Step 1

Before you add the chicken to the Instant Pot make sure its not stuck together.

Step 2

Add frozen chicken breast to the Instant Pot. It is okay if the breasts overlap.

Step 3

Add water or chicken broth, white wine, garlic, butter, salt and pepper. Gently stir to combine.

Step 4

Add bay leaves and fresh thyme.

Step 5

Place the lid and lock it, make sure to point the valve to sealing.

Step 6

Press manual and select 8 minutes for small chicken breasts or 10 minutes, for medium-large chicken breasts. It will take the pot about 10 minutes to come to pressure.

Step 7

Once the cooking is done and the Instant Pot beeps, do a 10 minute Natural Pressure Release, after that open the valve to release the remaining pressure.

Step 8

Check the internal temperature of the chicken, it should be at least 165 degrees F.

Step 9

You can chop it and serve it as it is, or you can shred it for chicken tacos. Or follow the instructions below for my Herbed Instant Pot Chicken:

Step 10

Remove chicken from the pot and set aside on a plate, cover with aluminum foil.

Step 11

Quickly discard the liquid, thyme and bay leaves from the pot. Wash it and dry it with a paper towel.

Step 12

Add the pot back to the Instant Pot and select Sauté.

Step 13

Once Hot add the olive oil, let the oil heat up for 1 minute. Add the chicken to the pot in one layer, if needed cook it in batches.

Step 14

Sprinkle over the seasoning: dried thyme, dried rosemary, dried oregano and red pepper flakes. Brown the chicken on each side without turning it for about 2-3 minutes or until golden brown.

Step 15

Remove chicken from pot and add it to a cutting board. Using a spoon, baste the chicken with the juices from the pot, top it with all the delicious browned herbs.

Step 16

Cover with foil and let it rest for 5 minutes.

Step 17

Slice the chicken and serve.