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In your clean Instant Pot, add the oil, chicken, garlic and cumin and saute until lightly brown, about 4-5 minutes.
Turn off the saute feature and add your green chile sauce, making sure to mix it in well with the chicken. Pour in your chicken stock, and place the lid on the Instant Pot.
Push the manual (pressure cook) function and cook on high pressure for 15 minutes. Do a quick release and carefully shred the chicken within - it should shred easily.
At this time, determine, add more green chile, if desired, as well as salt and pepper (to taste). Serve over a bed of rice.