Place the chicken breasts into the bottom of the instant pot and sprinkle evenly with the seasonings.
Place the lid on the pot and set the valve to sealing.
FOR FROZEN CHICKEN BREASTS: Cook on manual, high setting for 16 minutes.
FOR FRESH (RAW) CHICKEN BREASTS: Cook on manual, high setting for 13 minutes.
Once the cook time is up, allow the pot to natural pressure release for 10 minutes. Then, carefully open the valve to remove any excess steam.
Turn the Instant Pot off and shred the chicken in the pot, or remove to a bowl and shred using two forks or a hand mixer.
Use immediately, or once cool, refrigerate in an airtight bag or container for up to 5 days, or in the freezer for up to 3 months.
NOTE: This recipe has been tested in a 6 quart and 8 quart instant pot.NOTE: Allow 10 minutes for the pot to come to pressure, plus cook time, plus ten minutes for natural pressure release.NOTE: If freezing this chicken, allow it to thaw in the refrigerator overnight before using in your favorite recipes.