Trim chicken breasts and cut each one into half lengthwise.  Spray the instant pot with olive oil or non-stick spray and place chicken strips in the instant pot.  Mix the 1 cup chicken stock, poultry seasoning, garlic powder, and onion powder and pour over the chicken.  Lock lid and cook on HIGH PRESSURE for 5 minutes; then let the pressure release naturally.
 
When the pressure has released, use tongs to remove chicken from the pressure cooker and place on a cutting board. Let the chicken cool for a minute or two; then use two forks to shred the chicken apart.
 
Mix Frank’s Hot Sauce, olive oil, Worcestershire sauce, Green Tabasco Sauce, Agave Nectar, and the other 1/4 cup chicken stock. Put the shredded chicken back into the slow cooker and pour the sauce over, stirring gently to combine the chicken and sauce.; Cook on high for another 10 minutes.