Pour water/broth into your Instant Pot and layer the rings of sliced onions on the bottom.
In a small bowl, mix thyme, basil, oregano, salt and black pepper. Mix.
Generously season chicken with herb mixture on both sides. Place seasoned chicken on top of the onions in the Instant Pot.
Sprinkle the minced garlic over the chicken.
Place the lid on the Instant Pot, lock in place and turn the valve to sealing.
Select the poultry setting and set the timer for 15 minutes.
Once the time is up, switch the valve to venting to quick release the pressure.
Once all of the pressure is released, remove the lid and transfer the chicken to a large tray or bowl.
Shred the chicken with two forks, in a stand mixer with the flat beater attachment (my favorite method) or however you like best!
Add a little of the broth to the chicken if you like moist chicken or leave as is if you prefer your chicken a bit drier.
Enjoy immediately or store leftovers in an air tight container in the fridge for up to 5 days.