Mix together the brown sugar, sweet paprika, chili powder, salt, ground garlic, and black pepper for the dry rub.
Coat the chicken breasts in the dry rub. Add the chicken to Instant Pot. Top with the hard cider.
Turn the Instant Pot to "meat/stew" and pressure cook for 35 minutes.
When the chicken is cooked, carefully release the pressure by pressing the release valve on the Instant Pot lid.
Carefully take the chicken breasts out of the Instant Pot and shred them with two forks. Place the shredded chicken back into the Instant Pot and mix it around to get the flavor from the liquid left over.
Serve on a bulky roll, over nachos, or in a salad. Enjoy!