Season the chicken breasts on both sides with the salt, pepper, garlic powder and paprika.
Add the water to the bottom of the Instant Pot and place the trivet into the water.
Add the seasoned chicken breasts on top of the water, add the lid to the Instant Pot and set the valve to sealing.
Set the Instant Pot to cook on high pressure for 8 minutes. It will take about 8 minutes for the Instant Pot to reach High Pressure before the 8 minutes of cooking time begins.
Once the cooking time is finished, release the pressure manually.
Remove the lid when it is safe to do so, and remove the chicken breasts (using the trivet) from the Instant Pot.
Drain almost all the water (leave a tablespoon or two of liquid in the pot) and add the chicken breasts back in to the pot.
Use two forks to shred the chicken, then add the lemon juice, hot sauce, garlic powder and paprika. Toss very well to coat. Add more or less hot sauce, to your taste.
Serve the shredded chicken in tacos or lettuce wraps, or even on a bun, with some chopped tomatoes, creamy blue cheese dressing, and some chopped cilantro.
Notes
This recipe is great for meal prep and can be made up to 3 days ahead and stored in an airtight container in the fridge until ready to reheat and serve.