Place your frozen chicken breasts, in a single layer,in the bottom insert of your stackable container.
Add whatever seasoning/marinade that you like.
Rinse and drain 1 cup of white rice in a fine mesh colander. Add rice to the top insert of the stackable container.
Pour 1 cup of chicken broth in with the rice and stir.
Add a pinch of salt and 2-3 drops of extra virgin olive oil in with the rice and stir. Place the lid on the top container and use the carrying trivet to secure the top and bottom inserts together.
Add 1 cup of water to the liner of the insert. Place the stackable containers along with the carrying trivet into the Instant Pot.
Close the lid and place valve in the sealing position. Pressure Cook/Manual on HIGH for 20 minutes.
Once the cooking time expires, allow for a 10 minute natural pressure release. Then manually release any remaining pressure. Turn Instant Pot OFF
Carefully remove the stackable inserts. Remove the lid and fluff the rice with a fork.
Cut or shred your chicken and season with salt & pepper as desired.
Serve chicken on top of or beside the rice.