Pat dry chicken breast with a paper towel and season generously on both sides with salt, Creole seasoning, and pepper.
Put your Instant Pot on "Saute" mode.
Heat 2 tablespoons of olive oil and carefully add your chicken to the skillet using tongs. Sear chicken on both sides for about 3 to 4 minutes each. Take it out and set it aside.
Next, add 1 tablespoon of olive oil in the Instant Pot and add onions, tomatoes, and garlic. Stir for about 2 minutes.
Then add the chicken broth. Scrape the bottom of the Instant Pot thoroughly to prevent a “Burn” notice.
Add in the chicken breast along with its juices and close the Instant Pot and turn the valve to “Sealing”.
Set the mode to “Manual” and cook on high pressure for 10 minutes. ( It will take about 10 minutes to come to pressure then start counting down.)
Once the cooking time is up, allow the pot to naturally pressure release for 10 minutes. Then, carefully open the valve to remove any excess steam.
Turn the Instant Pot off and shred the chicken in the pot, or move it to a bowl and shred using two forks or a hand/stand mixer.
If you want a little moisture in the mixture, add the sauce from the Instant Pot into the mixing bowl. Use the shredded chicken for your favorite recipes or put it in a storage container and freeze for future use.