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Place 3 pounds boneless, skinless chicken breasts into the inner pan of the Instant Pot. Sprinkle the chicken evenly with 2 teaspoons kosher salt. Pour 1 to 1½ cups pineapple juice or chicken broth pineapple juice over the chicken breast and add 1 tablespoon minced garlic (Use a minimum of 1 cup of liquid for a 3 or 6-quart Instant Pot and 1½ cups of liquid for an 8-quart Instant Pot.)
Close the lid and turn the vent to the closed (sealed) position.
Set the cooking time using the manual or pressure cook button BASED on the size of the individual chicken breast, not the TOTAL weight. For 6-ounce chicken breast: 6 minutes on high pressure for fresh/thawed or 10 minutes on high pressure for frozen. For 8-ounce chicken breast: 7 minutes on high pressure for fresh/thawed or 11 minutes on high pressure for frozen. For 10-ounce chicken breast: 8 minutes on high pressure for fresh/thawed or 12 minutes on high pressure for frozen.
Once the cooking time has elapsed, allow the pressure to release naturally on its own for at least 10 minutes. Then do a quick release of pressure if needed.
Remove the chicken from the liquid and rest for 5-10 minutes. Serve as desired.