Before you add the chicken to the Instant Pot make sure its not stuck together.
Add frozen chicken breast to the Instant Pot. It is okay if the breasts overlap.
Add water or chicken broth, white wine, garlic, butter, salt and pepper. Gently stir to combine.
Add bay leaves and fresh thyme.
Place the lid and lock it, make sure to point the valve to sealing.
Press manual and select 8 minutes for small chicken breasts or 10 minutes, for medium-large chicken breasts. It will take the pot about 10 minutes to come to pressure.
Once the cooking is done and the Instant Pot beeps, do a 10 minute Natural Pressure Release, after that open the valve to release the remaining pressure.
Check the internal temperature of the chicken, it should be at least 165 degrees F.
You can chop it and serve it as it is, or you can shred it for chicken tacos. Or follow the instructions below for my Herbed Instant Pot Chicken: