Ingredients
Method
- Lay the frozen chicken breasts in one layer on a clean plate or cutting board. Sprinkle the garlic herb seasoning generously over the tops, rub it in gently, then flip the breasts and season the other side the same way.
- Place the trivet that came with your electric pressure cooker inside the inner pot. Pour in the chicken broth, then set the frozen chicken breasts on the trivet. It is fine if they overlap or touch.
- Close the lid, turn the steam release valve to the Sealing position, and press Manual or Pressure Cook on High. Set the timer to 10 minutes. The pot will pressurize first, then the cooking countdown will begin.
- When the cooking program ends, let the pressure release naturally for 5 minutes. Then turn the steam release valve to Venting and quick release any remaining pressure. Open the lid carefully so the steam escapes away from you.
- Check the thickest part of each chicken breast with an instant-read thermometer. The chicken should register 160 to 162 degrees Fahrenheit. Move the chicken to a cutting board and let it rest for 5 minutes; the temperature will climb to 165 while it rests.
- Slice the whole chicken breasts and serve alongside your favorite sides, or shred and chop them to use in tacos, salads, sandwiches, soups, and other recipes that call for cooked chicken.
Nutrition
Notes
Timing assumes medium breasts around 8 ounces. For 6 ounce breasts, pressure cook for 9 minutes; for 9 to 10 ounce breasts, use 12 minutes; for 12 ounce breasts, use 14 minutes.
Do not skip the 5 minute natural release period before quick releasing any remaining pressure; this helps keep the chicken tender.
For the most moist results, pull the chicken when it hits 160 degrees Fahrenheit and let carryover cooking finish the job during the rest.
You can substitute the chicken broth with water, vegetable broth, apple juice, or pineapple juice for a slightly different flavor profile.
Any dry seasoning works well, including poultry seasoning, barbecue rub, Cajun seasoning, all-purpose seasoning, or simple salt and pepper.
Store leftover chicken in a covered container in the refrigerator for up to 4 days. Shredded chicken also freezes well for up to 3 months.
Make sure the frozen breasts sit on the trivet instead of directly in the liquid so the steam can circulate evenly around them.
