1. Before you add the chicken to the Instant Pot make sure its not stuck together.
2. Add frozen chicken breast to the Instant Pot. It is okay if the breasts overlap.
3. Add water or chicken broth, white wine, garlic, butter, salt and pepper. Gently stir to combine.
4. Add bay leaves and fresh thyme.
5. Place the lid and lock it, make sure to point the valve to sealing.
6. 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.
7. 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.
8. Check the internal temperature of the chicken, it should be at least 165 degrees F.
9. 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:

Make Herbed Chicken:

1. Remove chicken from the pot and set aside on a plate, cover with aluminum foil.
2. Quickly discard the liquid, thyme and bay leaves from the pot. Wash it and dry it with a paper towel.
3. Add the pot back to the Instant Pot and select Sauté.
4. Once Hot add the olive oil, let the oil heat up for 1 minute. Add the chicken to the pot in one layer, if needed cook it in batches.
5. Sprinkle over the seasoning: dried thyme, dried rosemary, dried oregano and red pepper flakes. Brown the chicken on each side without turning it for about 2-3 minutes or until golden brown.
6. Remove chicken from pot and add it to a cutting board. Using a spoon, baste the chicken with the juices from the pot, top it with all the delicious browned herbs.
7. Cover with foil and let it rest for 5 minutes.
8. Slice the chicken and serve.