Trim chicken of excess fat. Place into Instant Pot.
Add garlic, salt and salsa.
Carefully seal Instant Pot and follow all safety directions. Turn pressure release valve to sealing.
For frozen chicken - turn instant pot on for 11 minutes using the poultry setting.
For fresh chicken - turn instant pot on for 7 minutes using the poultry setting.
Note the size of your chicken will impact cook time. If you are using smaller or larger chicken breasts, adjust accordingly.
Once completed, let the pressure release naturally for 5 minutes. Then release pressure by turning the from sealing. Let the chicken sit for 5 minutes before shredding.
Chicken may also be stored in the refrigerator overnight and shredded the next day. This will help to maintain moisture.
If making in the slow cooker - follow all directions (except for Instant Pot directions) and cook for 6-7 hours on low or until cooked through and easily shredded.