Season the chicken: Pat the chicken dry. In a small bowl, mix salt, pepper, garlic powder, onion powder, and paprika. Rub the seasoning all over the chicken. Drizzle with olive oil if using.

Add liquid to the pot: Pour the chicken broth into the Instant Pot. You need at least 1 cup of liquid to build pressure.

Load the chicken: Place the chicken breasts in a single layer if possible. Stacking is fine if you’re cooking a bigger batch; just avoid packing too tightly.

Pressure cook: Seal the lid and set the valve to Sealing. Cook on Manual/Pressure Cook (High) for 10 minutes for fresh breasts (8 ounces each). For thicker pieces, go 11–12 minutes. For boneless thighs, use 10 minutes.

If using frozen chicken: Separate the pieces (don’t cook as a frozen block). Cook on High for 12–14 minutes depending on thickness.

Natural release: Let the pressure release naturally for 5–8 minutes. Then flip the valve to Venting to release the rest. This short natural release helps keep the chicken juicy.

Check doneness: The internal temperature should be 165°F (74°C). If it’s a bit under, close the lid and let it rest in the hot liquid for a few minutes, or cook another 1–2 minutes.

Shred the chicken: Transfer to a bowl and shred with two forks or a hand mixer on low. For maximum moisture, stir in a few spoonfuls of the cooking liquid as you shred.

Finish and adjust: Add lemon juice if using. Taste and adjust salt or seasoning. If you want it saucier, mix in salsa, barbecue sauce, buffalo sauce, or a bit more broth.