Season one side of your chicken breasts with a pinch of salt. I like to use skinless breast so I'm not left with soggy skin.
In the Instant Pot, pour a cup of water, then set the trivet that came with the pot inside it. Season the water with another pinch of salt.
Lay the chicken breasts on the trivet salted side down, then sprinkle a bit more salt on the unsalted side.
Get the lid of the instant pot on, turn the pressure knob to the "sealing" position and cook it on the High Pressure setting for 6 minutes.
One the chicken is done and the Instant Pot beeps, set a separate timer for 10 minutes. When the timer is done, release the pressure from the Instant Pot by turning the pressure knob to the "venting" position and let out all the steam.
Pop the lid and take out your perfectly done chicken breasts. The cooking time remains the same even if you add more chicken breasts to the pot.
Strain the liquid from the pot and you've got yourself some ready chicken stock.
If you're cooking the chicken directly from frozen, place the chicken in the water without the trivet. Pop the lid on and cook the chicken for 10 minutes as above.
When the chicken is done, set another timer for 10 minutes and release the pressure manually by turning the knob to "venting".
Strain the stock for use later, but this time salt the stock as we didn't add any earlier.