Add 2 pounds frozen boneless skinless chicken breasts to the bottom of the Instant Pot in as even a layer as possible.

Add 1 cup chicken broth, ½ teaspoon salt, and ¼ teaspoon ground black pepper evenly to the pot.

Close the lid securely and seal the venting valve. Set the cook time on “manual” to 12 minutes, adjusting the cooking time a minute or two, depending on the thickness of the chicken.

Once the cook time has elapsed, let the instant pot naturally release for 10-15 minutes. After that, you may manually release the rest of the steam.

Let the chicken rest for a few minutes before chopping, shredding, or serving. Season with additional salt and pepper, or any other seasonings you prefer, before serving.