Season the chicken breasts by generously sprinkling on sea salt and chili seasoning (or other Mexican spice mix) on both sides.
Place the chicken breasts directly on the bottom of inner pot of the Instant Pot. Spread the salsa over the top of the chicken.
Cook on ‘Manual’ high pressure setting for 10 minutes.
At the end of the cooking time, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Use tongs to transfer the cooked chicken breasts to a bowl and use 2 forks to shred the chicken while adding some of the cooking liquid back in to moisten the chicken. Tip: to shred chicken super quickly, use a hand or stand mixer.
Use the shredded chicken in your favorite casseroles, freeze for later use, or simply add to corn tortillas with some avocado, cilantro and a squeeze of lime juice for a quick meal. Enjoy!