Ingredients:

  • 1 lb frozen chicken breasts
  • 1 cup low-sodium chicken bone broth
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 sprig fresh rosemary

Instructions:

  1. Pour 1 cup of low-sodium chicken bone broth into the inner stainless steel pot of the Instant Pot. Place the stainless steel trivet/steam rack inside.
  2. Apply the sea salt, cracked black pepper, garlic powder, and smoked paprika directly onto the frozen surface of the chicken breasts.
  3. Arrange the seasoned frozen chicken breasts on the trivet, ensuring they are not stacked in a single solid block for even cooking.
  4. Secure and lock the lid, ensuring the steam release valve is set to the Sealing position.
  5. Select Manual/Pressure Cook on High Pressure and set the timer to 12 minutes. The pot will take approximately 8-10 minutes to reach pressure before the countdown begins.
  6. When the cooking cycle is complete, allow the pressure to release naturally for 5 minutes (NPR) before manually venting any remaining steam.
  7. Remove the chicken and use a meat thermometer to ensure the internal temperature has reached 165°F (74°C). Shred with forks or meat claws as desired.