Ingredients
2boneless skinless chicken breasts,or thighs
1cupwater
1tspsalt
2bay leaves
3garlic cloves
Preparation
Arrange the chicken in a single, even layer in the bottom of the pressure cooker. Add the water, then sprinkle with salt. Add the bay leaves and garlic.
Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the Sealing position. Select the Pressure Cook or Manual program, then adjust the time to 10 minutes at high pressure.
As soon as the timer goes off at the end of cooking, perform a quick pressure release by moving the pressure release knob from Sealing to Venting.
Open the pot, then use a digital thermometer to check the thickest part of a piece of chicken
Use a pair of tongs to transfer the chicken to a dish, and let it rest for 10 minutes. Slice, shred, or cube the chicken as needed, or refrigerate in a lidded container for up to 5 days.
