Season your chicken thighs use the salt, pepper and garlic powder.
Put the trivet rack in the Instant Pot.
Next, lay the chicken thighs in the Instant Pot.
Put the lid on the pot, lock and seal it and set the cooking time to 13 minutes manual high pressure.
After the chicken has finished cooking, use quick release to release the pressure.
Remove the chicken thighs, and shred with two forks or, my favorite way of shredding chicken is by using the hand mixer.
Use your chicken within three days, or use an airtight container (or foodsaver) to store the chicken in the freezer.