First, cut up chicken breast into bite size pieces and mix with half of the bottle of marinade. Let is sit in the fridge at a minimum of 30 minutes before cooking. Please Note - This step is optional. It is not necessary to marinate your chicken with Tony Chachere's Injectable but I find the soup taste so much better when we do.
Next, turn Instant Pot on “Saute” and high.
Then stir together all ingredients and chicken in the instant pot. Stir until the Knorr Chicken Stock Tub disintegrates.
Close the lid and seal the quick release valve.
Next, press the “Pressure Cook” button. Then, press the “Pressure Level” button until you select “High Pressure”. Set the timer for 5 minutes. Once the pressure builds up the timer will start counting down. **Please note- If your Instant Pot is still on saute mode you will need to press "Cancel" then "Pressure Cook".
After the timer has completed turn the steam release valve halfway to “Venting” for a slow release of steam. **Warning – the steam being released is very hot, use a towel or large spoon to turn release valve so it does not burn you.
Stir and Serve! ** Also, I double check my chicken breast with a digital thermometer to make sure it has reached its internal temperature. (It has always been way over, but I still like to make sure 😊)