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Add the chicken, chicken broth, celery, parsley, bay leaves and salt to the instant pot. Close and seal the lid.
Set Instant Pot to manual high pressure for 10 minutes. Let it release naturally for 8 minutes. Then do a quick release.
Remove the chicken, discard the solids, you can save the broth for another use, if desired.
Shred the chicken with two forks or a hand mixer and refrigerate for up to 4 days or freeze up to 3 months.
If desired, add a little broth back to the shredded chicken to keep it moist.