Add the chicken, salt, granulated garlic, and water in the Instant Pot®.
Close and lock the lid. Press MANUAL for high pressure. Set cooking time to 25 minutes. Once the time is up, quick release the pressure (using the instructions on page 7).
Pour out as much water/broth as you can. Reserve the broth for future soup making, if desired.
Whisk the apple butter, balsamic, molasses, garlic, ginger, and salt together. Pour over cooked chicken with remaining juice.
Press the SAUTÉ button on the Instant Pot®. Let the chicken and sauce simmer to evaporate some of the juices. Once some of the liquid has evaporated, CANCEL the sauté function. Shred the chicken, if desired, before serving.
• Delicious served on a baked sweet potato! • Reheats well AND is good served cold.