Pat the chicken dry.

Toss it in a bowl.

Sprinkle on your salt, pepper, garlic, paprika, thyme.

Rub it in.

Yeah, use your hands. That’s where flavor comes from.

Sometimes I let it sit for 10 minutes — sometimes I don’t. Depends how hungry I am.

Pour the broth (or water) into your Instant Pot.

Add the trivet if you want to keep the chicken above the liquid.

Or skip it — honestly, it doesn’t matter much.

I’ve done it both ways.

Lay the chicken in.

Not too crowded, give it space to breathe.

Lock the lid. Set the valve to Sealing.

Then hit Pressure Cook – High.

Here’s the key:

Fresh chicken → 8 minutes.

Frozen chicken → 12 minutes.

That’s it.

Walk away.

Go tidy the counter. Check your phone. Stare into space.

Whatever — the pot does the work.

When it beeps, don’t rush.

Let it sit for 5 minutes before releasing the steam.

This — right here — is what keeps the chicken juicy.

If you pop it open too fast, it’ll dry out. I learned that the hard way.

Grab your tongs, pull one out.

Cut it open or poke with a thermometer. You want 165°F (74°C) inside.

If it’s not there yet, just close the lid and cook for another minute or two.

No big deal.

Let it rest a few minutes, then slice.

Juicy. Perfect. Done.