Place the ingredients in the order listed into a 6 quart Instant Pot. Secure the lid and set to ‘sealing’.

Select the pressure cook button and add 15 minutes. When the time is up, let the Instant Pot naturally release for 10 minutes, then use the quick release function.

Carefully remove the chicken from the sauce, then set the Instant Pot to sauté mode to reduce the sauce. Let the sauce reduce for 5 minutes or until reduced by 1/2. While the sauce reduces, use 2 forks to shred the chicken. Or place it in a stand mixer with the paddle attachment, turn the mixer on to low speed and mix just until shredded.

Turn off the Instant Pot, and then add the shredded chicken back into the sauce. Stir to combine and serve with your choice of sides. We served ours with baked potatoes and this creamy slaw recipe.