1cupof ONE of the following: salsa verde, traditional salsa, chicken broth OR barbecue sauce
Add chicken and your choice of liquid to the slow cooker. I like to put a little salsa (or other liquid) under the chicken as well as on top to prevent chicken from sticking to the bottom of the Instant Pot and to make sure the chicken soaks up tons of flavor.
Secure lid and turn valve to seal. Set Instant Pot to high pressure for 10 minutes.
When cooking is complete, quick release pressure by turning valve to vent, watching out for steam. When pressure valve lowers, remove lid. Check thickest part of chicken with an instant read thermometer; it should be 165°F (see note).
Shred chicken with forks. You can also do this faster but VERY carefully with a hand mixer (see post), but be watchful for splattering liquids! Partially cover the pot with a clean dish towel. The chicken can be diced, if you prefer.
Once meat is shredded, return to liquid in Instant Pot and stir to combine. Serve immediately or refrigerate in an airtight container for up to 5 days. You can also freeze it, divided into containers or freezer bags to use later.
Nutritional information calculated for chicken and chicken broth; please take into consideration the nutritional values of the particular sauce you choose.
If the internal temperature of the chicken doesn't reach 165°F by the time it is done cooking, switch your Instant Pot to Sauté and set the lid on so it's slightly ajar. The chicken will finish cooking quickly on the sauté mode. If you re-pressurize the Instant Pot, it's likely to overcook the chicken.