Brine:

1. In a 4 quart pot or storage container whisk together water, soy sauce, brown sugar, salt, garlic, thyme, rosemary, parsley, and black peppercorn until the salt has dissolved.
2. Add chicken breast to the brine, cover, and refrigerate for 6-8 hours.
3. After brining period, remove breast from the brine and pat dry with a paper towel to remove excess moisture.
4. Reserve brined chicken for preparation in the refrigerator.

Seasoning & Cooking:

1. In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
2. Place chicken breast on a wire rack lined baking tray, and season the chicken mixture onto all sides of the chicken.
3. Preheat the Instapot on the saute function until the cooker indicates it is ready, then add the olive oil.
4. Sear chicken breast for 1-2 minutes on each side then pour in the chicken stock.
5. Switch the Instapot from the saute function to pressure cook.
6. Place the lid on the Instapot, and set a 5 minute time for a 5 minute cook.
7. Let chicken breast cook for 5 minutes, then allow a 10 minute steam release.
8. Remove chicken from the Instapot and enjoy.