Start by placing your boneless, skinless chicken breasts or thighs in the Instant Pot, arranging them snugly.

Pour the chicken broth over the chicken, ensuring each piece is coated and submerged slightly.

Sprinkle the dried oregano, garlic powder, salt, and black pepper over the chicken, adjusting seasonings to taste.

Seal the lid of the Instant Pot and set the steam valve to the sealing position.

Set the cooking time: 10 minutes for small chicken breasts, 12 minutes for medium, and 15 minutes for larger pieces.

Allow the Instant Pot to take about 10 minutes to come to pressure.

Once cooking time is complete, let the pressure naturally release for about 10 minutes, then perform a quick release for any remaining pressure.

Check the internal temperature of the chicken to ensure it has reached at least 165°F.

Shred the chicken using two forks or a hand mixer, stirring in approximately 1/2 cup of the broth from the pot.

Store the shredded chicken in an airtight container in the refrigerator if not using immediately.