Cooking Frozen Chicken in the Instant Pot

I keep trying new things with my Instant Pot, and one of my favorites is taking frozen chicken breasts and turning it into shredded cooked chicken. I'll post my way of doing it below, but I loved the tips I found at this site (where I got the picture from): https://kristineskitchenblog.com/how-to-cook-frozen-chicken-breasts-instant-pot/

She recommends making sure your chicken is not frozen together in a clump for more even cooking. You can run water over the chicken for a few second until you can pull the breasts apart that are stuck together. I had this happen once and didn't bother to separate them, so I DID end up with some raw chicken and had to restart the cooker to finish the job. So, it's a good tip!

Marsha's Instant Pot Frozen-to-Cooked Chicken Breasts

1 bag frozen chicken (4-5 pounds)
1 can chicken broth (14-15 oz.) 

Place chicken in the Instant Pot, making sure pieces are not frozen together to help with more even cooking. Add chicken broth and cook on high pressure for 15 minutes. Slow release the pressure.
If everything is done and cooked through, you are good to go. (Chicken is safe at an internal temperature of 165 degrees.) If the chicken needs more time, try another 5 minutes on high pressure.

To shred the chicken, place in a bowl that is safe to use with a hand-mixer and let the hand-mixer do all the work of shredding the chicken. Works great, I promise! You can also just mix the chicken right in the Instant Pot (you may want to pour off some of the broth in the pot so the chicken isn't too wet) but the beaters on the mixer can make small scratches on the pot. They don't seem to rust or hurt the pot, but it does make the pot look "used". Therefore, if you want your pot liner to stay pristine, put the chicken in something else before you shred it with the mixer.

Now, quick release or slow release? Once you've done this a few times you'll get the hang of which one you need to do. If you want to be REALLY SURE the chicken is done, slow release gives everything longer to keep cooking before you remove the lip. If you always use the same size batch and it's always done, maybe slow release will work just fine for you. Not all chicken breasts are the same size.

This chicken is GREAT for taco chicken, Hawaiian haystacks, chicken salad sandwiches, and soup, or anything else you would use shredded, canned chicken for.

That website I mentioned before had this helpful graphic.