Place chicken in the bottom of the pressure cooker. Sprinkle with seasonings and then pour the salsa on top.
Cover pressure cooker with lid and set valve to seal. Select manual mode and cook on HIGH pressure for 14 minutes followed by a 8 minute natural release. Turn the valve for a quick release to let out remaining pressure. When valve drops, carefully remove lid.
Shred chicken in the pot with all the juices. Remove chicken from pot with a slotted spoon and place in a serving bowl.
Assemble tacos with shredded chicken, romaine lettuce, cilantro, avocado, queso fresco, and a squeeze of fresh lime juice.
Instant Pot Salsa Verde Chicken Tacos https://therecipecritic.com/instant-pot-salsa-verde-chicken-tacos/