In your Instant Pot add chicken and top with the salad dressing.
Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button - if you’re cooking fresh thighs or breasts set to 15 minutes or 18 minutes if you’re using frozen chicken.
When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
Shred the chicken and serve it drizzled with sauce.
