Forget the hassle of thawing and achieve culinary perfection with this guide to cooking **frozen chicken tenders in your Instant Pot**, or any pressure cooker like the Ninja Foodi. These unbreaded chicken tenders emerge incredibly tender and juicy, consistently moist, and infused with your favorite flavors. This method is a game-changer for busy weeknights, transforming rock-hard frozen chicken into a delicious meal in minutes.
The Instant Pot truly shines when it comes to cooking frozen meat, especially chicken. This innovative kitchen appliance locks in moisture and cooks ingredients rapidly under high pressure, ensuring your chicken tenders are never dry or tough. Once you experience the convenience and quality of cooking **frozen meat in a pressure cooker**, you’ll wonder how you ever managed without it. This recipe is just one of many easy and quick Instant Pot recipes designed to simplify your meal prep.
Instant Pot BBQ Chicken Tenders: A No-Breading Frozen Recipe
It’s important to clarify that this recipe focuses on raw, unbreaded frozen chicken tenders, often found in larger bags in the freezer section. We’re not talking about the pre-cooked, breaded varieties. If you’re looking for instructions on how to cook those, you might prefer our guide on air fryer frozen chicken tenders. This recipe offers a healthier alternative, boasting all the flavor and tenderness without the added breading, making it a fantastic choice for a balanced meal.
While we’ve previously covered cooking frozen whole chicken breasts in the Instant Pot (ideal for shredding), this specific method is tailored for chicken tenders. Tenders are naturally more delicate and cook faster, perfect for when you want them to remain whole for serving. They are often perceived as more premium and, as their name suggests, exceptionally tender. Though typically smaller than full breasts, they offer a delightful texture and quick cooking time.
Why Pressure Cook Frozen Chicken Tenders?
The beauty of using a pressure cooker for frozen chicken tenders lies in its efficiency and ability to produce consistently excellent results. Here’s why this method stands out:
- **No Thawing Required:** Go straight from freezer to pot. This eliminates the need for advanced meal planning, making it perfect for last-minute dinners.
- **Speed:** Pressure cooking significantly reduces cooking time compared to conventional methods, getting dinner on the table much faster.
- **Ultimate Tenderness and Moisture:** The high-pressure environment forces liquid and steam into the chicken, preventing it from drying out and ensuring every bite is succulent and tender.
- **Flavor Infusion:** Cooking with broth or your chosen liquid allows the chicken to absorb flavors more effectively, resulting in a more delicious final product.
- **Healthy Option:** Without breading, these tenders are a lean protein source, easily adaptable to various dietary preferences.
Essential Ingredients for Instant Pot Frozen Chicken Tenders
You’ll be surprised at how few ingredients are needed to create such a flavorful and satisfying dish. The simplicity is part of its charm!
- **Frozen Chicken Tenders:** Approximately 2 lbs. It’s best if you can separate them before cooking, but we also provide instructions for cooking them as a solid block. For those curious, chicken tenderloins are essentially the same cut. If you use slightly smaller tenderloins, you might consider decreasing the cooking time by 1 minute to prevent overcooking.
- **Chicken Broth or Water:** About 2 cups. This liquid is crucial for generating the steam needed to bring your Instant Pot to pressure and to cook the chicken thoroughly. Chicken broth will add an extra layer of flavor, while water works perfectly fine in a pinch.
- **Barbecue Sauce (Optional, but recommended):** 1 cup of your favorite barbecue sauce. This is added *after* pressure cooking to coat the perfectly cooked tenders, transforming them into a savory, saucy delight. You can also experiment with other sauces like teriyaki or buffalo!
Equipment Needed
To successfully prepare this dish, you’ll need just a few basic tools beyond your pressure cooker:
- **An Instant Pot or Pressure Cooker:** Any model will work similarly.
- **Trivet or Vegetable Steamer Basket:** This is essential to elevate the chicken above the cooking liquid, allowing it to steam rather than boil, which contributes to its tender texture. Most Instant Pots come with a metal trivet.
- **Tongs:** Useful for safely lifting the hot cooked chicken tenders out of the pot.
Using Other Pressure Cookers (e.g., Ninja Foodi)
If you’re using a Ninja Foodi or another brand of electric pressure cooker, rest assured the cooking process remains identical. Simply use the pressure cooker lid that seals (often not the attached air fryer lid for Ninja Foodi) and follow the same instructions. While some models may have more specific buttons or features, the core principle of high-pressure cooking is universal.
Detailed Steps: How to Cook Frozen Chicken Tenders in a Pressure Cooker
Follow these simple steps for perfectly cooked, juicy chicken tenders every time:
- **Preparation:** Ideally, separate the frozen chicken tender pieces. This allows the steam to circulate evenly around each piece, ensuring uniform cooking and tenderness. If they are frozen in a solid block, don’t worry, we have a modified timing for that. You can often break them apart under cool running water if they are only lightly frozen together.
- **Add Liquid & Trivet:** Pour 2 cups of chicken broth or water into the bottom of your pressure cooker pot. Place the trivet (or steamer basket) inside the pot, above the liquid.
- **Position Chicken:** Carefully arrange the chicken tenders on top of the trivet. Avoid submerging them in the liquid; they should be elevated to steam.
- **Seal and Cook:** Secure the lid on your pressure cooker and ensure the steam release valve is set to the “sealing” position. Select the “Steam” function (or “Manual” / “Pressure Cook” on High Pressure if you don’t have a specific steam button).
- **Cooking Times:**
- **For Separated Tenders:** Set the cook time to **7 minutes** on high pressure. Allow for a **natural pressure release** at the end. This is highly recommended for meat as it helps the chicken reabsorb juices, making it exceptionally moist.
- **For Solid Frozen Chunk Tenders:** First, steam for **5 minutes** on high pressure. Then, allow for a natural pressure release. Carefully remove the lid, separate the chicken pieces (they should be easier to break apart now), then replace the lid and steam valve. Cook for an additional **2 minutes** on high pressure, followed by a **quick release** of pressure.
- **Finish & Serve:** Once cooked, carefully remove the tenders from the pot. Plate them and generously pour your favorite barbecue sauce over them. You can also use homemade teriyaki sauce, buffalo sauce, or any sauce you desire.
While this pressure cooking method yields incredibly tender and moist chicken, it won’t give you a crispy exterior. If you crave that crispiness, you might enjoy our recipe for air fryer chicken tenders no breading. Both are fantastic, healthier alternatives to options like frozen chicken nuggets in an air fryer. The choice simply depends on the texture you’re in the mood for and whether your chicken is still rock-solid frozen!
Additional Cooking Tips for Perfect Results
- **Checking Doneness:** For average-sized tenders, the recommended cooking times are usually sufficient. To be absolutely sure, you can cut into the thickest part of a tender to check for pinkness; juices should run clear. For very large or unusually thick chicken tenderloins, always use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C). This guarantees they are safe to eat.
- **Versatility:** Don’t feel limited to serving these whole! After cooking, these tenders are incredibly easy to shred. This makes them perfect for chicken tacos, quesadillas, salads, or mixed into pasta dishes. Simply shred the cooked chicken, toss it with your favorite sauce, and incorporate it into your desired meal. Imagine tender chicken tacos with cheese and cabbage – quick and delicious!
- **Flavor Boosts:** Consider adding aromatics to the pot alongside your broth for extra flavor, such as a crushed garlic clove, a slice of onion, or a bay leaf.
How to Store and Reheat Leftovers
Cooked chicken tenders make excellent leftovers! To ensure they stay moist and delicious:
- **Cool Properly:** Allow the cooked chicken tenders to cool completely to room temperature before storing.
- **Airtight Storage:** Transfer them to airtight containers or freezer bags. For maximum freshness and to prevent drying out, remove as much air as possible from freezer bags. Pint-sized bags are often ideal for individual portions.
- **Reheating:**
- **Microwave:** For a quick reheat, brush the tenders with a little extra sauce or a splash of broth before microwaving to help them retain moisture.
- **Air Fryer:** For a slightly crispy exterior and to warm them through evenly, reheat in an air fryer at 350°F (175°C) for 3-5 minutes, or until heated through.
- **Stovetop:** Gently warm in a skillet with a tablespoon of water or broth and a lid to create steam.
- **Longevity:** Leftovers will last 3-4 days in the refrigerator. For longer storage, freeze them for up to 3 months.
This Instant Pot frozen chicken method is a fantastic way to prepare a delicious meal in under 30 minutes. Don’t hesitate to give it a try! We always love hearing about your creative serving suggestions, so if you try something new, please share it with us. Leftover tenders can be diced and added to fried rice, served over fresh rice with teriyaki sauce for a quick lunch, or incorporated into wraps. It’s a versatile and budget-friendly way to get two meals for the price of one, embodying the spirit of cheap Instant Pot recipe ideas!
Instant Pot Frozen Chicken Tenders Recipe
Justine
5 minutes
7 minutes
4
Print Recipe
Equipment
-
1 pressure cooker
Ingredients
-
2
lbs
chicken tenders,
frozen -
2
c
chicken broth,
or water -
1
c
barbecue sauce (for serving)
Instructions
-
Ideally, separate the frozen chicken tenders. If they are in a solid chunk, follow the alternative timing below.
-
Pour 2 cups of chicken broth or water into the Instant Pot. Place a trivet or vegetable steamer basket into the pot. Arrange the chicken tenders on the trivet, ensuring they are not submerged in the liquid. Secure the lid and set the steam release valve to the “sealing” position.
-
If the tenders were separated, select the “Steam” function (or Manual/Pressure Cook on High Pressure) and set the timer for 7 minutes. Once cooking is complete, allow for a natural pressure release.
-
If the tenders were in one solid chunk, steam for 5 minutes on high pressure. Allow for a natural pressure release. Carefully remove the lid, separate the chicken pieces, then replace the lid and secure the steam valve. Steam for 2 more minutes on high pressure, then perform a quick release.
-
Remove the cooked chicken tenders from the pot, plate them, and generously drizzle with barbecue sauce or your preferred sauce before serving.
Video
For a visual guide on cooking these frozen chicken tenders, you might look for a video tutorial online!
Nutrition
Serving:
2
oz
,
Calories:
387
kcal
,
Carbohydrates:
30
g
,
Protein:
49
g
,
Fat:
7
g
,
Saturated Fat:
1
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
2
g
,
Trans Fat:
1
g
,
Cholesterol:
145
mg
,
Sodium:
1427
mg
,
Potassium:
1099
mg
,
Fiber:
1
g
,
Sugar:
24
g
,
Vitamin A:
231
IU
,
Vitamin C:
11
mg
,
Calcium:
42
mg
,
Iron:
2
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Entree, Main Course
American
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Frequently Asked Questions About Pressure Cooking Frozen Chicken Tenders
Functionally, there isn’t a significant difference for this recipe. “Steam” is often a pre-programmed button that sets the pot to high pressure for a default time, much like “Meat/Stew” or “Cake” buttons. If your Instant Pot model has a “Steam” button, you can use it. If not, simply use the “Manual” or “Pressure Cook” button and set it to high pressure for the recommended time. The outcome will be the same tender chicken!
Absolutely, yes! Chicken strips are very similar to tenders, often just cut slightly differently or from a different part of the breast. Tenders (or tenderloins) are naturally the most tender part of the chicken breast, usually thinner and smaller. Think of it like a pork roast versus a pork tenderloin – both are pork, but one is leaner and cooks faster. For chicken strips, you can use the same cooking times as tenders, as their thickness is usually comparable. The key is that they are unbreaded, whether straight from the freezer or defrosted, the cooking principle and timing remain consistent.
For separated frozen chicken tenders, they only need **7 minutes** of high-pressure cooking, followed by a natural pressure release. If your tenders are frozen together in a solid block, first cook them for 5 minutes with a natural release, then separate them and cook for an additional 2 minutes with a quick release. The secret to optimal tenderness and juiciness is to ensure the steam can circulate evenly around each piece, which is why separating them is ideal. Regardless, your chicken will be wonderfully tender and juicy under high pressure.
While the recipe focuses on adding sauce after cooking, you can certainly add seasoning to the chicken tenders before pressure cooking if desired. A sprinkle of salt, black pepper, garlic powder, or onion powder directly on the frozen tenders can infuse them with an initial layer of flavor. Just be mindful if your broth or barbecue sauce is already high in sodium.
Yes, you can! This is a great way to create a complete meal in one pot. You can place firmer vegetables like chopped potatoes, carrots, or broccoli florets on top of or alongside the chicken tenders on the trivet. Be aware that different vegetables have varying cooking times under pressure. For most firm vegetables, 7 minutes should be sufficient, but you might want to experiment or choose vegetables with similar cooking requirements to chicken.
A trivet or steamer basket is highly recommended to keep the chicken out of the liquid, ensuring it steams rather than boils, which yields a more tender result. If you absolutely do not have one, you can still cook the chicken by placing it directly in the liquid. However, the texture might be slightly different (more like boiled chicken), and the flavor may be less concentrated if you’re planning to shred it. Consider investing in a basic trivet, as it’s a versatile pressure cooker accessory.
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