Season the chicken with the dry rub from both sides.
To the inner pot of the pressure cooker add the water and finely chopped onion.
Place the seasoned chicken inside the pressure cooker and pour the BBQ sauce over the meat. DON'T stir.
Close the pressure cooker lid and turn the pressure valve to sealing position. Set to cook on high pressure for 10 minutes.
The pressure cooker will take about 7-10 minutes to pressurize before the timer starts counting down. Once the cook time is up, let the pressure release naturally for 10 minutes before turning the pressure valve to venting to release any remaining pressure.
Once all pressure is released (pin drops), open the lid and shred the chicken incorporating all the liquid. Use a hand mixer to shred everything in just 30 seconds, or do it manually with 2 forks.
Make BBQ pulled chicken sandwiches with coleslaw, or simply serve the shredded chicken on top of steamed rice or alongside any other side dish of your choice.
Nutritional values are calculated with regular BBQ sauce and will change significantly if using low sugar or sugar-free BBQ sauce