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Instant Pot Whole Frozen Chicken

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Looking for an Instant Pot whole frozen chicken recipe? You reached the right place. This Instant Pot pressure cooker recipe for a whole frozen chicken will help save you mealtime stress.

Instant Pot and cooked chicken on a table

I grocery shop once a month so that means I freeze most of my meat. There is nothing wrong with freezing meat, it can even help prevent food waste. However, it does mean you need to remember to thaw the meat in time for meals. I’m often pretty bad about this.

Even if I do remember to thaw the meat so often you think you have thawed it long enough only to find it hasn’t really thawed all fully. I swear no matter how long I thaw the turkey on Thanksgiving, it’s still frozen that morning. Is this just me? Why do turkeys not want to thaw?

A life-changing moment happened for me when I got my Instant Pot, an electric pressure cooker, and I was looking for pressure cooker recipes. I learned you could cook frozen meat in it in very little time. I first tried this with chicken breasts and even though they were totally frozen they were done in around 15 minutes. And they were wonderful!

I’ve heard people talk about cooking frozen chicken in a slow cooker but this is not considered safe. It can increase your risk of food poisoning and that’s something I try to avoid. But because pressure cookers cook the food so fast it is considered safe.

whole chicken on white plate

After trying the frozen chicken breasts in the Instant Pot, I saw people talking about cooking whole frozen chickens in the Instant Pots and figured I needed to try that. I hate finding the room to thaw something that big in my fridge and like I said I always forget anyway.

I love cooking whole chickens because we can get a nice dinner out of it and then the rest of the meat can be used in other dishes for even more meals. And the bones can also be used to make delicious broth for even more meals. It’s a great option for frugal meals and reduces food waste.

Just add a simple side dish and you have an easy and healthy meal that is ready in no time. We all need more of those and less fast food!

You can also use the cooked chicken in my easy chicken pot pie or a delicious Greek Lemon Chicken Soup. 

How to Cook a Frozen Chicken in the Instant Pot

If you don’t have an Instant Pot yet (or your chicken is too big to fit in the Instant Pot) and have a frozen whole chicken to cook check out How to Cook a Frozen Chicken in the oven. 

Instant Pot Whole (Frozen) Chicken

Cook a frozen whole chicken safely and quickly with an Instant Pot.

Cook a whole frozen chicken in less than an hour in the Instant Pot.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 3-5 lbs whole chicken, frozen
  • 1 cup chicken broth or water
  • 2 cloves garlic
  • 1 onion
  • salt & pepper, to taste

Instructions

  1. Cut onion into large chunks.
  2. Salt and pepper the chicken, add rosemary or other herbs if desired.
  3. Add some onion and garlic to the cavity.
  4. Add broth or water to pressure cooker.
  5. Place chicken on trivet breast side up.
  6. Add the rest of your onion.
  7. Secure the lid on your Instant Pot. Select Manual, high pressure, and set for 30-50 minutes depending on the size of your chicken. Mine was about 4 pounds so I did 45 minutes and it would have been okay with slightly less time.
  8. Leave chicken in the pot and allow to naturally release the pressure.
  9. Check the temperature and cook for 5 more minutes if not done.
  10. Serve and enjoy! Don't forget to save the bones to make broth.

Notes

This is best for chickens that don't contain the neck and giblets. If bought fresh remove these pieces before freezing. Sometimes you can get them out while it's frozen but not always. 

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© Lisa Sharp
Cuisine: Main Dish / Category: Recipes

What You Need to Cook a Frozen Whole Chicken

Instant Pot
Whole Chicken
Chicken Broth
Garlic Cloves
Onion
Salt/Pepper
Meat Thermometer


This recipe is for an Instant Pot whole frozen chicken but fresh whole chickens are great in the Instant Pot as well. For a fresh whole chicken cook it the same as above but for 6-8 minutes per pound of chicken. I tend to go to the higher side because I want to be sure it is cooked and pressure cooking helps prevent it from getting dry. Just be sure to check the temperature and stick it back in if it’s not fully cooked.

Free Instant Pot Cheat Sheet

Want to start using your Instant Pot more and not have to look up a recipe every time? This free cheat sheet can help you find the cooking time for a lot of your favorite foods. Just stick it on your fridge so it’s always ready to go.

Frequently Asked Questions

  • What do I do if the cavity is frozen so I can’t stuff it with onion and garlic?
    You can just put them in the pot with the chicken. If there is no plastic inside, just chicken parts it is okay to cook it with these in it. It can take a bit longer if it is filled with ice. 
  • What size Instant Pot do you need?
    I have a 6 quart Instant Pot and it has worked fine for the whole chickens I’ve made that were about 4 lbs. Much larger and you may want to go with an 8 quart. Someone in the comments with an 8 quart said she made a 6 lb chicken in her’s with no problem.
  • How long do I cook a larger chicken for?
    It’s about 10 minutes per pound. If there is a lot of ice in the cavity it may take longer.
  • My chicken isn’t done after the suggested time, what do I do?
    Depending on how close it is add 5-10 minutes and cook again. Check the internal temperature and if it’s not done add more. Sometimes there is ice build-up inside of the chicken and it can make it take longer. 
  • How do you get the insides out of the frozen chicken?
    If mine contains anything in the cavity I remove it before freezing. If you didn’t do this step I have been able to use cold water to thaw the inside a bit to get everything removed.
  • How do you do a natural release?
    It’s a simple process that is great to learn for many recipes. Click here for the full instructions.
  • My Instant Pot doesn’t have a “manual” button, what do I do?
    There is a “pressure cook” button on some models, this is the same thing.

Related Post: How to Cook Salmon from Frozen

Instant Pot on counter

If you want to learn more about the Instant Pot read 6 Reasons You Need an Instant Pot. They are a really great multitasking product.

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Comments

  1. I can’t put onion and garlic in the cavity of a frozen chicken because… it’s frozen 😉 Was that note for a thawed chicken?

    Reply

    • That picture of the hen in the pot doesn’t look frozen.
      Mine was a brick of ice.
      Including the onion I added potatoes, and carrots.
      I cooked all of it for 30 minutes, and it was well done.

      Reply

      • BTW It was about 3.5 lbs Rock Cornish Hen. I put on Steam. I let the Instant Pot cool down by itself, for like 10 minutes.
        The thing is it takes longer for the Instant Pot to start the 30 min cycle because the Hen is frozen. It smart that way. As far as I can see you can’t really go wrong with this thing. It has like what three different sensors? Very smart cooker.

        Reply

  2. What size is your Instant Pot? I just got mine and I was going to do a whole chicken from frozen using your method above, however; my 5.6lb chicken won’t fit in my 6qt. Do you have the 8qt for your 4lb chicken? As I only received mine a few days ago, I am considering returning it for the 8qt.

    Thanks,
    Paula

    Reply

    • Mine is the 6 quart. An 8 quart may not be a bad idea if you want to do bigger whole chickens often. Since I just have two people to feed small chickens work well for us.

      Reply

    • I was worried about having the 8 at and it being too big, but Im so glad I went that route. Nothing has been too big for it so far. I have a 6# chicken in it right now.

      Reply

  3. I am attempting to do this right now! But I was unable to get the chicken to fit once I set the trivet inside. This is my first time using the instant pot so… I hope I don’t somehow ruin the chicken since I just set it in. Will it be ok?

    Reply

  4. I got a Della 12qt. Cooker. HUGE! I LOOOVE it. One word of caution on the Della though- instruction manual is downright WORTHLESS and no recipes so you are basicly on your own with your massive cooker. Ive managed with google and a bit of old fashioned ingenuity. It will easily fit an 8# chicken. Awesome for my family of 7.

    Reply

    • An 8# chicken, are you sure it wasn’t a Turkey? Chickens use to be about 3 to 4 lbs at most. Everything is bigger nowadays. Which makes me wonder, how accurate are recipes, i.e. garlic cloves range from normal size to huge?

      Reply

      • That’s because of all the hormones they inject in our chickens now days to make them grow fast and BIG!!!

        Reply

  6. So happy to learn we can cook frozen meat in the IP!!
    However, how do I remove the insides (neck and such?) when it’s frozen shut!?

    Reply

    • If you buy it fresh just remember to take it out before you freeze it. Once it’s frozen I have been able to get it out with a knife before or with a bit of cool water to thaw it just a tiny bit. Just clean up carefully after.

      Reply

  7. I was so excited to do this! Unfortunately, the cavity has a bag of giblets frozen inside so I have to wait for it to thaw to cook it. I can’t remember ever getting a chicken that didn’t have this bag inside. How do we get around that one?

    Reply

    • Yup sawed off the ends of the legs that stuck out too far….and used a steam basket instead of the trivit. Chicken is in the POT! Happy New Year!!!

      Reply

  11. Fail. My chicken is frozen so I can’t get out the neck etc. Running cold water didn’t work – it’s an entire frozen chicken. Now trying to defrost in microwave. We may be resorting to take out Chinese…. again….

    Reply

  12. So strange, when I put my Instant Pot on Manual it would not allow me to adjust the temperature! So, I put it on Poultry and adjusted to the “more” setting hopefully this will work. Perhaps I did it wrong?

    Reply

  13. I got my IP for Christmas and love it. I also started Paleo 3days later with a few bumps but no bruises. I have a hard time throwing good illegal foods away…I still have to cook for my husband (gluten free and hates most all veggies). The chicken idea is perfect for us. Still trying to adjust portions for paleo food plan. I have tried carne asada beef, pork loin, and anything goes veggie soup for me with a little pork loin for flavor. They were all delicious.

    Reply

  14. I did as you said.
    Manual high pressure and set my own timer for 40 minutes. (Because in manual you cannot set a timer for that.) then set it to keep warm to naturally release pressure.
    Chicken was stil raw inside.
    So set it to poultry- med- 20 minutes-
    Still bleeding around the leg/thigh.
    Doing another 20 on poultry now I hope it’s done. ??

    Reply

    • Dawn Fisher..Did you have the value set to the closed position? 250 ml liquid/stock, add all the seasonings you like, garlic herbs, spices etc onion carrot, .. Chicken on top. Put on manual, set to high pressure, 6 mins per Ilb + 2 mins over..NPR, as per Ipot UK instructions perfect 🙂

      Reply

    • I cooked mine 45 minutes NPR Skin on legs and sides looks raw. Pulled a leg out and bloody. Temp was 175 in several areas so thought it was done. Back on for 10 minutes. Not sure what to do about pressure release but if it’s still raw not sure what to do. May have to put in micro or oven

      Reply

      • I’ve not had this happen, was it maybe thawed in some areas when you cooked it? That would make it cook very unevenly. It’s often nice to put it in the oven for a few minutes anyway to crisp the skin. Hope it works.

        Reply

  15. So 3.5 frozen Rock solid chickie…. Followed your recipe 45 mins, NPR…. Still 30 degrees under temp. Did 8 more minutes QR still 20 under temp, doing another 5 now…. Hoping…

    Reply

  16. I’ve had a frozen whole chicken in freezer for awhile but after finding this receipe this afternoon I figured I would try it. My bird was just a little shy of 4lbs; cooked on high pressure for 40 minutes. It was falling off the bone and so tender. Family loved it, will definitely be making this again. Thanks for the recipe.

    Reply

  17. For everyone wondering about the neck/giblets frozen inside the chicken:
    It’s totally fine to cook the chicken with those still inside. The neck and giblets are just chicken meat of a slightly different kind. They won’t hurt anything. The giblets are usually in a parchment bag (not plastic) so there’s no concern about the bag cooking – parchment is made to be cooked with.

    I just did this. Whole frozen chicken direct from the freezer, neck and giblets hopelessly frozen inside. Stuck the whole thing in the instant pot anyway. I cooked it for 60mins (about a 5.5 lb bird) and that wasn’t quite enough, so I removed the neck/giblets when I opened the pot at 60mins. My chicken needed another 15mins to be fully done.

    Next time I’ll set the pot for 80 mins to start if I’ve got a 5.5 or so lb bird.

    Reply

    • One more thing here: The chicken will take a bit longer to cook if the neck & giblets are still inside because there won’t be the “hole” in the cavity for heat/moisture to circulate. So, yes, it works, but plan on extra time (as I note above – I’ll plan for 80mins instead of 40 if I’ve got a larger bird and was unable to remove the giblets from the cavity.

      Reply

      • If there is giblets or a neck inside why don’t you steam it for a few minutes with a little water, then pull it out of the pot, remove the stuff, and resume cooking?
        I’ve done something like that before, and worked out OK.

        Reply

  19. I got my IP for Xmas and have not used it yet. Got a whole frozen chicken in freezer. Can you add whole potatoes, carrots etc to cook at the same time?
    I have just discovered your site, it’s great. Best wishes to all.

    Reply

  20. I’m still learning to use my instant pot and tried this with Cornish hen, parsnips and leeks. Turned out really good. Been feeling under the weather and this just hit the spot! Thanks for the information because I wouldn’t have known how much broth, how long etc. ??

    Reply

  21. I am trying to cook a frozen, whole chicken in an 8 qt. instant pot, which does not have a manual option. Any ideas?

    Reply

  23. I made this tonight. But it was undercooked. I realized that i had the pot on nomal high pressure. Not sure if I should have had it on “more”? 3 pound bird so I did 30 minutes with NPR. Currently I the oven to brown.

    Reply

    • You can always add more time if something isn’t finished in the Instant Pot. This has worked for a lot of people, including myself. I’m sorry it didn’t for you. It should be on the highest pressure.

      Reply

  24. Do not follow this recipe as directed! My frozen 3 pound chicken was not done even after 30!minutes in the oven after the instant pot!

    Reply

  25. I’m looking forward to trying your recipe today. =) I also frequently forget to take meat out of the freezer in time for it to thaw but I started using a little trick that really helps. When I get meat from the freezer, I take out about 2 or 3 different packages at a time. I just let them defrost in an open container in the fridge. This kind of forces me to use all the wonderful meat I have stockpiled and although I don’t have a formal menu planned out, it gives me a few days to think about how I’m going to prepare and serve each cut of meat. It also lets me be flexible with our schedule and which days I have time to cook.

    Reply

  26. I read these failures daily and I’m concerned that some people may be cooking and the IP never pressurizes and continues to eject steam while they think its cooking. If the valve is not in the up position which locks it and allows pressure to build, it is not cooking correctly. The cause is usually a misseated ring. If steam is escaping for a long time the timer may still count down. Mine did on 2 occasions. Do a 1R, open the lid when all steam stops, reseat your ring and start very. If you need ADSL liquid add it. It should succeed nicely.

    Reply

  27. Hi. So if I want to add red potatoes, onions and carrots, should they go on top or bottom of chicken? So excited to try this tonight!

    Reply

  28. I have a teeny tiny little Cornish game hen. Maybe a pound or a pound and a half at most but not labeled. How long do you think it needs to cook? I have NEVER used my instant pot before so super nervous and no idea how to work it but excited to try. Advice appreciate.

    Reply

  29. I just tried this recipe using a completely frozen 4lb chicken. Initially set to 30 min high pressure. When done, internal temp was below 100. So I tried again and after another 30, was only up to 120. After a third time, it was 150. So trying a fourth. Wonder what went wrong?

    Reply

  30. Unfortunately this was a fail for us. Had a bird a little less than 3lbs and put it on for 30 min following the directions carefully. Was still completely raw in the middle with blood running out. Put it back in for another 6 min and barely any change. It’s now back in for 15 more min currently after we microwaved it for a while, hopefully we get to eat soon! We use our instant pot (love cooking chicken breasts from frozen and shredding it) and have never had any issues so I am not sure what has gone wrong here tonight 🙁

    Reply

  31. Thanks so much for the directions! I’ve been working with a mini the last year and just got my 6 quart, so I know there’s many exciting things to come!
    Just wanted to throw you a small tip about your turkey! I always put my frozen bird into the brine, in a clean ice chest, with whatever herbs and veggies I’m using in the cavity, 48 to 60 hours before. I just check on it a couple of times a day adding ice as needed. It always turns out super moist and flavorful… I’ve been in charge of the Thanksgiving bird ever since!

    Reply

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