Add oil. Add the olive oil, then place the chicken breasts in the pot cooking 3 minutes then flipping to cook 3 minutes on the other side. Set the cooked chicken aside.
Add broth. When the chicken is done add the chicken broth and use a spoon or spatula to scrape up any brown bits from the bottom of the pot.
Turn to venting. When the time is up allow the pot to do a 5 minute natural release. After 5 minutes turn valve to VENTING and allow the remaining steam release.
Saute. Set the Instant Pot to SAUTE again and let the salsa come to a boil allowing it to thicken up, approximately 5-7 minutes. Make sure to stir often so it does not burn.
Enjoy. You can either add the chicken back to the salsa and shred it letting it mix with the sauce or you can spoon the hot salsa over the chicken breasts.
HOW TO FREEZE IT To make this ahead as a quick meal that you just need to thaw and reheat, allow it to cool completely. Place the chicken and salsa in a freezer bag and remove as much air as possible before sealing. You can freeze it for up to 1 month. When you want to serve it, allow it to defrost overnight in the fridge. You can then microwave on high for 3-5 minutes for 1 chicken breast and salsa. Or, you can place all of the salsa and chicken in a large skillet and heat over medium heat until warmed through.