Put the chicken onto the trivet and put the trivet into the inner liner of the Pot. Then pour water or stock into the inner liner of the Instant Pot. Season the chicken well with the brown sugar, spices and garlic.  The chicken shouldn't be directly in the liquid. Pour on about half of the barbecue sauce. Now secure the lid on the pot and make sure the valve is set to sealing. Then pressure cook on high for 15 minutes. Once the Pot beeps, let the pot do a natural release for 10 minutes. After 10 minutes, turn the valve to open so you can quick release any of the remaining pressure.

When the pressure has released, open the lid of the Pot and carefully remove the chicken. Shred the chicken on a plate and toss it any of the remaining liquid in the Pot. Add the extra barbecue sauce and stir.

At this point, either serve as is or turn the Pot on saute mode and cook the liquid down slightly prior to serving.

For best results and some barbecue caramelization, spread the shredded chicken out onto a sheet pan lined with aluminum foil and sprayed with nonstick spray. Broil for 2 to 3 minutes or until the edges of the chicken begin to char slightly.

Serve immediately in sandwiches, salads, taco, on pizza...