Secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
Quick release pressure.
Shred the chicken with two forks.
Store the chicken in an air-tight container with the liquid to help keep the meat moist.
If you are only using 2 pounds of chicken, then halve the ingredients and cook for 15 minutes at high pressure and quick pressure release.
I have been asked many times if 20 minutes is too much for 4 pounds of chicken. I realize there are recipes out there that call for a 5-6 min cook time - this has never worked for me when making this quantity of chicken. You can always reduce the time if you want and if it's not done, add a few more minutes to the cook time. Ultimately the chicken should reach a temperature of 165F.
If using a slow cooker, cook on low for 4-6 hours or until the chicken is done.
I usually divide the chicken into small air-tight storage containers and keep them in the freezer for longer term storage.