Add 2 tsp of olive oil to Instant Pot and press sauté mode.
Add grated onions and minced garlic and sauté until caramelized (about 7 minutes).
Add the water, tomato paste and the rest if the ingredients and let simmer for 10 minutes.
Add the chicken breasts and seal Instant Pot with lid.
Turn off sauté mode and use manual mode to add 25 minutes cooking time.
Allow to natural release for 5 minutes then completely release.
Use 2 forks to shred chicken and allow chicken to rest in sauce for a good 10 minutes before serving.
If you want to make the BBQ sauce by itself, double the recipe for a larger quantity.
Seal the Instant Pot and cook for 12 minutes and naturally release so that flavors come together.
Cool and seal in a mason jar and refrigerate. (It is good for 15 days)