Set on high or "meat" setting for 10 minutes. Allow to cook. When timer goes off, do not vent the steam. Let the steam from the Instant Pot naturally release with the lid on and vent closed for another 8 minutes.
Release steam and remove chicken breast. Place chicken breasts in bowl. Shred with two forks.
Add 1/2 to 3/4 cup of broth from the instant pot to the chicken to help keep it moist and flavorful. Stir it to allow it to absorb most of the liquid. When storing you can store with some extra liquid from the pot to prevent it from drying out.
Serve immediately or store in the fridge for up to 4 days. Store in an airtight container or freezer bag in the freezer for up to 3 months.
To make this recipe AIP compliant, you will want to omit the black pepper and use an AIP compliant broth, homemade chicken stock that doesn't have any non-AIP ingredients or water.