Meal Prep Instant Pot Shredded Chicken

1. Toss the chicken with the garlic salt, paprika, onion powder, 1/4 teaspoon salt and a few grinds of pepper until evenly coated.
2. Place a rack in the bottom of a 6- or 8-quart Instant Pot® and add 1 cup of water. Put the chicken on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 7 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a large bowl and shred with two forks, reserving liquid in the pot. Remove the rack. 
3. Set the pot to saute on high and bring the remaining liquid to a boil. Let cook (uncovered) until reduced back to 1 cup, about 5 minutes. Pour the liquid over the shredded chicken and toss to combine.  
4. The chicken will keep up to 4 days. Let cool completely before refrigerating.  

Four serving suggestions:

1. BBQ Chicken Sandwiches: Toss the cooked chicken with your favorite BBQ sauce and serve as sandwiches topped with store-bought coleslaw.
2. Chicken Tacos: Stir jarred salsa into the cooked chicken and serve in softened corn or flour tortillas with your favorite toppings.  
3. Pizza Pockets: Spoon jarred pizza sauce over pizza dough and top with the cooked chicken, pepperoni and shredded mozzarella before baking. 
4. Teriyaki Bowls: Mix the cooked chicken with teriyaki sauce and serve on top of rice with a side of steamed broccoli.