Add 250ml water to the Instant Pot and dissolve 1 tsp fine sea salt in it, then place the 3-4 chicken breasts on top.
Lock the lid and set the valve to sealing. Press pressure cook and set to high pressure for 15 minutes. It will take around 10 minutes to come to pressure.
Once, done, do a natural release for 5 minutes then carefully switch the valve to venting to release any remaining pressure.
Remove the chicken and leave to rest for 5 minutes.
To slice: once slightly cooled, slice thinly across the grain.
To shred: pull apart with two forks while still warm.
