18 From Frozen to Fabulous in 12 Minutes: BBQ Chicken!

I didn't think it could be done.  Frozen chicken cooked to tender perfection in 12 minutes?

Let's put my pressure cooker to the test, shall we?

Here's two frozen boneless, skinless chicken breasts.  Thunk.  Thunk.

I wanted some flavor for this chicken, so I squirted our favorite BBQ sauce* (1/2 Bulls Eye with 1/2 honey)....just a couple of tablespoons per breast...

Update:  If you use a thick BBQ sauce, you may need to add 1/4 c. water to your chicken. I added honey to my BBQ sauce and didn't need to add water. I make plain cooked chicken ALL the time using this method with 1/4 c. chicken broth. The frozen chicken releases a LOT of liquid during cooking and this 1/4 cup liquid is just enough to get the steam started to pressurize your cooker. 

Covered my electric pressure cooker, set it on high pressure, and for 12 minutes.  (thawed boneless chicken will only take 5-6 minutes).

It took about 7 minutes for the pressure to build and then the 12 minute countdown began.
After 12 minutes, I did a quick release**, using a pair of tongs to move the pressure valve open...

**update: It is strongly advised to let your meats sit for 5-10 minutes after pressure cooking, then do a quick release. Quick releasing right after cooking can create a "vacuum" and take a lot of the moisture from your meats, causing them to be dry and tough.

Once the pressure was down (only took a couple of minutes), I could open the lid.
Let's take a peek...   Not too shabby!

Let's take them out and see if they are cooked    alllllll     the way through...

Happy dance!!

The side of the chicken that touched the bottom of pot looked even better than the top...all glazey, caramelized and yummy....

This chicken was moist, tender and it shredded easily.  I combined it with some of the 1/2 cup or so of BBQ "broth" that was left over in the pressure cooker and served it with cheese on a homestyle tortilla for a quick and easy meal.

I think we have a winner on our hands, folks!

Dust off your pressure cookers and give this one a try!

print recipe

Frozen to Fabulous Boneless BBQ Chicken
No time to thaw out your boneless chicken? Put it in your pressure cooker, frozen, and have it ready in less than 20 minutes. Use the weight of your chicken to determine the cook time and use a natural release. Frozen chicken releases some liquids, so at least 1/4 cup thin liquid is required.
  • 2 frozen boneless, skinless chicken breasts
  • 1/4 cup water or chicken broth
  • 2 Tablespoons barbecue sauce
  • 1 Tablespoon honey, if desired
COOKING CHART - use HIGH pressure, 1 minute per ounce •Up to 6 oz, use a 5 minute natural pressure release (NPR)*6-11 oz, use a 10 minutes NPR•11 oz or larger, use a full NPR•When cooking multiple chicken breasts, keep chicken in a single layer, with no overlapping. Use a tall trivet and/or steamer basket to separate the layers when stacking•Weigh each chicken breast and take the average weight to determine the cooking time. For example, a 10 ounce frozen chicken breast will use a 10 min cook time with a 10 minute NPR.1. Put 1/4 cup water or chicken broth in the pressure cooker.2. Place the frozen chicken in a single layer, not overlapping, if possible.3. Pour BBQ sauce and honey on top of chicken.4. Close the lid and pressure valve.5. Select HIGH pressure and the time according to the chart.6. When cook time ends, use the NPR recommended on the chart. 7. At the end of the NPR, open the pressure valve to release any remaining pressure. 8. Open the pressure cooker, remove the chicken, and enjoy! Test your chicken with an instant read digital thermometer. Internal temp of your chicken should read at least 165°F.Enjoy your chicken whole, or shred it and mix in with the remaining sauce.
Prep time: Cook time: Total time: Yield: 2-4 servings

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