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Place the chicken in the Instant Pot or pressure cooker. Add the cumin, garlic powder, and salsa verde.
Set cooker to high pressure for 25 minutes or on the Instant Pot press the poultry button.
When the chicken is done cooking, quick release the pressure and shred the chicken in the pot with two forks. Season with salt and black pepper, to taste. Serve with tortillas, rice, use in burritos, quesadillas, tacos, salads, etc.
Note-if you don't have an Instant Pot you can use a regular pressure cooker. The shredded chicken will keep in the fridge in an airtight container for up to 3 days. The shredded chicken can be frozen for up to 1 month.