Add broth and chicken to the Instant Pot. Secure the lid and close the pressure valve.
Press the “manual” button (or “pressure cook” button) and set the time to cook for 20 minutes at high pressure. Once the time is up, carefully quick release the pressure manually.
While the chicken is cooking, prepare the sauce by combining all of the sauce ingredients in a bowl or jar and mixing well.
When the chicken is finished, press the "cancel" button and remove the lid. Shred the chicken in the juices with two forks.
Using potholders, carefully remove the stainless steel inner pot from the Instant Pot. Drain all of the liquid from the pot. If you want to keep the broth for later use, pour the contents of the pot into a colander with a container underneath to catch the juices.
Place the shredded chicken back into the Instant Pot and press the "Sauté" button. Pour the sauce over the chicken and toss to coat.
Simmer the chicken in the sauce for 4-5 minutes, stirring occasionally. Press the "cancel" button. Serve chicken immediately or store it in a container for later use.
To prepare this recipe in a slow cooker, simply cook the chicken in broth on high for 3 hours or on low for 6 hours, shredding afterward. Drain the juices and transfer the chicken to a skillet and add the sauce. Simmer on medium-low for 5 minutes and serve.
Nutrition details provided are per serving and an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.