In a large bowl, add the jerk seasoning and the lime juice and mix together to make a wet marinade.

Put a pound of chicken in a large bowl and season with the paprika. Add the chicken marinade and rub into the chicken thighs until they are all evenly coated. Place a piece of plastic wrap over the thighs and allow to marinade for a minimum of 30 minutes and up to overnight.

Once the chicken thighs are marinaded, spray the instant pot with some cooking spray. Place the chicken into the instant pot and pour the chicken broth on top. Place the lid onto the instapot and cook on high pressure for a cook time of 15 minutes.

When the chicken is done cooking, release the steam valve for a quick release of the pressure for about 2-3 minutes. Let the remaining pressure release naturally for another 5 minutes. When the pressure is done releasing, open the lid and shred the chicken and stir in it's natural juices. Remove the cooked chicken from the instant pot and serve.