Jodi shares the recipe in the show podcast below. [starting at 11:07]
I used 4 frozen solid chicken breasts! They were harder than bricks. Place them in the IP, no need to use the trivet. They can even be stacked, just not stuck together. Pour 1 cup of chicken broth (or water) on them. Season with salt, pepper, poultry seasoning etc. Whatever you like.
Close the IP and turn the vent to SEALING. Set it to PRESSURE COOK (bottom right button on my IP) for 10 minutes. It will take 10 minutes to come up to pressure, then it will cook for 10 as it counts down. I let it do a natural release – but if you are impatient for ready to eat you can do a quick release.
After that I just sliced them up and we drizzled some Rosemary Infused Olive Oil on the breasts. You can do anything with them.
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