To the bottom of an instant pot, add 1 cup of water. Add in rack and spread 1 lb of chicken tenderloins out in a single layer.
Place lid on instant pot. Make sure the lever on the lid is set to "sealing". Set on high for 10 minutes. If using frozen chicken tenderloins, use 12 minutes.
Once chicken is done cooking, allow to naturally release for 2 minutes, then switch lever to "venting". Be careful not to get hot steam on your hands, I suggest using an oven mit when switching the lever. Allow float valve to go down, then carefully remove lid.
Transfer cooked chicken to a bowl and shred. It shouldn't take much effort to shred it, a fork should be sufficient. Mix in apple butter, salt and pepper. Enjoy.
Store in the fridge in an air-tight container for 3-4 days before consuming.
Nutrition Facts (per serving, recipe makes 4 servings): 145 calories, 1 g fat, 9 total carbs, 7 g sugars, 25 g protein