• Add 1 cup water to the bottom of the Instant Pot insert. Sprinkle chicken breasts with salt and pepper. Place chicken breasts into the instant pot insert, overlapping as needed.
• Secure the lid and select the Pressure Cooker function to High. Use the manual (+/-) buttons to adjust the cook time to 12 minutes. Make sure the Keep Warm light is ON and the Vent is set to "Sealing". The Instant Pot will require about 10 minutes to come to pressure.
• When cooking time is done, use the Quick Release method. Turn off the pressure cooker and use a gloved hand or wooden spoon handle to carefully turn the valve to "Venting" to vent the steam from the Instant Pot. When the pressure valve has dropped, remove the lid.
• Use two forks to shred chicken into small pieces. Allow to cool slightly.
• Store leftovers in an airtight container for use within 3 days OR Transfer to plastic freezer bags, remove as much air as possible and seal. Freeze for up to 3 months.

SLOW COOKER INSTRUCTIONS:

• Add seasoned chicken to the slow cooker insert. Pour in 2 cups of water. Replace lid.
• Cook on LOW for 5 - 7 hours or HIGH for 3 - 4 hours, until chicken is done. An instant read thermometer should read at least 165°F. Remove chicken and shred.
• Store leftovers in an airtight container for use within 3 days OR Transfer to plastic freezer bags, remove as much air as possible and seal. Freeze for up to 3 months.