Clean the pheasant. Be sure to rinse off any remaining feathers and inspect each bird for residual shotgun pellets. Use kitchen scissors to remove any pellets that you find.
Once the birds are clean, soak in a tub or sink full of ice cold water for 30 minutes to remove any remaining blood.
Once the pheasants have been cleaned and soaked, add 1 tblsp. of olive oil to the Instant Pot and preheat on the "Saute" setting. Once heated, add the pheasants and brown on each side (about 3 minutes on each side).
Turn off your Instant Pot and add the chicken stock. Place the lid on the Instant Pot and set to "Pressure Cook" on the high setting for 16 minutes.
Once the pheasants are done cooking, allow the pressure from the Instant Pot to release on it's own or release manually. If you do this, be sure to use an oven mitt or something protective so you don't burn yourself!
Transfer cooked pheasants to a plate and let cool. Once cooled, shred the meat up using two forks or meat shredders. Link to my favorite meat shredding tool below!
Discard any bones. You will need 1 1/2 cups of shredded pheasant for this pizza. There will be leftovers, so feel free to store in the freezer for another pizza, salad, or soup!