Mix eggs, sea salt, garlic, pepper, apple cider vinegar, lemon juice, mustard, ghee and fish sauce together in a tall bowl or even something like a mason jar works great.
Use an immersion blender to blend ingredients. Add in extra virgin olive oil (or avocado oil) and use the immersion blender to emulsify the ingredients. This should make about 1 c of dressing. You can then set your dressing aside or refrigerate it.
Place chicken in the Instant Pot and pour water on top. Season uncooked chicken with salt and pepper. Close lid and close the pressure valve. Press the pressure cook/manual button and then the + or - buttons until 15 mins is shown.
Once it finishes cooking, quick release the pressure valve and remove the lid. Shred the chicken with 2 forks and serve on a bed of romaine lettuce, with dressing drizzled on top.