Plug in your Instant Pot and press the Saute button. Add the oil and chopped onion. Saute, stirring occasionally, until onion is very fragrant and begins turning golden-brown around the edges, about 3 to 4 minutes.

Place the boneless skinless chicken breasts in the Instant Pot and brown on one side 3 to 4 minutes. Flip and brown on the other side another 3 minutes (note: don’t cook the chicken all the way through just yet. We are just searing the meat for now to trap in some moisture). Depending on the size of your pressure cooker, you may need to do this step in two batches, placing the first batch on a plate as you brown the second batch.

Transfer all of the browned chicken into the Instant Pot (if it isn't all in the pot already) and pour in 2 cups of chicken broth. Sprinkle in 2 tablespoons of your choice of seasonings and sea salt.

Secure the lid on the Instant Pot and select Manual or Pressure Cook and be sure the pressure cooker is on the High Setting. Set the time for 8 minutes, leaving the vent sealed. After pressure cooker has run its course, immediately release pressure manually, then open the lid.

Use tongs to transfer chicken to a cutting board, leaving the juices in the Instant Pot. Use two forks to shred all of the chicken.

Transfer the shredded chicken back to the Instant Pot and press the Saute button. Allow mixture to come to a full boil and cook an additional 5 to 10 minutes, until liquid has reduced. Serve using your favorite method and enjoy.