First, clean your chicken breasts of any excess fatty pieces and add them to a bowl.
Next, fully coat your chicken on both sides with jerk seasoning and let it sit for 25 - 30 minutes. You should need about one tablespoon per chicken breast. (You could let it sit overnight if you want or let it sit as little as 15 minutes, but I wouldn't do less than that if you want to get the most flavor.)
Next, set your instant pot to saute and add a tablespoon of olive oil or avocado oil to the pot.
Let the oil start to get thin and spread across the bottom of the pot.
At this point, you can add your chicken to the Instant Pot and sear each side for 2-3 minutes. You don't want to fully cook the chicken in doing this, you just want to get a crust of seasoning on each side. This also helps to lock in moisture and keeps the chicken really juicy.
Next, if you have ever experienced a "burn" message on your Instant Pot, deglaze the pot with chicken broth, then place a trivet or sling in the pot. Place your seared chicken on the trivet.
Next, turn the saute function off and put the lid on your Instant Pot. You can press the poultry button or use "Manual Mode" or "Pressure Cook" on high for 15 minutes. (The button name depends on the model of your IP - I have an older model that has "Manual", but the newer pots have "Pressure Cook.")
Let the pressure naturally release and then remove and slice or shred your chicken. Store the chicken in the delicious juices that have collected.