Place the chicken and all the other ingredients together in a large resealable bag.
Squish to combine everything and seal after removing the excess air.
On the day of cooking, take the bag out of the freezer and thaw. Place the bag contents into your Instant Pot. Lock the cover and seal the steam nozzle.
Cook on manual high for 10 minutes. Allow it to natural release for 7 minutes before doing a quick release.
If you’re looking to have a starch with this meal, you can serve it with rice or potatoes.