Turn your Instant Pot to the Saute function and let heat up. Add in a bit of olive oil and then add in your onions. Saute lightly and then add in the garlic. Saute another minute longer.
Pour in the chicken stock, salsa verde, and honey into the instant pot and scrape the bottom of the instant pot, being sure remove any browned bits of onions or garlic from bottom of the pan.
Submerge the chicken breasts into the liquid, season with salt and secure the lid on the pressure cooker.
To make salsa verde chicken with fresh Chicken: Cook on high pressure for 6 minutes for small (6 ounce) chicken breasts, 8 minutes for large (8-10 ounce) chicken breasts.
To make salsa verde chicken with frozen Chicken Breasts: Cook on high pressure for 10 minutes for small (6 ounce) chicken breasts, 12 minutes for large (8-10 ounce) chicken breasts.
Once cook time has elapsed, allow pressure to release naturally for 10 minutes. You can do a quick release after 5 minutes, but I find that after 10 minutes the chicken will shred easier.
Shred the chicken right in the salsa verde liquid to keep these chicken breasts moist and juicy.
Mix in the juice of a fresh lime to brighten this Instant Pot Salsa Chicken.