• Get your instant pot set up and ready. Using your fine grater for the garlic and coarse for the onion, grate both directly into the instant pot. Then add the chicken stock, BBQ sauce, and Worcestershire sauce. Stir to combine, then carefully lay in the chicken breasts.
• Secure the Instant Pot lid and ensure the vent is set to sealed. Set it to pressure cook high for 10 minutes, then allow it to natural release for 10 minutes (which basically means don't touch it/don't release the pressure for 10 minutes). Once the 10 minutes is up, manually release the rest of the pressure. It's safe to open when the metal pin on the lid drops and no more steam comes out.
• Remove the chicken from the pot and place on a plate or cutting board. Using your two forks, shred the chicken. Then add it back into the sauce. 
• Once you've shredded the chicken and added it back into the pot with the sauce, set your Instant Pot to sauté for 10 minutes. Stir occasionally. Season to taste with salt and pepper. 
• Serve as desired - on a sandwich with coleslaw is recommended!

To make the coleslaw:

• In a large bowl combine the mayo, mustard, apple cider vinegar, slat, and pepper.
• Then add the coleslaw mix to the bowl, tossing to coat. 
• You can serve it immediately, but it's better when it sits for at least 30 minutes.