Add Chicken to Pot: Stack the chicken breasts in the Instant Pot on top of the trivet and then pour the chicken stock over the chicken breasts.
10-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing' and cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 10 minutes.
5-minute NPR: Once the cooking time has completed, allow for a 5-minute Natural Pressure Release. After the 5-minute NPR has finished, open the pressure release valve to release the remaining pressure. Open the pot.
Remove and Shred: Ensure that the chicken has reached a safe internal temperature of 165° F before removing. Then carefully remove the chicken from the Instant Pot and place in a large bowl and shred.