• In a 6-qt Instant Pot, add the chicken, water, salt, and optional add-ins (if using).
• Close the lid, set the vent to “sealing”, and pressure cook on high for 9 minutes. Once the 9 minutes is up, let it naturally release for 5 minutes, then manually release the remaining pressure.
• (To cook from frozen, make sure the chicken isn’t stuck together and pressure cook on high for 12 minutes, then immediately release the pressure.)
• Remove the lid and transfer the chicken to your cutting board to rest for 5 minutes.
• You can shred it up with two forks on your cutting board or use my easy shredding method described below.
• Pour the liquid in the pot into a jar (you can use this like you would chicken broth in a soup, etc…). Pour about ¼ of that liquid back into the pot (this will just help moisten the chicken a bit). Transfer the chicken back to the pot and use an electric mixer to shred it up, starting at a low speed.

Stovetop instructions:

• In a large pot, add chicken and enough water to just cover the chicken. Add salt and any other add-ins. Cover, then bring to a boil over high heat. When it starts to boil, reduce the heat to low and simmer gently for 8-15 minutes or until the chicken is cooked through, depending on the size of the chicken (try not to overcook, the internal temperature should be 165F).