Instant Pot chicken breasts can be moist and tender. Or they can be rubbery and dry. It all depends on the time and method you use. I tested fresh and frozen chicken breasts, on the trivet and directly in the liquid. This is the method I liked best.
This method is versatile and can be customized for any recipe. Simply season the broth with the appropriate herbs or seasonings. Preparing an Italian dish? Add garlic, oregano and basil. Thinking Asian? Add 3 minced cloves garlic, 2 teaspoons of grated fresh ginger root and 3 Tbsp soy sauce. Mexican? Add 2 tsp chili powder, 1 tsp cumin and 1/2 tsp oregano. Use your imagination and take your cues from the recipe.
For chicken breasts weighing 6-12 ounces, up to 1 1/2 inches thick:
Put 1 1/2 cups cold water or chicken broth in the Instant Pot. Season the broth with salt and pepper and whatever herbs or seasonings you like. Place the breasts directly in the broth, no trivet required. Turn them once or twice to coat them with the seasoned broth.
Close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to the following times:
5 minutes (small to medium breasts), 6 minutes (large breasts)
6 minutes (small to medium breasts), 7 minutes (large breasts)
When it beeps that it's done, leave it for 10 minutes natural release. Flip the valve to Venting and when the pin drops, open the lid and remove the chicken. Save the broth. It's full of flavour.