Prepare the Aromatics: In the base of your Instant Pot, place the halved onion, crushed garlic, and whole ginger root.

Add the chicken and seasoning: Lay the chicken breasts on top of the aromatics. Sprinkle them with salt and white pepper, then pour in the soy sauce, apple cider vinegar, and water. Add the Splenda packets for a touch of sweetness that balances the dish.

Pressure cook: Seal the lid on your Instant Pot and set it to “Pressure Cook” or “Manual” for 15 minutes on high pressure. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining steam.

Shred the chicken: Carefully remove the chicken from the pot and transfer it to a large bowl. Use two forks to shred the chicken into fine strips. Discard the onion, ginger, and garlic from the pot.

Broil the chicken: Preheat your oven to the broil setting. Spread the shredded chicken on a baking sheet lined with parchment paper. Spoon a few tablespoons of the cooking liquid over the chicken to keep it moist.

Drizzle the chicken with a teaspoon of vegetable oil and broil it for 5–10 minutes, watching closely. The goal is to lightly crisp the edges without overcooking.

Serve and enjoy: remove the chicken from the oven and serve it immediately.