural Release:** You want a tender, juicy chicken, not a dry, tough one. The natural release step allows the meat to relax and reabsorb its juices. Don’t rush perfection!
• **Over-seasoning (or Under-seasoning):** While the Instant Pot locks in flavor, a frozen chicken can be a bit of a sponge. Don’t be afraid to be generous with your seasonings, but also don’t drown it. Find your balance!

Alternatives & Substitutions

Feeling adventurous or just working with what you’ve got? No problem!

• **Broth vs. Water:** As mentioned, water is fine, but if you want extra flavor, a **bouillon cube or some powdered chicken base** dissolved in hot water works wonders.
• **Seasoning Swap:** No paprika? Use chili powder! Don’t have garlic powder? Fresh minced garlic can go in the pot with the liquid. The beauty here is personal preference. **IMO**, a good salt and pepper rub is the foundation for anything delicious.
• **Crispy Skin Craving?** After the Instant Pot magic, if you’re like me and love that golden, crispy skin, pop the cooked chicken under the broiler in your oven for 5-10 minutes. Keep a close eye on it—it goes from perfect to burnt faster than you can say “chicken dinner.”
• **Sauce it Up:** Want a quick pan sauce? Remove the chicken, then pour the pot liquids into a saucepan. Simmer, thicken with a cornstarch slurry if desired, and add a pat of butter. Delicious!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

1. **Do I really need a trivet?** Well, technically yes, friend, unless you want your chicken stewing in liquid and not steaming. It’s for even cooking and to prevent the dreaded “soggy bottom.” Trust the process!
2. **Can I add veggies with the chicken?** You can, but fair warning: most veggies will turn to mush with this long cooking time. If you want proper roasted veggies, cook them separately. It’s worth the extra pot, I promise.
3. **My chicken isn’t fully cooked! What now?** Don’t panic! Close the lid, set it to high pressure for another 5-10 minutes, and recheck. Happens sometimes, especially with a really dense, extra-large frozen bird.
4. **Can I make gravy from the drippings?** Absolutely! Once the chicken is out, you can skim off some fat from the liquid in the pot, then use the remaining liquid as a base for a killer gravy. Add a cornstarch slurry to thicken, season to taste, and voila!
5. **What if my chicken is bigger/smaller than recommended?** A general rule of thumb for frozen whole chickens in the Instant Pot is 10 minutes per pound, plus an extra 10-15 minutes for being frozen solid. So adjust accordingly! When in doubt, always err on the side of more time and check internal temp.
6. **Can I use a thawed chicken with this recipe?** You totally can! Just reduce the cooking time significantly – usually around 6-8 minutes per pound, with a 10-minute natural release.

Final Thoughts

See? I told you it was easy. You just turned a rock-solid, forgotten chicken into a tender, flavorful feast with minimal effort. You’re basically a kitchen wizard. So go forth and conquer that hangry beast within. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!