Step 1

Peel onion and make four horizontal slices then separate the onion circles into the Instant Pot. Add 3 garlic cloves to Instant Pot and add frozen chicken breasts.

Step 2

Pour in water and season with salt and pepper, as desired.

Step 3

Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 18 minutes. Natural release for 10 minutes then quick release the remaining pressure. The entire cook time will be about 30-35 minutes.

Step 4

Remove lid. Press the Cancel button to reset or remove cord. Check that the internal temperature is 165℉. If not, press the Saute button to cook a little longer, until done.

Step 5

Remove the chicken to a cutting mat and shred with 2 forks right away. It shreds so easily that it takes only about 60-90 seconds. Strain the chicken stock, if desired. Don't throw it away!

Step 6

Allow to cool then store in an airtight container in the refrigerator for up to 4 days or in a freezer safe container or freezer bag for up to 4 months.