3lbsboneless skinless chicken breast, fresh or frozen
1cupliquid (water, chicken broth, apple, or pineapple juice)
Place your inner pot into the instant pot and place the trivet in the bottom.
Add 1 cup of liquid to the instant pot (water, chicken broth, pineapple or apple juice).
Place chicken breasts on top of the trivet in a single layer and season with salt, pepper or any seasonings you like.
Secure the instant pot lid and make sure the vent is set to “sealed”.
Pressure cook on high for 8-10 minutes for fresh chicken breast, or 10-12 minutes for frozen chicken (depending on the thickness of the breasts). Cook time stays the same no matter how much chicken you add to the pot; the pot will just take longer to come to pressure.
When timer beeps, allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.
If desired, test chicken with a thermometer; it should reach 165 degrees. (If it’s just shy, place the lid back on and allow it to rest for 5 minutes. If the chicken is still not cooked to at least 160 degrees, secure the instant pot lid and cook for 1-3 minutes longer, on high pressure.)
Allow the chicken to rest 5 minutes before cutting, or shredding.
For shredded chicken: Remove the trivet after cooking, and leave about 1/2 cup of liquid at the bottom of your pot. Place chicken back in the pot with the liquid after it rests and shred with a handheld mixer. Easy and quick shredded chicken!
Chicken will stay fresh in an airtight container in the refrigerator for up to five days, or place in freezer bags and freeze for up to 3 months.