Trim fat from chicken breasts.
Dry rub and marinate chicken for 30 minutes. (1 - 2 tbsp of dry rub depending on the amount of meat.)
If you are not using a dry rub, toss chicken in Herbes de Provence (or other seasoning) with 1 tbsp of Olive Oil and a pinch of salt in a mixing bowl to coat fully.
Press the Saute button on your Instant Pot and add the remaining 1 tbsp of olive oil. Heat olive oil for 30 - 60 seconds. The Instant Pot heats pretty quickly as the metal bowl is very thin.
Add your chicken breasts and let them sear for about a minute.
Flip your chicken over so each side has a light sear.
Press the "Keep Warm/Off" button or just "Off" if you have a newer Instant Pot.
It has been brought to my attention that a lot of people are experiencing a "burn" issue when they are cooking chicken in their Instant Pot. If this has happened to you, place your seared chicken on a trivet or sling over ½ - 1 cup of chicken broth.
Turn your vent to the closed position and press the poultry button.
It should take approximately 5 minutes for the Instant Pot to come to pressure and 15 minutes for the chicken to cook. Your results will vary based on the temperature of your chicken, your home, and your altitude.
When the timer goes off, you can manually release the pressure or as I prefer, wait for it to release on its own. This should take 5 - 10 minutes. Make sure you press the "Keep Warm/Off" button before you do either of those things to speed the process along.
Carefully remove your chicken from the Instant Pot and shred. It will be hot.