Step 1

Generously season the chicken thighs on both sides with salt, pepper and granulated garlic.

Step 2

Add 1 cup water to the Instant Pot

Step 3

Put the trivet in the pot, and place the chicken thighs on top of the trivet.

Step 4

Put the lid on the pot, lock and seal it; set the cook time to 13 minutes manual high pressure.

Step 5

After the chicken has finished cooking, use the quick release to release the pressure.

Step 6

Remove the chicken thighs, and shred with two forks.

Step 7

Store in the refrigerator for up to three days, or the freezer (airtight container) for up to three months.