Frozen Chicken Breast in the Instant Pot with Garlic

Garlic Frozen Chicken Breast in the Instant Pot

We have all been there. You walk into the kitchen at 6:00 PM, hungry and tired, only to realize the chicken is still a solid block of ice in the freezer. It is a classic home cook frustration that usually ends with a pizza delivery or a very sad bowl of cereal.

But honestly, your Instant Pot was practically built for this exact crisis. This isn't just a "backup plan" recipe, it's actually one of my favorite ways to prep protein because the pressure cooker forces flavor deep into the meat in a way that oven baking simply can't touch.

The aroma that hits you when you vent the steam is incredible. You get that punchy, sharp scent of six smashed garlic cloves mingled with the earthy notes of rosemary and thyme. It smells like you’ve been simmering a pot roast all day, even though you just pulled these ingredients out of the pantry and freezer five minutes ago.

Trust me on this, once you master the timing, you will never panic about forgotten defrosting again.

I used to worry that cooking from frozen would result in a rubbery, bland mess. I even tried boiling them once (huge mistake), which was a disaster. The trick here is the combination of bone broth and butter.

While the pressure does the heavy lifting, the fats and collagen in those liquids ensure the fibers don't just tighten up and dry out. Let's crack on and look at why this works so well.

The Secret to Juicy Success

The magic of this recipe lies in the physics of the pressure cooker. When we lock that lid, we are creating an environment where the boiling point of water increases, forcing moisture into the dense, frozen fibers of the meat.

• Pressure Denaturation: High pressure breaks down tough connective tissues faster than dry heat, ensuring the frozen chicken breast in the Instant Pot with Garlic remains tender.
• Steam Infusion: The volatile compounds in the garlic and rosemary are trapped inside the pot, circulating at high velocity and penetrating the chicken rather than escaping into the air.
• Thermal Momentum: Starting from frozen actually helps the exterior of the chicken not overcook while the center reaches the safe internal temp of 74°C (165°F).
• Fat Emulsification: As the cubed butter melts into the bone broth under pressure, it creates a rudimentary sauce that coats the chicken, preventing "moisture bleed" once the pressure is released.

Necessary Pantry and Protein Specs

Fresh Garlic and Herb Essentials

To get the best results for your Frozen Chicken Breast in the Instant Pot with Garlic, you need to be specific with your ingredients. I always use Pacific Foods Low Sodium Chicken Bone Broth because it allows me to control the salt levels myself.

For the chicken, ensure you are using 1.5 lbs (about 680g) of boneless skinless chicken breasts. If they are frozen together in one giant clump, try to give them a quick rinse under cold water just to separate them so they cook evenly.

• 1.5 lbs (680g) Frozen boneless skinless chicken breastsWhy this? Lean protein that absorbs herb flavors efficiently under pressure. (Sub: Frozen thighs, but increase cook time by 3 mins)
• 1 cup (240ml) Low sodium chicken bone brothWhy this? Deep umami base that adds more body than plain water. (Sub: Vegetable broth or water with a bouillon cube)
• 1 tsp (5g) Fine sea saltWhy this? Essential for drawing out the natural juices of the meat. (Sub: Kosher salt, but use 1.5 tsp)
• 6 cloves Fresh garlic, smashed and peeledWhy this? Creates a sweet, mellow garlic undertone after pressure cooking. (Sub: 1 tbsp garlic paste)
• 2 tbsp (28g) Unsalted butter, cubedWhy this? Adds a silky fat layer to prevent the chicken from feeling "stringy." (Sub: Olive oil or ghee)
• 1 tsp (2g) Dried oreganoWhy this? Classic Mediterranean warmth that survives high heat. (Sub: Dried marjoram)
• 1 tsp (2g) Dried thymeWhy this? Floral notes that pair perfectly with poultry. (Sub: Dried sage)
• 1/2 tsp (1g) Cracked black pepperWhy this? Adds a sharp bite to balance the rich butter. (Sub: White pepper for less visual speckling)
• 1 sprig Fresh rosemaryWhy this? The oils are released slowly, scenting the entire pot. (Sub: 1/2 tsp dried rosemary)

Tools for the Pressure Cooker

You’ll obviously need an Instant Pot or similar electric pressure cooker (6 quart or 8 quart works best for this volume). I also recommend having a pair of OXO Good Grips Silicone Tongs for removing the hot chicken and a Thermapen Digital Thermometer to verify that 74°C (165°F) internal temp.

Using a thermometer is the only way to be 100% sure you aren't overcooking it into sawdust.

Executing the Eight Key Steps

1. Pour the liquid. Add the 1 cup (240ml) of chicken bone broth into the inner pot of your Instant Pot. Note: Never skip the liquid, or you will trigger the burn notice.
2. Season the broth. Stir in the sea salt, dried oregano, dried thyme, and black pepper directly into the broth.
3. Add the aromatics. Drop in the 6 smashed garlic cloves and the whole sprig of fresh rosemary.
4. Layer the protein. Place the 1.5 lbs (680g) of frozen chicken breasts into the liquid. Ensure they are not stacked too high to help the steam circulate.
5. Add the fat. Distribute the 2 tbsp (28g) of cubed butter over the top of the chicken pieces.
6. Seal and set. Lock the lid and turn the steam release valve to "Sealing." Select Manual/Pressure Cook on High for 12 minutes. Note: The total 27 minute cook time includes the ramp up time and natural release.
7. Pressure release. Once the timer beeps, let the pot sit for a 10 minute natural pressure release (NPR) before turning the valve to "Venting" for any remaining steam.
8. Rest and shred. Remove the chicken to a plate. Let it rest for 5 minutes until the juices redistribute, then slice or shred as needed.

Fixing Texture and Moisture Issues

Why Your Chicken Turned Rubbery

If the meat feels like a bouncy ball, you likely used a "Quick Release" immediately after the timer went off. Sudden pressure drops cause the muscle fibers to contract violently, squeezing out all the moisture. Always give it at least 10 minutes of natural release.

How Do I Fix the "Burn" Notice?

This usually happens if there isn't enough thin liquid at the bottom. If you used a thick sauce instead of bone broth, the sensors will overheat. To fix it, vent the steam, add another 1/2 cup of broth, and scrape the bottom of the pot with a wooden spoon to loosen any stuck bits before restarting.

What If My Breasts Are Extra Thick?

If your chicken breasts are massive (more than 2 inches thick), they might need an extra 2-3 minutes of pressure time. If you check with your thermometer and it’s under 74°C, just put the lid back on and let it sit in the hot liquid for 5 more minutes the residual heat will usually finish the job.

Smart Adaptations and Healthy Swaps

Right then, let's talk about making this recipe work for your specific diet. If you are following a strict Paleo or Keto plan, this recipe is already almost perfect. Just ensure your bone broth doesn't have hidden sugars. If you want to change the flavor profile, you can easily swap the rosemary for cilantro and lime juice to make a Mexican style shredded chicken. This is a great base for my Franks Buffalo Chicken Dip recipe if you're looking for a crowd pleasing appetizer.

Fresh vs. Shortcut Comparison

Decision Shortcut

• If you want taco filling: Add 1 tbsp of cumin and 1 tsp of chili powder to the broth.
• If you want creamy chicken: Whisk in 1/4 cup of heavy cream to the liquid after cooking.
• If you want crispy skin: This isn't the recipe for you! Use an air fryer instead.

Storing Chicken for Better Prep

Fridge Storage: You can keep this chicken in the fridge for up to 4 days. The best way to keep it moist is to store it inside the leftover cooking liquid. The fat from the butter will solidify, but it will melt beautifully when you reheat it.

Freezing: This cooked chicken freezes like a dream for up to 3 months. I like to shred it first, then portion it into freezer bags with a spoonful of the garlic broth. To reheat, just toss it in a skillet over medium heat until sizzle hot.

Zero Waste Tip: Don't you dare throw away that leftover liquid! It is essentially a fortified garlic herb broth. Strain it and use it as the base for a soup, or use it instead of water to cook rice or quinoa. It adds a ridiculous amount of flavor to side dishes.

Serving Ideas and Plate Pairings

This chicken is incredibly versatile. I often serve it sliced over a big green salad, but if you want something more substantial, it pairs beautifully with a hearty loaf of bread. I personally love dipping a slice of my Wheat Bread recipe into the garlic butter juices at the bottom of the bowl. It’s pure comfort food.

For a fun weekend dinner, you could even use the shredded garlic chicken as a topping for a Pretzel Crust Pizza recipe. The chewy dough and the savory garlic chicken are a match made in heaven. If you're keeping it simple, just serve it alongside some steamed broccoli or roasted sweet potatoes.

Myths About Pressure Cooking Frozen Meat

Myth: Searing is necessary for flavor. While searing adds a Maillard reaction crust, you can't really sear a frozen block of meat effectively. In this recipe, we rely on the garlic and herb infusion in the liquid to provide the depth of flavor that searing usually offers.

Myth: Cooking from frozen makes chicken "watery." Actually, the extra moisture in frozen chicken can be a benefit in a pressure cooker. As long as you don't overcook it, the chicken will stay more hydrated than fresh chicken, which can sometimes dry out faster under high pressure.

Myth: You can't use the "Burn" notice liquid. If you get a burn notice, the liquid isn't ruined unless it smells like charcoal. Usually, it's just a tiny bit of protein that stuck to the bottom. Scrape it off, add more liquid, and continue. The "burnt" flavor rarely penetrates the whole breast.

Scaling the Recipe

Scaling Down (1/2 or 1/4): If you only want to cook one chicken breast, you still need to use at least 1 cup (240ml) of liquid to ensure the pot reaches pressure. Reduce the butter and herbs by half, but keep the liquid the same.

Scaling Up (2x): You can double the chicken to 3 lbs, but do not double the broth. Use 1.5 cups (350ml) of broth and increase the salt and spices to 1.5x. Work in batches if your chicken breasts are so large they are stacked more than two layers high.

How does pressure impact frozen fibers?

When chicken is frozen, the water inside the cells expands into crystals. High pressure effectively "massages" the heat into these crystals, melting them rapidly while the steam prevents the cell walls from becoming brittle and dry.

Why is the natural release non negotiable?

Think of the chicken like a sponge. Under pressure, it's being squeezed. If you release the pressure instantly, the "sponge" expands too fast and tears. A slow release allows the fibers to relax and soak the garlic broth back in.

Why does garlic need a liquid medium?

Raw garlic can turn bitter if scorched. By submerging the smashed cloves in bone broth, we are essentially poaching them. This creates a mellow, sweet garlic flavor rather than the sharp, pungent bite of raw or sautéed garlic.