1. In the electric pressure cooker, combine the chicken, salt, and water. In a 6-quart or larger Instant Pot or electric pressure cooker, place the trivet or steamer basket inside the insert. Place the chicken on the trivet and season it with salt. Over the chicken, pour the chicken broth or water.
2. Cook the chicken breasts on high pressure for 10 minutes and then quickly release the pressure. Make sure the pressure valve is closed and the cooker is sealed. Set the timer for 10 minutes on high pressure. It will take roughly 10 minutes for the fresh chicken to come to pressure. Frozen chicken, on the other hand, will take 12 to 15 minutes to come up to pressure. After the 10-minute cook period has passed, execute a fast pressure release.
3. Cook the chicken under high pressure for 15 minutes, then let it naturally release for 5 minutes. You’ll only need a few more minutes of cooking and a natural release for chicken that shreds easily with a fork. Make sure the pressure valve is closed and the cooker is sealed. Set the timer for 15 minutes on high pressure.
4. The pressure cooker will take about 10 minutes to come to pressure with fresh chicken. It will take 12 to 15 minutes for the frozen chicken to come to pressure. After the 15-minute cook time is over, execute a 5-minute natural pressure release before quick-releasing any remaining pressure.
5. Remove any remaining pressure, serve the chicken breasts, or store for later. Transfer the chicken to a chopping board right away. If you’re saving the cooked chicken for later in the week, keep the breasts whole in the fridge to keep them moist. For immediate use in other recipes, chop or shred the chicken as needed. Soups and cereals can be made using broth.

This recipe can be adopted for plain chicken breast, which may be used as meal prep for salads and grain bowls, as well as in recipes that call for cooked chicken. If you’d like more recipe ideas, then check out this video recipe.