Pour the salsa over the chicken, and place lid on Instant Pot
Turn vent to sealing position, and hit PRESSURE COOK for 10 minutes
Pot will take a few minutes to reach pressure, then count down and cook for 10 minutes. When pot beeps, allow pressure to release for 10 minutes, then turn vent knob to venting to release remaining pressure
When pin drops, remove lid. Chicken should be at 165 degrees, according to meat thermometer. Use electric mixer or two forks to shred chicken, and serve or use in your favorite Mexican recipes that call for cooked chicken