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Separate chicken thigh from the chicken skin. Place the chicken (thighs & skin), water, two stalks of celery, onion, bouillon seasoning, and salt into a 6 quart instant pot. Water should cover all the contents by at least an inch.
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Seal the Instant Pot according to the manufacturer's instructions. Set the Instant Pot to manual, high pressure, for 20 minutes.
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Quick pressure release the instant pot. Drain and transfer chicken to a sheet pan. Discard chicken skin and freeze or reserve stock for later. Let chicken cool until able to handle safely. Remove bones and gristle then shred chicken with a fork (or dice as preferred). Refrigerate chicken until you are ready to combine with the dressing.