Step 1: Season: Pat the chicken breasts dry. Season both sides generously with salt, pepper, and garlic powder. Press the seasoning gently onto the surface so it sticks. Starting with well-seasoned meat builds flavor from the outside in.

Step 2: Sear (Optional): Select Sauté mode on your Instant Pot. Add olive oil and sear each side of the chicken for about 1 minute until lightly golden. This step adds depth of flavor but is totally skippable if you're in a hurry.

Step 3: Add Broth and Pressurize: Pour in the chicken broth. Lay the chicken breasts in a single layer — the liquid should come about halfway up the sides of the meat for even heating. Close the lid, seal the valve, and select High Pressure (Manual) for 8 minutes.

Step 4: Natural Release: When the timer goes off, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. The natural relaxation period lets the muscle fibers reabsorb juices — skipping it makes the meat tougher. Opening the lid immediately causes the chicken to seize and turn rubbery.

Step 5: Slice or Shred: The chicken is safe when the thickest part reaches 74°C (165°F). Slice against the grain, or shred with two forks right in the pot. Drizzle some of the cooking liquid over the top to keep it moist. Portion into meal prep containers and refrigerate or freeze for grab-and-go meals.