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Place chicken thighs in the Instant Pot (no need for a trivet).
Next add in the ½ cup of chicken broth. If you don’t have chicken broth you can substitute water or bone broth.
Season the chicken thighs with salt and pepper.
Place the lid on the instant pot and make sure the knob is set to sealed.
Hit “manual” select high pressure and set the time to 8 minutes.
It’ll take about 10 minutes to come to pressure. Let the chicken thighs then cook for 8 minutes and let the pressure naturally release.
Carefully remove the lid from the Instant Pot.
Transfer the chicken thighs to a bowl, reserve ~¼ cup of liquid from the Instant Pot and discard the rest.
With either 2 forks or an electric hand mixer, shred the chicken thighs.
Add in the reserve liquid to the shredded chicken (this helps it stay moist!).
Optionally top with fresh thyme or herbs of choice.