Prep the pot. Add 1 cup broth to a 6-quart Instant Pot (use 1.5 cups for an 8-quart). Place the metal trivet inside if you want the chicken raised, or put the chicken directly in the liquid for extra moisture.

Season the chicken. In a small bowl, mix 1.25 teaspoons kosher salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Lightly rub or sprinkle over the frozen breasts. If they’re stuck together, season what you can; you’ll fix it after cooking if needed.

Arrange the chicken. Place frozen breasts in a single layer if possible. If stacked, spread them out as best you can. Avoid overfilling; no more than 3 pounds for most 6-quart models.

Pressure cook. Seal the lid and set to High Pressure: 6–8 oz breasts: 8–10 minutes

9–10 oz breasts: 10–12 minutes

Large or thick breasts (11–12 oz): 12–14 minutes

Natural release for 5 minutes. When time is up, let pressure release naturally for 5 minutes, then quick release the rest. This short rest keeps juices inside the meat.

Check doneness. Use an instant-read thermometer in the thickest part. Target: 165°F. If under, reseal and cook 2–3 more minutes. The pot comes to pressure faster on the second round.

Optional finish. For more flavor, brush with a little olive oil or butter and a squeeze of lemon. Toss with chopped parsley or thyme. You can also shred the chicken directly in the pot to soak up the cooking juices.

Serve your way. Slice, dice, or shred. Use in tacos, pasta, salads, grain bowls, wraps, or as a simple main with veggies and rice.