Allow 10-15 minutes of natural pressure release after cooking before quick-releasing to ensure the chicken remains incredibly tender and retains maximum moisture.

Use only 1 cup of liquid (broth or water) for the Instant Pot to work properly, even with multiple chicken breasts—the meat releases its own moisture during cooking.

Shred the chicken while still warm for easier separation, then freeze in portions in ice cube trays or freezer bags for grab-and-go meal prep throughout the month.

Season the hot shredded chicken immediately with salt and black pepper while it's still warm so the seasonings adhere better and distribute evenly throughout.

Always place chicken breasts on the trivet rack rather than directly on the pot bottom to ensure even cooking and prevent the bottom pieces from becoming overcooked.