Combine liquid and chicken on top of the trivet in the Instant Pot. I use 1/4 cup for my 3 quart Instant Pot, and 1/3-1/2 cup for my 6 quart. I suggest 1/2-3/4 cup for 8 quart Instant Pots. Add any additional flavorings such as a squeeze of bbq sauce or salsa, if using
Lock the lid, turn the knob to SEALING, and cook on manual high pressure for 20-25 minutes. Allow a natural pressure release of at least 10 minutes.
Open the lid, and remove chicken and trivet. Drain the liquid into a liquid measuring cup. Return the chicken to the pot and shred using a hand mixer or two forks, adding additional cooking liquid 1 tablespoon at a time as necessary for moisture. Flavor with any additional sauces or ingredients. Serve or use in any application for shredded chicken!
BBQ Strawberry Chicken Salad
Arrange lettuce in a bowl or large platter. Add toppings on top of lettuce, along with the chicken. Serve with extra bbq sauce or ranch/poppyseed dressing. Enjoy immediately!