Step 1

Set Instant pot to saute mode. When hot, add olive oil and then place chicken in a single layer (try squishing them to fit in a single layer). Cook for about 3 minutes, until no longer pink on the bottom.

Step 2

Press cancel and turn chicken over. Add all group-2 ingredients, toss to distribute well.

Step 3

Close Instant pot, lock lid (making sure that valve is set to seal). Set on manual for 10 minutes and then let pressure release naturally.

Step 4

Open lid, press saute mode and remove only the chicken onto a large plate. Let sauce come to a boil (stirring occasionally) and reduce until very thick. In the mean time, shred chicken using two forks. Add shredded chicken back into the sauce and give a good toss. You can taste for salt at this point and adjust accordingly. Continue to cook until all the sauce has evaporated.

Step 5

Press cancel, sprinkle mozzarella and parmesan on top, cover and lock lid to melt cheese in the residual heat. Let hang out for 5 minutes, until cheese has fully melted.

Step 6

Preheat oven to 425 degrees F. Stir melted butter, garlic powder and salt together in a small bowl. Brush cut sides of the burger buns with this butter and place cut side up on a baking sheet. Bake for 10-13 minutes or until golden.

Step 7

Spoon cooked chicken with some of the melted cheese on the bottom bun, close and enjoy.