Instant Pot Chicken Breasts (Frozen and Fresh)

READY IN: 12mins

3lbschicken breasts

1cuppineapple juice or 1 cupchicken stock

1tablespoon minced garlic

2teaspoonskosher salt (1 tsp kosher salt if using chicken stock)

Place all ingredients in pressure cooker.

Close lid and turn vent to sealed.

For frozen chicken, cook on high pressure for 10 minutes.

For fresh chicken, cook on high pressure for 6 minutes.

Allow to release naturally for 5 minutes, and then do a quick relese if needed.

Remove chicken from liquid and rest chicken for 5 to 10 minutes.

Slice and serve or shred with 1/2 cup cooking liquid.

Keeps in fridge for 3 to 4 days.

Morethanpepper