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Place 900g of skinless, boneless chicken breasts in the inner pot of your electric pressure cooker.
Pour in 240ml of low-salt chicken stock, then season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon salt and 0.25 teaspoon black pepper.
Secure the lid and ensure the valve is set to 'Sealing'. Select 'Pressure Cook' (or 'Manual') on high pressure and cook for 10 minutes.
Once the cooking programme finishes, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure. Once the float valve has dropped, open the lid.
Transfer the chicken to a large bowl and shred with two forks or use a hand mixer on a low speed.
Return the shredded chicken to the remaining liquid in the pot and stir to coat, keeping it moist and flavourful.