Place the cranberries, onion, vinegar, tomato sauce, sugar, olive oil and cinnamon in the Instant pot and press ‘saute’. Let the mix come to a boil and the turn the pot off.
Use and immersion blender to puree the sauce.
Add the Chicken breast to the pot with the cranberry barbecue sauce and then place the lid on the Instant Pot®.
Set the steamer valve to ‘seal’ and then press the ‘manual’ button. Set the timer for 20 minutes, cooking on high pressure.
When the cooking cycle is done, let the pressure release naturally- that means don’t touch the steamer valve, just let it sit for about 20 minute until the pressure is out! Open the Instant pot and remove the chicken.
Use two forks to shred the chicken and then mix it back into the sauce in the pot.
Serve while hot!