Go Back
+ servings

Instant Pot Frozen Chicken And Potatoes

Instant Pot Frozen Chicken and Potatoes. A fast and delicious way to cook frozen chicken breasts and potatoes in the Instant Pot Pressure Cooker. Hardly any prep and a great example of an Instant Pot dump and start meal for lazy Instant Pot evenings.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Main Course
Cuisine: Instant Pot
Servings: 4
Calories: 574kcal


Main Recipe Ingredients:


  • Slice your potatoes into roast potato sizes. Or if you are using baby potatoes just slice them in half.
  • Place the potatoes into the Instant Pot, add chicken stock, salt and pepper.
  • Place the frozen chicken breasts on top and pour the 200ml of water over them.
  • Place the lid on the Instant Pot, set the valve to sealing and cook for 10 minutes on manual pressure.
  • When it beeps manually release pressure.
  • Remove the chicken breast, place on a chopping board and slice it.
  • In the Instant Pot reduce the stock by 75% using a ladle and putting it to one side.
  • Add in the soft cheese and place the Instant Pot on sauté. Using a wooden spoon stir until it starts to thicken. Add in white wine, milk, cheddar cheese, frozen sweetcorn and the rest of your seasoning.
  • Add in the sliced chicken and serve.


If your chicken and potatoes is too thick, add in a little bit of your chicken stock that you reserved.
If your chicken and potatoes is not thick enough use a hand blender and blend a small amount of the potatoes to thicken it up.
Your leftover chicken stock can be saved in the fridge for your next chicken dinner.
If you don’t have your own chicken stock, we recommend Kettle & Fire.


Calories: 574kcal | Carbohydrates: 50g | Protein: 47g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 147mg | Sodium: 458mg | Potassium: 2110mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1006IU | Vitamin C: 41mg | Calcium: 298mg | Iron: 14mg