Step 1

In a small bowl combine the salt and spices with 1 Tablespoon oil to create a paste. Coat chicken breasts with the paste.

Step 2

Set Instant Pot to SAUTE and heat the oil. Once hot, add the chicken breasts.

Step 3

Brown the chicken on both sides (2-3 minutes per side) then remove it from the Instant Pot.

Step 4

Add beer to the pot, scraping up any browned bits from the bottom of the Instant Pot.

Step 5

Place the trivet in the Instant Pot and return the chicken to the Instant Pot on top of the trivet. Hit the CANCEL button.

Step 6

Cover and seal the lid - turn the vent to sealing. Press the MANUAL (high pressure) button and set the timer to 5 minutes (10 minutes for shredded chicken). It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.

Step 7

Once the 5 minutes are up, allow the pressure to release naturally for 8 minutes (10 minutes for larger chicken breasts), then release any remaining pressure.

Step 8

Remove chicken from the pot and allow to rest for about 5 minutes before serving to allow the juices to redistribute.

Step 9

Combine the water and cornstarch and mix until smooth.

Step 10

Set Instant Pot to SAUTE and bring the cooking liquids to a simmer then add the water-cornstarch mixture. Cook until thickened, about 3-5 minutes. Season with salt and pepper, to taste.

Step 11

Skip the gravy step. Instead, add the chicken to a large bowl with 1/2 cup of the cooking liquid and shred with two forks. Or, use the paddle attachment of your mixer to shred the chicken.