Ingredients
Scale
- 3 lbs frozen chicken (5–6 chicken breasts)
- 1 cup water, chicken broth or try pinappe juice or salsa for part of the liquid
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1–2 teaspoons minced garlic*optional
- Other seasonings as desired (mexican, italian, indian, asian etc)
Instructions
- Spray the Instant Pot insert with cooking oil for an easy clean up.
- Place the chicken in the pot, and then I season generously with salt and pepper and any other seasonings depending on the recipes I plan to use it for.
- Pour 1 cup of liquid (water, broth, juice or salsa) around the sides of the chicken in the pot.
- Make sure the sealing ring (inside the lid) is in position.
- Place the lid on the pot and set to the lock or seal.
- Turn the Instant Pot to the MANUAL setting for 10-12 minutes. If the chicken is not frozen, 5-6 minutes will work. This is personal preference of how you like your chicken. I use a 6qt size Instant Pot and I like to do 10 minutes for frozen or 5 for fresh.
- Now press the MANUAL button to start the cooking process.
- When the timer goes off, the pressure can be released manually by turning the valve on top of the to the VENTING position (be careful to not have your face close while the steam is releasing), or you can simply let the pressure naturally release for about 10-15 minutes before removing lid.
- Now you can remove chicken from the pot, shred or chop and use as needed or freeze for later use.