Pour the chicken stock into the bottom of your Instant Pot. Place the chicken breasts into the bottom in an even layer.
Lock the lid into place and make sure the valve is set to seal according to the manufacturers instructions.
Pressure cook on manual/high pressure for 10 minutes.
When the cook time is up, let the pressure naturally release for 10 minutes then quick release any remaining pressure according to the manufacturers instructions.
Remove the lid to the Instant Pot and use two forks to shred the chicken. Make sure to toss with the remaining juices in the pressure cooker to coat it - this ensures it will stay juicy and moist!
Serve warm right away or store.
Store in a sealed container in the refrigerator for up to 3 days.
To freeze, portion the chicken out into containers or freezer safe bags, seal and freeze for up to 3 months.