Ingredients:

  • 1.5 lbs frozen boneless skinless chicken breasts
  • 1 cup low-sodium chicken bone broth
  • 1 tsp fine sea salt
  • 6 cloves fresh garlic, smashed and peeled
  • 2 tbsp unsalted butter, cubed
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp cracked black pepper
  • 1 sprig fresh rosemary

Instructions:

  1. Pour the chicken broth into the Instant Pot inner pot. Stir in the sea salt, dried oregano, thyme, and black pepper. Add the smashed garlic cloves to the liquid.
  2. Insert the stainless steel trivet into the pot. Place the frozen chicken breasts on the trivet, spacing them out as much as possible. Place the butter cubes or oil directly on the chicken.
  3. Secure the lid and ensure the steam release valve is set to the 'Sealing' position.
  4. Select 'Manual' or 'Pressure Cook' on High Pressure for 12 minutes. The pot will take approximately 10 minutes to reach pressure before the countdown begins.
  5. When the cooking cycle finishes, allow the pressure to release naturally (NPR) for 10 minutes. Then, move the valve to 'Venting' to release any remaining steam.
  6. Carefully remove the chicken and let it rest on a cutting board for 5 minutes before slicing or shredding.