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Generously season the chicken thighs on both sides with salt, pepper and granulated garlic.
Add 1 cup water to the Instant Pot
Put the trivet in the pot, and place the chicken thighs on top of the trivet.
Put the lid on the pot, lock and seal it; set the cook time to 13 minutes manual high pressure.
After the chicken has finished cooking, use the quick release to release the pressure.
Remove the chicken thighs, and shred with two forks.
Store in the refrigerator for up to three days, or the freezer (airtight container) for up to three months.