Season the chicken breasts by generously sprinkling on sea salt and chili seasoning (or any other Mexican spice mix) on both sides.
Place the chicken breasts into the Instant Pot (or other electric pressure cooker), then spread the salsa over the top of the chicken.
Close the lid and set the pressure valve to sealing. Select the 'Manual' button and adjust the time to 10 minutes on high pressure.
At the end of the pressure cooking time, let the pressure release naturally (NPR) for 10 minutes, then turn the pressure valve to release any remaining pressure.
Use tongs to transfer the cooked chicken breasts to a bowl and use 2 forks to shred the chicken breasts while adding some of the cooking liquid back in to moisten the chicken. You can also use a hand or stand mixer for even easier and faster shredding.
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.