Place ingredients in the Instant Pot in the order listed.
Close the Instant Pot and turn the sealing valve to “sealing.”
Press “pressure cook” or “manual,” make sure the pressure is set to “high” and adjust the timer to 15 minutes if using fresh chicken, or 25 minutes if using frozen chicken.
Let the pressure release naturally.
Remove the chicken from the Instant Pot and place on a plate. Shred the chicken with two forks and place the meat back into the pot, stirring with its juices.
** I tested using chicken breasts and chicken legs and both were good. If you use chicken breasts, reduce the cook time to 6 minutes for fresh, 10 minutes frozen. If you do a combination of white and dark meat, use the time for dark meat as indicated in the recipe.