place chicken breasts in Instant Pot and cover with 6.5 oz chicken broth, 1/4 tsp salt and 1/4 tsp pepper. Stir to mix.
cover instant pot and make sure knob is set to sealed. manually set on low pressure for 13 minutes. Use the quick release method (press cancel and immediately release steam)
while chicken is cooking, slice & clean squash, chop shallots & thyme, measure out pecans, cranberries and rice and drain beans.
when chicken is done, remove chicken and let cool on a cutting board. Place steamer basket into Instant Pot and make sure you have at least a half cup of broth still in the instant pot. and add squash halves face up. They will overlap but don't exceed max fill line. Do multiple batches if necessary. cover and make sure knob is set to sealed. manually set on high pressure for 4 minutes. Use 5 minute natural release method (let IP go into warm mode for 5 minutes, then press cancel and release rest of steam)
while squash is cooking, cook rice according to package instructions. I used the remaining chicken broth to cook mine. Shred chicken using two forks or shredding claws.
when rice is done, heat a large skillet over medium heat. add olive oil for 30 seconds. add garlic for another 30 seconds. add shallots and saute for 2 minutes or until translucent.
add shredded chicken, cranberries, garbanzo beans, pecans, rice, thyme, 1/2 tsp salt and 1/4 tsp pepper. heat for about 3 minutes stirring occassionally until everything is heated through. Add balsamic vinegar halfway through.
carefully remove squash from Instant Pot. drain any juice from the squash halves. Scoop chicken mixture in the squash halves and enjoy!