Liberally coat the chicken breasts with dry rub and salt.
Transfer the chicken and any extra seasoning to the instant pot and add the chicken broth. Set to cook at high pressure for 10 minutes.
Let the pressure reduce naturally for 10 minutes, then you can use the speed release.
Transfer the chicken to a large bowl and reserve the juices in the Instant Pot.
When the chicken is cool enough to handle, use two forks or shredder claws to pull the chicken apart into long shreds. Add reserved juices about 1/4 cup at a time and toss well to coat in order to keep the chicken moist.
You can use the shredded chicken for any recipe. To store it, refrigerate in a tightly sealed container for up to 5 days. To freeze it, transfer chicken to a zip top freezer bag and press all the air out. Wrap in freezer paper and freeze for up to 3 months.