Step 1

Add Salsa Verde, cumin, chili powder and garlic powder to instant pot. Mix to combine ingredients.

Step 2

Add chicken breast.

Step 3

Cover pressure cooker with lid and set valve to seal.

Step 4

Select manual mode and cook on HIGH pressure for 7 minutes followed by a 8 minute natural release.

Step 5

Turn the valve for a quick release to let out remaining pressure. When valve drops, carefully remove lid.

Step 6

Remove chicken from pot and shred using two forks. Return to pot with chopped cilantro and sour cream.

Step 7

Mix to combine.

Step 8

Serve over rice. Garnish with your favorite toppings.