In the bottom of Instant Pot, place all ingredients and mix.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 13 minutes.
Press “Cancel” and do a quick release.
Remove the lid and with tongs, transfer the chicken thighs into a bowl.
With 2 forks, shred the chicken.
Return chicken into the pot and stir to combine.
Serve immediately with the topping of nacho chips.