Pour the chicken broth into the instant pot liner.
Add a steamer basket/insert and place the chicken breasts on top.
Add the salsa and seasonings to a small mixing bowl. Whisk together to combine.
Set aside 1/2 cup of the mixture, and pour the rest of the seasoned salsa evenly out over top of the chicken.
Add the lid to the instant pot, turning to close, and set the vent valve to seal.
Cook the chicken on high pressure for 15 minutes.
Once the chicken is done cooking, let it naturally pressure release for 5-10 minutes. Then turn the valve to vent, careful to avoid hot steam, and release any remaining steam.
Hit the 'soup' button on your pot, and set it to HIGH. This will allow the broth to simmer and reduce while you shred the meat.
Using a pair of tongs, transfer the cooked chicken to a cutting board and shred- either using two forks or a pair of meat claws.
Hit the cancel/keep warm button to stop the cooking process.
Add the shredded chicken back into the pot along with the remaining half cup of seasoned salsa. Stir everything together until evenly combined.
Serve the chicken as is, over rice, in soft flour tortillas, tacos, etc.