Generously season the chicken thighs on both sides with salt, pepper and granulated garlic.
Add 1 cup water to the Instant Pot
Put the trivet in the pot, and place the chicken thighs on top of the trivet.
Put the lid on the pot, lock and seal it; set the cook time to 13 minutes manual high pressure.
After the chicken has finished cooking, use the quick release to release the pressure.
Remove the chicken thighs, and shred with two forks.
Store in the refrigerator for up to three days, or the freezer (airtight container) for up to three months.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Cooking times were based on Instant Pot official guidelines. Actual cooking times may vary, based on the size and weight of your meat.
If you want to make this recipe with chicken breasts, just adjust the cook time to 8 minutes or so (this may vary with chicken breast size), and use the quick release. They may not be as tender and flavorful as the thighs, but it'll still work! If you want the fall-apart version, increase cook time to 30 minutes, and do a quick release. They will be fall-apart tender, but the texture will be more string-y. We do not prefer this version, but many people love it.