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.
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