Place the chicken in the multicooker and add the rest of the ingredients.
Cook on high pressure for 20 minutes.
When cooking is finished, allow the cooker to depressurize on its own; don’t flip the valve to release it.
Shred the chicken using two forks, then remove the meat from the pot, reserving any liquid.
Using the sauté function, reduce the remaining liquid until the consistency has thickened, approximately 5-10 minutes. Be sure to stir regularly to avoid burning.
Pour the sauce over the chicken & serve (if you like, you can strain the liquid first). I'd recommend trying this in tacos, over a baked potato, as a protein on a salad, or over some white or cauli rice.
Store in an airtight container in the refrigerator for up to 5 days.
TO MAKE THIS IN A SLOW COOKER:Place all of the ingredients in a slow cooker and cook on low for 6 to 8 hours. Remove the chicken from the slow cooker, reserving any liquid. Allow it to cool slightly, then shred it with 2 forks. If need be, reduce the remaining liquid over medium heat on the stove until the consistency has thickened, approximately 5-10 minutes. Be sure to stir regularly to avoid burning.