10 Minute Instant Pot Chicken Breasts (From Frozen)
 
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Cook time
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Hands down the BEST and EASIEST way to cook frozen chicken breasts in a pressure cooker! Perfect for meal prep and having a ready-made protein solution on hand for salads, wraps, casseroles and other easy, healthy meal options
Author:
Serves: 12
Ingredients
  • 3 lbs. (1/2 bag) Tyson® Frozen Chicken Breasts
  • 1 cup chicken stock or water
  • 2-3 cloves garlic, minced, pressed or finely grated
  • Sea salt and fresh ground pepper, to taste
  • 1 tsp. crushed red pepper (optional but we like it in our house)
Instructions
  1. Place chicken, stock or water, garlic, salt, pepper and crushed red pepper, if using in the bowl of a pressure cooker.
  2. Close and lock the lid and turn the vent to sealed.
  3. Set for 10 minutes on poultry or manual setting and allow to cook.
  4. Allow pressure to release naturally and then perform a quick release, if needed.
  5. If slicing, remove chicken from the liquid and slice when it is cool enough to handle. (5-10 minutes)
  6. If shredding, pour off the excess cooking liquid, leaving about ¼ cup in the bottom of the pressure cooker bowl. Then add the chicken back in and shred using an immersion blender, handheld mixer or forks.
  7. Tastes great plain or it is super convenient to use in recipes.
  8. Keeps in the refrigerator for 3-4 days.
  9. To freeze, let the either sliced or shredded chicken to cool completely. Place in freezer zip top bags or vacuum seal.
Recipe by Becky's Best Bites at https://beckysbestbites.com/10-minute-instant-pot-chicken-breasts-frozen/