Pour the chicken broth into the instant pot.
Add the chicken breast and the chicken thighs. Season with garlic powder, onion powder, adobo, and salt.
Top with 1/4 cup of Barbecue sauce.
Pressure cook on high for 22 minutes. Quick release.
Shred the chicken in the pot with two forks.
Drain *most* of the liquid off of the chicken by pouring it into a bowl (make sure you use potholders as the instant pot will be hot). Leave around 1/4-1/2 cup of liquid in the pot.
Add more barbecue sauce to the pot to your liking.
Serve on rolls, over salad or as a bowl.