Place chicken into the cooking bowl.

In a small bowl, whisk together the brown sugar, vinegar, soda, soy sauce, garlic and pepper. Pour over the chicken.

Place the lid on the pressure cooker and lock into place. Press the MEAT button and set the timer for 30 minutes.
Note: if using frozen chicken breast, set the timer for 35 minutes.

When timer goes off, use Natural Pressure Release.

After all the steam has released, carefully open the lid and pull out the chicken and set aside.

In a small bowl, mix together the corn starch and water. Pour into the cooking bowl with the left over sauce. Press the BROWNING button and set the timer for 6 minutes. Stir occasionally to allow the sauce to thicken, about 5-6 minutes.

Meanwhile, using two forks shred the chicken.

Once sauce has thickened, place the shredded chicken back into the cooking bowl and stir to coat the chicken in the sauce.

Serve shredded chicken over rice, noodles, salad or as a sandwich.