If you want to use onion (great way to use em up), whack it in half, peel it, and dump it in, along with peeled cloves of garlic. Add the water and the BTB, then the chicken boobs. Add herbs and spices as desired (whole peppercorns recommended), but don't add anything that's going to contribute more salt. For example, if you want to do lemon pepper chicken, omit the BTB and season with lemon pepper seasoning instead.

Once the flavorpack's all in there, seal the lid. Set to High pressure for between 12 minutes of the breasts were more medium-sized or 15 minutes if they were jumbo. Include a 10-minute reminder timer, and choose Keep Warm based on the context of the meal in question.

Once the cook time is up, let pressure release naturally for that 10 minutes and then crack it open and enjoy!