Place all ingredients into the instant pot. Stir to evenly mix. Place the top on the pot and lock. Set the vent to sealed.
Cook on high pressure for 25 minutes. When the soup has finished cooking, carefully move the setting to venting and allow the instant pot to vent until it can safely release.
Shred the chicken with 2 forks in the instant pot. Stir to combine. Serve in bowls with soup crackers or bread.