Step 1

Place your inner pot into the instant pot and place the trivet in the bottom.

Step 2

Add 1 cup of liquid to the instant pot (water, chicken broth, pineapple or apple juice).

Step 3

Place chicken breasts on top of the trivet in a single layer and season with salt, pepper or any seasonings you like.

Step 4

Secure the instant pot lid and make sure the vent is set to “sealed”.

Step 5

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.

Step 6

When timer beeps, allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.

Step 7

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.)

Step 8

Allow the chicken to rest 5 minutes before cutting, or shredding.

Step 9

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!