Mix the BBQ dry rub in a small bowl - 1 tbsp brown sugar, 1 1/2 tsp kosher salt , 1 tsp black pepper , 1/2 tsp onion powder , 1 tsp garlic powder, 1/4 tsp smoked paprika.
Sprinkle the dry rub on all sides of the cut chicken breasts. Press the seasoning in so it will stick to the chicken.
Pour 1 cup water, 1 tbsp Worcestershire sauce, 1/2 tbsp apple cider vinegar and the crushed garlic cloves into the Instant Pot. Place the trivet over the liquid. Put all the seasoned chicken breasts on to the trivet.
Close the pot and lock the pressure valve in place. Set it to cook on pressure mode, high for 10 minutes.
Do a 10 minute natural release, then do a quick release for any remaining pressure.
Remove the chicken from the pot and shred/pull it. Kitchen Tip: put the warm chicken in a stand mixer with a paddle attachment for easy and fast shredding!!! Discard the liquid in the pot.
Mix the shredded chicken with desired amount of BBQ sauce. We like between 1/2-3/4 cup BBQ sauce.
Serve on buns for amazing pulled BBQ chicken sandwiches.