½teaspoonpepperincrease to 1 teaspoon if you like a lot of pepper!
Cut the chicken breasts in half, widthwise.
Place the chicken breasts in the Instant Pot. Pour the chicken broth and worcestershire over the chicken. Then sprinkle with remaining seasonings.
Close the lid and turn the pressure valve to seal. Cook on Meat/Stew or Pressure mode, on high, for 7 minutes.
At the end of 7 minutes let the pot do a natural pressure release for 6 minutes. Turn the pot off and turn the pressure valve to vent to quick release the remaining pressure.
Take the chicken out of the pot and let it rest for 5 minutes.
Shred the chicken using 2 forks, clean hands OR the quickest method is with a hand mixer! If using a hand mixer, place the chicken in a large mixing bowl, and blend the chicken until it is to the shred that you like (it will go quick!).
Pour 1 cup of the juice from the bottom of the Instant Pot over the chicken before storing in the fridge.
Keep in the fridge for up to 4 days or according to your chicken expiration date.