Add the chicken to the stainless steel liner of the Instant Pot (you do not need the rack OR added liquid).
Cook the chicken on the manual at high pressure for 15 minutes. Let the pressure release naturally for 15 minutes.
Remove the cooked chicken from the Instant Pot. Shred in a large bowl using two forks or barbecue claws. Slowly add in some of the cooking liquid until the chicken is moist. You don't want it swimming like soup, you just want to add enough to moisten all the chicken thoroughly.
Season with additional salt and pepper or add sauce as desired.
To Reheat: Warm in the microwave for 1-2 minutes or until hot.To Freeze: Place in a freezer bag and flatten it out to remove air. Freeze flat; then, after it’s frozen, you can move it to make extra room in the freezer. It will last for up to 3 months.