Ingredients

The following ingredients have 4 Servings
  • 4 frozen chicken breasts (boneless and skinless (about 6-8 ounces each frozen))
  • 1 cup water or chicken broth
  • 1/3 cup white wine
  • 1 tablespoon minced garlic
  • 1 tablespoon butter (unsalted)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 5 sprigs fresh thyme
  • 3 bay leaves
  • 3 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • Fresh thyme
  • Chopped parsley
  • Lemon slices

Instruction

  • Before you add the chicken to the Instant Pot make sure it's not stuck together.
  • Add frozen chicken breast to the Instant Pot. It is okay if the breasts overlap.
  • Add water or chicken broth, white wine, garlic, butter, salt, and pepper. Gently stir to combine.
  • Add bay leaves and fresh thyme.
  • Place the lid and lock it, make sure to point the valve to sealing.
  • Pressure cook on high pressure for 8 minutes for small chicken breasts or 10 minutes, for medium chicken breasts. It will take the pot about 10 minutes to come to pressure.
  • Once the cooking is done and the Instant Pot beeps, do a 10-minute Natural Pressure Release, after that open the valve to release the remaining pressure.
  • Check the internal temperature of the chicken, it should be at least 165 degrees F.
  • You can chop it and serve it as it is, or you can shred it for chicken tacos. Or follow the instructions below for my Herbed Instant Pot Chicken.