Place the chicken breasts into the bottom of the instant pot and sprinkle evenly with the seasonings, then pour over the broth.

Place the lid on the pot and set the valve to sealing.

For frozen chicken breast: cook on a manual, high setting for 15 minutes.

For fresh/raw chicken breasts:  cook on a manual, high setting for 12 minutes.

For frozen chicken thighs: cook on a manual, high setting for 14 minutes.

For fresh/raw chicken thighs:  cook on a manual, high setting for 11 minutes.

For frozen Bone-in Chicken Breasts: cook on a manual, high setting for 25 minutes.

For fresh/raw Bone-in Chicken Breasts:  cook on a manual, high setting for 12 minutes.

Once the cooking time is up, allow the pot to natural pressure release for roughly 10 minutes.  Then open the valve to release any excess steam.

Turn the Instant Pot off.  You can shred the chicken in the pot, or place the chicken in a bowl and shred using two forks or a hand mixer.

You can use immediately or once cool, refrigerate in an airtight container for up to 5 days.  This will also keep in the freezer for up to 3 months.