In an Instant Pot, add the chicken breasts, salsa, coconut milk cream, and juice from one lime. Stir.

Place the lid securely on the Instant Pot and turn the sealing valve to 'close'. Press 'Poultry' and manually adjust the time to 20 minutes.

Once it's done pressure cooking, release the pressure by turning the pressure valve to 'open'. (Caution, this will be very hot!) Remove the lid.

Shred the chicken using two forks OR remove the chicken breasts from the Instant Pot and place in a food processor. Process for 30 seconds or until all chicken is in small pieces. Replace the chicken to the Instant Pot. Stir into the creamy sauce.

Serve and top with a squeeze of fresh lime and fresh cilantro.