Place all ingredients into sleeve of instant pot, mix well.
Place lid on and lock in place. Turn knob on back of lid to "sealing". Click on pressure cooker, manual setting, high pressure, for 25 minutes. (Unit will build pressure, and then count down the 25 minutes.)
Once 25 minutes is complete, Do a quick release by moving the knob on back of lid from sealing to venting to release steam. Once the pin drops on back of lid it is safe to remove lid carefully.
Remove chicken and shred. Place back in instant pot to absorb all liquid juices.
Garnish with cilantro if desired. Serve over rice or on tortillas.
