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.
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.
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!
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
Ingredients
- 3-5 lbs whole chicken, frozen
- 1 cup chicken broth or water
- 2 cloves garlic
- 1 onion
- salt & pepper, to taste
Instructions
- Cut onion into large chunks.
- Salt and pepper the chicken, add rosemary or other herbs if desired.
- Add some onion and garlic to the cavity.
- Add broth or water to pressure cooker.
- Place chicken on trivet breast side up.
- Add the rest of your onion.
- 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.
- Leave chicken in the pot and allow to naturally release the pressure.
- Check the temperature and cook for 5 more minutes if not done.
- 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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What You Need to Cook a Frozen Whole Chicken
Instant Pot
Whole Chicken
Chicken Broth
Garlic Cloves
Onion
Salt/Pepper
Meat Thermometer
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. - 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. - 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
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.
LV
December 8, 2016 at 1:36 pmI can’t put onion and garlic in the cavity of a frozen chicken because… it’s frozen 😉 Was that note for a thawed chicken?
Lisa Sharp
December 8, 2016 at 2:21 pmI was able to still get mine in the cavity. You could just throw them in the pot if the cavity is frozen together. 🙂
Erin Bradt
December 9, 2017 at 3:25 pmEasily stuffed onion wedges and garlic into the chicken. Excited to see how this does!
Chris Simons
January 3, 2018 at 7:22 amThat 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.
Chris Simons
January 3, 2018 at 7:37 amBTW 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.
Lisa Sharp
January 3, 2018 at 9:01 amIt was frozen but it came frozen and was packaged well so not much ice.
Paula
December 8, 2016 at 3:36 pmWhat 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
Lisa Sharp
December 9, 2016 at 9:10 amMine 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.
Diane
February 24, 2018 at 12:51 pmI 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.
Dana Weatherly
December 13, 2016 at 4:11 pmI 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?
Lisa Sharp
December 13, 2016 at 5:57 pmIt should fine. 🙂
Mrs.Mamma
December 21, 2016 at 4:11 pmI 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.
Lisa Sharp
December 30, 2016 at 3:03 pmI haven’t heard of that one. With the Instant Pot there are some great Facebook groups, I wonder if there are any for the Della.
Chris Simons
January 3, 2018 at 7:28 amAn 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?
Michele
December 22, 2016 at 10:49 amI have an 8 lb chicken – I have the Xtra large InstaPot. How long do you think for an 8 lb guy?
Michele
December 22, 2016 at 10:49 amFROZEN – 8 lb frozen chicky. 🙂
Sara
August 8, 2017 at 9:41 pmI read somewhere 10 minutes per pound on a frozen whole chicken for the Instant Pot. I am trying my 6 lb frozen chicken tonight as I write this.
Lisa Sharp
August 9, 2017 at 9:00 amThat should be about right.
Lisa Sharp
December 30, 2016 at 3:05 pmI’m not quite sure, that big wouldn’t fit in mine. You may try 50 minutes, check it and see how close it is. You can then add time until it’s done. Also there are some Instant Pot groups on Facebook and someone there may have done one that size and know the timing.
stanri
March 16, 2018 at 1:47 pmWhere the hell did you get an 8 pound chicken… That must have been a lot of steroids?
Andrea
December 27, 2016 at 4:51 pmSo 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!?
Lisa Sharp
December 30, 2016 at 3:00 pmIf 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.
Becky
December 29, 2016 at 8:28 amI 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?
Lisa Sharp
December 30, 2016 at 2:59 pmMine was from a local farm and it didn’t have them. I have found that you can often run just a little bit of cool water on it and get it to come off before it thaws. Just be careful and clean up the sink after.
Becky
December 31, 2016 at 9:16 amThanks! I’ll try that next time. I let it thaw this time.
Terry
January 5, 2017 at 6:09 pmCan you remove it before you freeze it?
Terry
January 5, 2017 at 6:12 pmNever mind. I was reading from the bottom up instead of the top down. Asked and answered already 🙂
Julia Mary
December 29, 2016 at 6:55 pmJust tried it! First thing I ever made in my pressure cooker! Sweet success! Thank you!
Lisa Sharp
December 30, 2016 at 2:58 pmSo glad you liked it!
Kathy Thompson
February 20, 2017 at 8:15 amHow big was the bird? How long did you cook at pressure?
Lisa Sharp
February 20, 2017 at 1:52 pmBoth are stated in the recipe, about 4 pounds so I did 45 minutes. 🙂
Ricki Lowe
January 1, 2017 at 1:37 pmDang I need to have the legs sawed off of my frozen chicken to get it in the pot!!!
Ricki Lowe
January 1, 2017 at 2:40 pmYup 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!!!
JR
January 2, 2017 at 11:58 amI haven’t tried my instant pot yet. What’s the trivet? And what should it do for the chicken?
Lisa Sharp
January 2, 2017 at 12:20 pmIt should have come with your Instant Pot, it sits in the bottom of the pot to help keep the chicken off of some of the liquid.
Courtney
January 3, 2017 at 3:51 pmFail. 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….
Lisa Sharp
January 3, 2017 at 7:10 pmSorry to hear that.
Chris Simons
January 3, 2018 at 2:41 pmIf 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.
Donna Adams
January 4, 2017 at 5:39 pmSo 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?
Lisa Sharp
January 6, 2017 at 8:29 amIt didn’t allow you to put it on high pressure?
Mo
January 14, 2017 at 3:52 pmOK just got my instant Pot, have a 3 lb chicken in, set to high via manual option, making my pups food within 5 mins both pups in the kitchen sniffing the air…. Thanks for the recipe I am sure I will be searching for more. Will let you know how it turns out
Mo
January 14, 2017 at 4:52 pmquestion: so once the cooking is dine it goes to the “keep warm: cycle represented with a L and then time in minutes… so when you say let it release naturally are we to keep this keep warm cycle for 10 mins or so?
Lisa Sharp
January 15, 2017 at 2:10 pmHere is info on doing a natural release- http://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/
Terry
January 5, 2017 at 6:25 pmI 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.
Lisa Sharp
January 6, 2017 at 8:28 amGlad this helps. I love having a whole chicken on hand for my husband and I. When it’s only two people you can get a lot of meals out of it.
Dawn Fisher
January 8, 2017 at 5:45 pmI 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. ??
Lisa Sharp
January 9, 2017 at 10:16 amHow big was the chicken? Sorry it didn’t work for you.
Chris
January 13, 2017 at 2:32 pmDawn 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 🙂
MaryAnn
March 3, 2018 at 5:40 pmI 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
Lisa Sharp
March 4, 2018 at 11:19 amI’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.
Sara
January 17, 2017 at 6:16 pmSo 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…
Lisa Sharp
January 18, 2017 at 9:53 amDid you do it on high?
Elizabeth Mosteller
January 28, 2017 at 6:14 pmI’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.
Lisa Sharp
January 29, 2017 at 1:46 pmSo glad to hear it! Isn’t it amazing to cook a frozen chicken in 40 minutes? Gotta love the Instant Pot.
MaryAnn
March 3, 2018 at 5:43 pmMine is raw skin n on the sides after 45 min and NOR. Temp was 175 in several areas. Back n for 10 and then NPR. Hope it works.
Laura
January 30, 2017 at 2:21 pmFor 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.
Laura
January 31, 2017 at 12:33 pmOne 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.
Chris Simons
January 3, 2018 at 2:52 pmIf 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.
Michelle
January 30, 2017 at 4:28 pmCan’t get the innards out because chicken is frozen. Is it ok to cook it in there then take it out after?
Lisa Sharp
January 31, 2017 at 8:34 amIf there is no plastic or anything like that. Laura talks about this below.
Iceni
May 10, 2017 at 6:45 pmI 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.
Lisa Sharp
May 11, 2017 at 10:39 amIf they will fit, sure!
Kirsten
October 28, 2017 at 11:13 amI’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. ??
Lisa Sharp
October 29, 2017 at 12:32 pmSo glad it helped! Feel better.
Carrie Hallman
December 7, 2017 at 2:34 pmI am trying to cook a frozen, whole chicken in an 8 qt. instant pot, which does not have a manual option. Any ideas?
Lisa Sharp
December 7, 2017 at 3:02 pmI checked the Instant Pot Facebook group and everyone on there says manual mode is the pressure cook button on newer models. Hope that helps.
Chris Simons
January 3, 2018 at 2:49 pmInstant Pot has to much more efficient than using an oven.
Amandah
January 6, 2018 at 8:49 pmI 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.
Lisa Sharp
January 7, 2018 at 3:00 pmYou 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.
Amandah
January 6, 2018 at 9:05 pmDo 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!
Brandy J Forras
February 1, 2018 at 11:53 amI’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.
Lisa Sharp
February 2, 2018 at 11:05 amGood idea!
NHolland
February 12, 2018 at 12:43 amI 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.
NHolland
February 12, 2018 at 12:45 amThat should say QR
Renee
February 18, 2018 at 2:00 pmHi. 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!
Lisa Sharp
February 19, 2018 at 11:29 amI haven’t tried it before but I think I would try to put them on top. Let me know how it goes!
Laura
April 16, 2018 at 10:42 amI 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.
Lisa Sharp
April 16, 2018 at 10:48 amI’d start with maybe 15 minutes, check the internal temp and if it’s not cooked put it back for 5 minutes at a time until done.
Laura
April 16, 2018 at 11:24 amSo I set it for that much time, let it come up to pressure and down again, then reset?
Lisa Sharp
April 16, 2018 at 12:48 pmSet it for 15 minutes on manual, let it naturally release the pressure, check the hen and if it needs more time go ahead and add 5 minutes.
Lisa Sharp
April 16, 2018 at 12:49 pmAlso, please let me know how it goes so I can share with others that may be interested. Thanks!
Jacqueline
March 30, 2019 at 6:21 pmI 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?
Lisa Sharp
March 31, 2019 at 3:08 pmWas the cavity filled with ice? That can sometimes cause it to take longer.