Secure lid, select the "Manual" button, on High Pressure and adjust time for 25 minutes using the + and - buttons.
When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam.
Shred chicken with two forks and place in a mixing bowl.
Add the cumin and chopped cilantro, stir to combine. Add approximately 1/2 cup of cooking liquid to the shredded chicken, stir to thoroughly coat the chicken. Season with sea salt and black pepper, to taste.
Serve over rice, salad, or use as a taco filling.
Notes
If your salsa verde does not have a lot of liquid, you may need to add water to your Instant Pot before cooking. You can see how watery mine was, you need a cup of liquid to make your pressure cooker work correctly, so use your best judgement. If you do not have enough liquid, your pressure cooker will not build pressure and will not start counting down. Add water or chicken stock and try again.
When mixing your shredded chicken with the seasonings, you need enough cooking liquid to moisten and coat the chicken…not enough to create a soup.
If you like spicier foods, choose a HOT salsa verde…add sliced jalapenos…or add hot sauce before serving.
I have this 6 quart Instant Pot, and love it! {affiliate link}
You can use other brands of pressure cookers to make this chicken, but they all cook differently and you may need to adjust your cooking times.