Place all ingredients in Instant Pot and give it all a good stir.
Place the lid on the IP and select the "Soup/Chili" setting for 12 minutes.
Seal and cook, then natural release.
Check the chicken with a meat thermometer for an internal temperature of 165F. Shred the chicken using two forks and discard bones (if using legs).
Taste and adjust seasoning.
Serve with an optional garnish of additional cheese and a dollop of sour cream.