Set Instant Pot to SAUTE and let it heat up.

Once hot add the olive oil and then place the chicken breasts in the pot cooking 3 minutes and then flipping to cook 3 minutes on the other side. Depending on the side of your chicken breasts you may need to do this in two batches. Set the cooked chicken aside.

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.

Add the chicken back to the pot and top with the taco seasoning and salsa.

Lock lid in place and turn valve to SEALING. Set to HIGH pressure for 10 minutes.

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.

Once the pin drops it is safe to remove the lid. Open up the pot and remove the chicken.

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.

Once thickened add the fresh cilantro to the sauce.

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.