This Instant Pot method transforms frozen chicken tenderloins into moist, tender perfection without thawing. I developed this technique for busy weeknights when dinner needs to happen fast.
The secret is using the pot’s pressure function to cook the chicken from frozen, locking in juices while ensuring even doneness. A quick natural release prevents dryness, and a simple seasoning blend enhances flavor without overpowering.
You’ll get consistently tender chicken that shreds easily or holds its shape for meal prep. The entire process takes about 25 minutes from start to finish, with minimal hands-on time.
This approach works for salads, sandwiches, or as a main dish. Here’s how to make it.
Ingredients for Frozen Chicken Tenderloins Instant Pot
Simple pantry staples and frozen chicken create this effortless weeknight meal in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Frozen Chicken Tenderloins 🍗 | 1 ½ lb | Unthawed, uniform size preferred |
| Chicken Broth 🥣 | 1 cup | Low-sodium recommended for control |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin preferred for depth |
| Garlic Powder 🧄 | 1 tsp | Freshly ground if possible |
| Onion Powder 🧅 | 1 tsp | Balances the seasoning blend |
| Dried Oregano 🌿 | 1 tsp | Mediterranean oregano ideal |
| Dried Thyme 🍃 | ½ tsp | Rubbed between fingers to release oils |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred for consistency |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Smoked Paprika 🌶️ | ½ tsp | Adds subtle smokiness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| Water 💧 | ½ cup | For pressure cooking liquid |
The chicken tenderloins are the foundation here. Uniform size ensures even cooking—look for bags labeled ‘tenderloins’ rather than strips or nuggets. Costco and Sam’s Club offer bulk options that work perfectly. For the broth, low-sodium allows you to control the salt content precisely. Quality matters with the olive oil—California Olive Ranch or Bertolli are reliable supermarket choices.
No chicken broth? Water plus bouillon cube works in a pinch, though the flavor depth won’t be as rich. Short on spices? Poultry seasoning at half the amount can substitute for the oregano, thyme, and paprika blend. Fresh garlic can replace powder at a 3:1 ratio (3 fresh cloves = 1 tsp powder). The lemon juice is non-negotiable though—it brightens the final flavor beautifully.
Store frozen chicken in the coldest part of your freezer for up to 9 months. Once cooked, the chicken keeps in the fridge for 3-4 days or can be frozen for 2-3 months. Always let it cool completely before refrigerating to maintain that promised tenderness.
Why You’ll Love This Recipe
- No Thawing Needed: I just toss the frozen tenderloins straight into the Instant Pot—no waiting, no planning ahead.
- Rich, Savory Bite: The garlic and onion powder in the broth give every piece that warm, cozy depth I crave on busy nights.
- Weeknight Rescue: Honestly, it’s my go-to when I need dinner on the table fast but still want something hearty.
- Leftovers for Days: One batch makes enough for lunches all week, and it reheats like a dream.
Step-by-Step Instructions for Frozen Chicken Tenderloins in the Instant Pot
This method delivers perfectly tender results with minimal hands-on time and maximum flavor.
Step 1: Sear the Frozen Chicken Tenderloins
Set your Instant Pot to the Sauté function on Normal heat. Add the 1 tbsp Olive Oil and allow it to heat until it shimmers, about 1-2 minutes. Carefully place the 1.5 lb Frozen Chicken Tenderloins in a single layer, ensuring they do not overlap.
Sear undisturbed for 3-4 minutes until the undersides develop a golden-brown crust. The frozen exterior will thaw slightly and begin to brown, creating a flavorful base. Flip each piece and sear for an additional 2-3 minutes on the second side. This step builds depth even with frozen chicken.
Step 2: Deglaze and Season the Pot
After searing, pour in the 0.5 cup Water to deglaze the pot. Use a wooden spoon to scrape up all the browned bits from the bottom—this prevents burning and infuses the liquid with rich, caramelized flavor. The fond should dissolve completely within 1 minute.
Sprinkle the 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Dried Oregano, 0.5 tsp Dried Thyme, 1 tsp Kosher Salt, 0.5 tsp Black Pepper, and 0.5 tsp Smoked Paprika evenly over the chicken. Stir gently to distribute the spices, ensuring each piece is well coated. The aroma should become immediately fragrant.
Step 3: Pressure Cook to Perfection
Pour the 1 cup Chicken Broth into the pot, ensuring it pools around the chicken but does not submerge it. Secure the lid, set the valve to Sealing, and cancel the Sauté function. Select the Pressure Cook (or Manual) setting and cook on High Pressure for 8 minutes.
The Instant Pot will take approximately 10-15 minutes to come to pressure before the cooking time begins. Once the timer completes, allow a 5-minute natural release, then carefully switch the valve to Venting to release any remaining pressure. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.
Step 4: Finish with Brightness and Serve
Open the lid and use a slotted spoon to transfer the chicken to a serving dish. Drizzle the 1 tbsp Lemon Juice over the tenderloins and let it rest for 2-3 minutes. This acidity cuts through the richness and enhances the herbs.
For extra flavor, you can reduce the remaining liquid in the pot using the Sauté function for 3-4 minutes to create a light sauce. Pour this over the chicken before serving. The meat should be moist, tender, and infused with the aromatic blend of spices, ready to be enjoyed immediately.
Pro Tips For Making Frozen Chicken Tenderloins Instant Pot
- Use Natural Release: I learned this the hard way—quick-releasing the pressure can turn your tenderloins rubbery. Let it sit for 10 minutes after cooking to keep them juicy.
- Thin the Broth: After burning a batch, I now add 1/4 cup extra broth to prevent the Instant Pot from over-heating with frozen chicken.
- Skip the Thaw: Sounds weird, but it works: frozen tenderloins cook just fine straight from the freezer—just add 2-3 minutes to the cook time.
- Double Season: Sprinkle half the garlic and onion powder on the chicken before cooking, then stir the rest into the broth for deeper flavor.
Regional Styles of These Flavors
Southern Comfort Style
For a Southern twist, I add 1 tsp Cajun seasoning like Tony Chachere’s to the spice blend and swap the lemon juice for 1 tbsp apple cider vinegar. This creates a tangy, spicy profile that pairs perfectly with mashed potatoes or cornbread. 💛
Asian-Inspired Fusion
Replace the dried herbs with 1 tbsp soy sauce, 1 tsp grated ginger, and 1 minced garlic clove. After cooking, shred the chicken and toss with 2 tbsp hoisin sauce for an instant pot version of Chinese takeout chicken.
Mexican Fiesta
Add 1 tsp cumin and 1 tsp chili powder to the seasoning mix, and use lime juice instead of lemon. The cooked chicken works beautifully in tacos, burritos, or over rice with your favorite salsa and avocado.
Mediterranean Herb
Enhance the existing herbs with 1 tsp dried rosemary and ½ tsp lemon zest. After cooking, drizzle with 2 tbsp tzatziki sauce and serve with pita bread and a Greek salad for a complete Mediterranean meal. ✨
Buffalo Style
After cooking, toss the tenderloins in ¼ cup buffalo sauce like Frank’s RedHot mixed with 1 tbsp melted butter. This creates a quick and easy buffalo chicken that’s perfect for wraps, salads, or as a main with celery and blue cheese dressing.
Italian Herb
Add 1 tsp Italian seasoning to the spice blend and use 1 cup marinara sauce instead of broth. Shred the cooked chicken and mix with the sauce for an instant pot version of chicken parmesan filling. 🌿
Nutrition Facts
Frequently Asked Questions
Can I cook these without searing first?
You can, but searing adds a golden crust and deeper flavor. Without it, the chicken may lack that rich, caramelized taste. It only takes 5-7 minutes total.
Why use both water and broth?
The 0.5 cup water deglazes the pot to prevent burning, while 1 cup broth infuses extra flavor. Together, they create the perfect cooking environment.
Can I double the recipe?
Yes, but don’t exceed 2 lb total or the chicken may not cook evenly. Increase broth to 1.5 cups and keep the 8-minute cook time.
What if my chicken isn’t fully thawed?
This recipe works with fully frozen tenderloins. If partially thawed, reduce cook time to 6-7 minutes to avoid overcooking. Always check for 165°F internally.
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