Place chicken in instant pot and season all over with salt, pepper, garlic powder, and paprika. Add 1 cup of water. Close, seal, and pressure cook at normal pressure for 12 minutes.

Allow to natural release for 10 minutes. Release the steam. Once the pin has dropped, open and remove the chicken. Shred the chicken and refrigerate for up to 5 days. Save the bones and skin in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.