Place the chicken in a large Ziploc bag or glass bowl together with the oil, garlic, thyme, sea salt, and pepper. Combine well to evenly coat each chicken breast. Cover or seal, then allow the chicken to sit at room temp for 20-30 minutes or refrigerate overnight.

Once (if) you take your marinated chicken out of the fridge: Before cooking, the chicken needs to sit on the counter for 20-30 minutes to almost reach room temp. This will help it cook more evenly.

Place the trivet inside of your instant pot and add in the water or broth.

Close the lid and seal. Press Pressure Cook on High for 10 minutes (under 2"thickness) for fresh, or 15 minutes (over 2" thick) for fresh and frozen chicken breasts.

Manually release the pressure and carefully remove the lid.

Serve the chicken immediately or use it as meal prep for the week ahead.

Cooked chicken stays good for up to 4 days in a sealed container in the fridge.

Enjoy!