How to use a pressure cooker for frozen chicken? I would like to cook frozen chicken breasts in a pressure cooker for shredding and making chicken mole.  I do not want to add anything except water, but I'm having a hard time finding specific guidelines on the time to cook frozen meats with no added ingredients or steps. 

In my case, I have 3 pounds of frozen chicken breasts to cook.  What are the general rules to follow for frozen meats and, in my case, how long and at what heat should I cook this for?
Based on the recipe to which you linked, I'd guess about 10 minutes after the pressure cooker starts steaming. (Until the chicken thaws and starts cooking you shouldn't get much steam.)

Since you're going to shred the chicken and put in a sauce anyway, overcooking might not be a problem. 

Frankly if you have an extra hour put the chicken breast in a plastic bag and fill the pressure cooker with hot water from the tap. Dunk the bag in the pot to thaw the breasts so that you can control the cooking time more closely.