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Wash and pat dry chicken breasts. Then season with salt and pepper on both sides.
Pour 1 cup of water in the Pressure Cooker and put in the meat. Close the lid and make sure that the venting knob is turned to “Sealing”!
Cook on manual high pressure for 10 minutes.
When done, do a natural pressure release for 10 minutes,then switch the knob to venting position to release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
Take the meat out and shred it using two forks. Drain the liquid from the pot.
Place the meat back to the Instant Pot to keep it warm.
Add your favorite BBQ sauce and mix it with the chicken until well combined.