Place chicken in the inner pot. Depending on the variation you prefer, add all the ingredients to the pot. Toss everything well.

Place the lid on the Instant Pot. Make sure the seal valve is set to close. Press “Manual” or “Pressure Cook” and set the pressure time accordingly (see below). After about 10 minutes, the pot will come to full pressure. Then the timer countdown will begin.

Chicken Breasts: Cook for 8 minutes. Once timer is off, let the pot rest without disturbing for 10 minutes and let the pressure naturally release.
Chicken Thighs: Cook for 12 minutes. Once time is off, do a quick pressure release.

Once all the steam is gone, using 2 forks, shred chicken. Or, remove chicken, shred and toss back in remaining juices in the pot.

The amount of liquid/sauce at the end is just enough. Use only the amount you need and discard the rest. See note below if you want to thicken sauce a bit.

NOTE: If you want to use 1-1/2 lbs. of chicken, increase cooking to 10 minutes for chicken breasts and 14 minutes for chicken thighs. If you’d like to thicken the juices a little, remove about ¼ cup juice and whisk in 1-2 teaspoons of flour until smooth; then add back into the pot. Press the "Saute” button to heat contents of pot and stir until thickened to desired consistency (just a few minutes).