Step 1

Place the chicken in the Instant Pot. Pour in the chicken broth. Sprinkle the dried oregano, garlic powder, salt and pepper over the chicken.

Step 2

Seal the lid and turn the steam valve to the sealing position.

Step 3

Cook on high pressure (manual) for 11 minutes for small (7-8 ounce) chicken breasts or 16 minutes for large (12 ounce) chicken breasts. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time.

Step 4

When the Instant Pot beeps to let you know the cook time is finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release by waiting 10 minutes before turning the steam valve.)

Step 5

Wait for the steam to release and the pin to drop down. Then, carefully open the lid of the Instant Pot. Check that the internal temperature of the chicken is at least 165 degrees F using an instant read thermometer.

Step 6

Remove the chicken from the Instant Pot, leaving the broth in the pot. Let the chicken cool slightly and then shred the chicken. Stir in about 1/2 cup of the broth from the pot for flavor and moisture.