Select the 'Sauté' function on the Instant Pot, add the olive oil, and let it heat up.

Once hot, add garlic powder, onion powder, paprika, salt, and pepper. Stir for about 1 minute until fragrant.

Carefully place the frozen chicken breasts or thighs directly into the pot without thawing.

Pour in the chicken broth, ensuring the chicken pieces are covered.

Secure the lid, set the valve to 'sealing,' and select the 'Manual' or 'Pressure Cook' setting for 20 minutes.

Once cooking is complete, perform a quick release by carefully flipping the valve to 'venting.'

Open the lid and check that the internal temperature of the chicken reaches at least 165°F. If not fully cooked, close the lid and cook for an additional 5-7 minutes.

Remove the chicken from the pot, shred it using two forks, and return it to the pot to mix in with the remaining juices before serving.