First, measure out the ingredients with the measuring cup and spoons.
Next, lay the chicken breasts out on a flat surface (I like to use a cutting board). Sprinkle each chicken breast with salt and pepper.
Flip the chicken. I like to use a pair of tongs to handle the chicken to keep my hands clean.
Sprinkle this other side of the chicken with salt and pepper.
Then, place a Silicone Pressure Cooker Roasting Rack at the bottom of the pressure cooker. Then, place the chicken on top, trying not to overlap the breasts too much.
Next, pour the water into the cooker.
Seal the cooker lid and pressure cook the chicken for 8 minutes.
After cooking, let the cooker sit for 5 minutes before messing with the lid. Then, open the valve and remove the lid.
Next, check the internal temp of the chicken with a meat thermometer. The temp needs to reach 165°F.
Finally, slice the cooked chicken breasts, serve and enjoy!
Video
Notes
Storing Cooked Chicken BreastTo store cooked chicken breasts: first, let the chicken cool, but store it within 2 hours of cooking. Transfer the chicken to an airtight container or wrap tightly with kitchen wrap. Label the date on the outside of the container to keep up with freshness. Store in the fridge for up to 4 days.To freeze cooked chicken: first, let the chicken cool, then wrap each chicken breast separately with plastic wrap, then again with kitchen foil. If you plan to use cubed chicken for future recipes, pre-cut the chicken into the desired size pieces before freezing. Store the wrapped chicken either in an airtight container or a freezer-safe Ziploc bag. Label the date on the outside of the container to keep up with freshness. Store in the freezer for up to 3 months.