I hope you like it when you try it. Thanks for commenting.

I have never cooked with canned chicken before so I don’t even have a guess here. Since it’s already cooked chicken, my fear would be that it would dry out if you left the cook time the same. That being said, you need enough time for the cheese to fully melt. Just guessing, but I’d set the cook time for 4 minutes. I wish I could say this with more confidence! If you try it, please let me know how it turns out and what time you use.

You don’t need to adjust the time for frozen because it will cook longer naturally taking longer to come to pressure. Frozen chicken will release more liquid though so you might want to stir in some extra cheddar after you open the pot to thicken it up some more.