In a small bowl, combine the ground cinnamon, ground allspice, salt, nutmeg, garlic powder, onion, powder, cayenne pepper, black pepper, brown sugar, paprika, parsley, red pepper flakes, cumin, and thyme together. Stir to combine well.

Pat the chicken breasts dry and if needed, slice the chicken breasts in half lengthwise if too thick.

Season the chicken with the dry rub making sure to rub the seasonings in well on all sides.

Set the Instant Pot to sauté and 1 tablespoon of olive oil.

Add the chicken and sear on one side, flip, and sear on the other side. You may need to do this in batches.

Press cancel, remove the seared chicken from the inner liner and scrape the bottom of the inner liner to remove any stuck on bits. This step is very important as it will prevent a burn notice from occurring .

Combine the lemon juice, molasses, white vinegar, orange juice, soy sauce, garlic cloves, ground ginger, and a sliced Serrano pepper. Stir to combine the ingredients well.

Place the chicken back into the inner liner and pour the marinade on top of the chicken.

Close the lid and ensure the vent is closed as well. Set the timer to 12 minutes.

Once the Instant Pot is done pressure cooking, allow it to naturally release pressure for 10 minutes before releasing any remaining pressure. If you perform a quick release, it will result in dry and not juicy chicken.

Use two forks to shred the chicken into small chunks.

Transfer the shredded chicken to a plate and discard the remaining liquid.

Serve the jerk pulled chicken with pepper jack cheese and slider buns.

Store leftovers in the refrigerator.