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Add Spice & Salt: Add 5 tsp (35g) fine sea salt, 2 bay leaves, 1 tsp (1g) dried thyme, 1 tsp (0.9g) dried rosemary, and 1 tsp (0.8g) dried oregano to Instant Pot. Pour in 4 cups (1L) cold water.*Note: Don't worry! This amount of salt will not make the chicken breasts too salty. *Pro Tip: You can skip the salt & spice if you are planning to dress up the chicken breasts after pressure cooking.
Pressure Cook Frozen Chicken Breasts: Add 2 boneless, skinless frozen chicken breasts in Instant Pot. Pressure Cook at High Pressure for 3 minutes, then 18 - 20 minutes Natural Release.
Check Chicken Breasts' Internal Temperature: Place chicken breasts on a chopping board, then check their internal temperature at its' thickest part with an accurate food thermometer. Give it a few minutes rest as the temperature rises to 165°F. *Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken. *Pro Tip: If the temperature is off by more than 10°F, quickly place the chicken breasts back in Instant Pot. Close the lid, then let the residual heat in Instant Pot cook the chicken breasts for 1 - 2 more minutes.
Serve Instant Pot Chicken Breast: Once the chicken breasts have reached 165°F (74°C), slice and serve immediately. You can serve this chicken breasts as is or with your own seasonings & dressings in a salad, tacos, sandwiches, enchiladas, wraps...Enjoy!~