Place chicken and broth in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken; shred with 2 forks. Drain cooking juices. Return chicken to pressure cooker. Add remaining ingredients except rice. Select saute setting and adjust for low heat; simmer uncovered, until heated through, 3-4 minutes, stirring occasionally. If desired, serve with rice.