Coat your instant pot generously with cooking spray.

Place the ingredients in the pressure cooker in this order: chicken stock, chicken, and 1 cup of low-sugar bbq sauce. Do NOT stir. You want the water to stay on the bottom of the pot so the instant pot comes to pressure.

Place the lid on the pressure cooker making sure the valve is in the sealing position. Press manual (high pressure) and set timer to 10 minutes. Let the pressure naturally release for 10 minutes. Add remaining BBQ sauce if desired.

Shred and enjoy on sandwiches, salads, BBQ plates and more!

If you don't have a pressure cooker you can easily make this recipe in your slow cooker as well. Simply add all of the ingredients to your slow-cooker, cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and shreds easily.