How to Cook Frozen Poussin (Spring Chicken or also small chicken) in the Instant Pot? This hands-free recipe delivers juicy, tender chicken meat in a fraction of the time. It’s a quick and easy Instant Pot chicken recipe that’s packed with French flavor. Recipe can be prepared with frozen Cornish Hens of the same size.
We all have those days where short on time, trying to figure out how to prepare a tasteful dinner for the family. It turns out though, we forgot to take the chicken out the freezer that morning. Ooops! At least, I’ve been there more times than I’m willing to admit. On those days I’m particularly thankful for my Instant Por Pro. It makes cooking a whole frozen chicken a breeze. In time for dinner no less. Let me show you how I prepare it.
Behind the Bites
The French word Poussin refers to a small chicken breed that is usually less than 28 days old. Typically these birds weighs around 400–750 grams (1–1.5 pounds). It has tender, delicate meat and can be prepared in a variety of ways. Usually, at the store poussin is sold frozen (here at least). Some people say Poussin and Cornish Hens are the same thing. Although very similar, there are a few notable differences. Cornish hens are a specific crossbred American chicken, often larger and a bit fattier. Poussin is a traditional French poultry – a younger bird, typically smaller and more delicate. Poussins are very common across Europe, especially in France and neighboring countries.
Ingredients and Substitutions
- Poussin chicken, frozen – small or a size that fits into your IP. Top of the chicken should not go over the maximum line of the inner pot. If possible, choose farm raised, organic, non-GMO meat as results in terms of flavor and softness of meat depend on it.
- Beer – to make it more flavorful. Use chicken broth/water or non-alcoholic beer if you are worried*
- Water — to mix with beer
- Butter – for herbs mix
- Spices: dill, oregano, parsley, sea salt and black pepper to taste
TIP: You can skip the herbs, however they contribute to a better tasting chicken at the end.
*NOTE: Alcohol does not completely evaporate when used in pressure cooker. Some argue alcohol does not get into meat at all, others have reservations. Therefore, when cooking for kids for example you could switch beer to chicken broth for more flavor or just plain water. Non-alcoholic beer works too.
How to cook frozen poussin in Instant Pot?
1st: Wash chicken under water, then brush generously on all sides with oil-herbs mix.
2nd: Place onto trivet and add liquid. Pressure cook for 50 minutes, then let pressure release naturally. Serve, or leave Keep Warm function until dinner time.
TIPS: There are a few things to consider when you cook frozen whole chicken in Instant Pot – the size of the chicken and the size of your Instant pot. That would essentially determine the cooking time and natural release time.
- Chicken’s top should not go over inner pot’s pot max. line.
- Use trivet and place chicken onto it. Not directly in liquid. Most, if not all IPs come with one.
- Be generous with spices and herbs – that brings extra flavor to inner parts of the meat that are frozen.
- Add butter to the inside of frozen chicken if possible (for mine it isn’t usually). That gives extra flavor from within. Or rub it onto skin with olive oil. That’s also delicious
- ALWAYS do Natural Release of pressure with meat, especially frozen meat.
How to make skin crisper?
Usually, when cooking frozen chicken in Instant pot, skin comes soft-ish. Even though it’s flavorful, some of us prefer a more crispier version. If your instant pot comes with air fryer turn on air frying function for a few minutes, until skin gets firmer. Alternatively, place cooked chicken in baking dish and turn on the oven for 10-15 minutes with fan. That would give it additional crisp on the inside. Do not over-do it, as meat may start to dry out, though.
What to serve with whole frozen French chicken?
There are plenty of options, here are a few from my own kitchen:
Frozen Poussin Chicken (Instant Pot)
Equipment
- 1 Instant Pot
- 1 Instant pot Trivet
- 1 small mixing bowl
Ingredients
- 600 g French chicken frozen
- 4 tbsp. butter,
- 1/2 can beer (non alcoholic), optional
- 1/2 cup water
Seasoning
- 1 tbsp. dill, dried
- 1 tsp. oregano, dried
- 1 tsp. parsley, dried
- 1 tsp. garlic powder
- sea salt & black pepper to taste
Instructions
- In a small mixing bowl combine melted butter and seasoning. Stir well and set aside.
- Take chicken out the freezer and remove packaging. Leave any cooking string on (it cannot probably be removed anyways).
- Brush chicken with seasoning mix on all sides. Place onto trivet in the inner pot with chicken breast up. Add beer/water and seal the lid.
- Turn Instant pot on – custom pressure cook. PRESSURE COOK for 50 minutes on HIGH. Then, allow natural release of pressure (approx. 15 min in my IP).
- OPTIONAL: Further crisp the skin in air fryer/oven for a few minutes. Serve hot.
Notes
- Use non-alcoholic beer/water or broth if concerned with alcohol content.
- Quality of chicken (non GMO, organic, farm raised, ect.) impacts the final result. I always use clean meat for best results.
- If you can add a piece of butter inside frozen chicken for even tastier results.
Nutrition
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