Ingredients:

  • 2 lbs (900g) Frozen Boneless, Skinless Chicken Breasts
  • 1 cup (240ml) Chicken Broth (low sodium preferred)
  • 1 tbsp (15ml) Olive Oil
  • 1 tsp (5ml) Garlic Powder
  • 1 tsp (5ml) Onion Powder
  • 1 tsp (5ml) Dried Italian Herbs
  • 1/2 tsp (2.5ml) Smoked Paprika (optional)
  • Salt and Black Pepper to taste

Instructions:

  1. Pour chicken broth into the Instant Pot. Drizzle with olive oil.
  2. In a small bowl, combine garlic powder, onion powder, Italian herbs, smoked paprika (if using), salt, and pepper.
  3. Generously sprinkle the spice mixture over both sides of the frozen chicken breasts. Place chicken breasts in the Instant Pot in a single layer.
  4. Secure the lid and set the valve to 'Sealing.' Cook on High Pressure for 16 minutes.
  5. Allow the pressure to release naturally for 10 minutes. Then, quick release any remaining pressure.
  6. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C). If needed, return the lid and cook for a few more minutes.
  7. Remove chicken from the Instant Pot. Shred with two forks or slice. Serve immediately.