Pressure Cook Chicken Breast:
Pour 1 cup of cold running tap water in the pressure cooker. Place 2 chicken breasts on top of a trivet. Layer a steamer basket with another 2 chicken breasts on top. Close the lid and cook at High Pressure for 5 minutes (For Chicken Thighs: High Pressure for 6 minutes; For Drumsticks or Leg Quarters: High Pressure for 8 minutes) + 10 minutes Natural Release.
The floating valve may drop at the 8-minute mark. Leave the pot untouched for a full 10 minutes.
Open the lid carefully. Remove the chicken and check for an internal temperature with a food thermometer to make sure it's between 161°F – 163°F (See Notes). Rest the chicken breasts in a large mixing bowl for 5 – 8 minutes. Discard chicken skin if desired. Shred chicken meat with 2 forks or by hand.