Spray the interior of the Instant Pot with non-stick cooking spray. Place the chicken breasts in the bottom of the pot.

In a small bowl, whisk together the salsa, taco seasoning, salt, pepper, and garlic powder. Pour over the chicken.

Add the lid to the Instant Pot and make sure the valve is on "sealing". Select HIGH pressure and set to 15 minutes. (Note that it will take 12-15 minutes to come to pressure.)

Let the pressure naturally release for 5 minutes, then carefully move the valve to "venting" and allow the rest of the steam to escape. Remove the lid.

Take out the chicken and shred it. You can either use two forks, or use an electric hand mixer or stand mixer.

Return the shredded chicken to the pot and stir to coat with the sauce.

If desired, you can set the Instant Pot to "Saute", and cook off some of the liquid.

Serve the hot shredded chicken with corn or flour tortillas, shredded cheese, lettuce, tomatoes, and all your favorite toppings.