Place the chicken in the Instant Pot or pressure cooker. Add the cumin, paprika, and salsa verde.
Set cooker to high pressure for 25 minutes or on the Instant Pot press the meat or poultry button.
When the chicken is done cooking, quick release the pressure or allow it to naturally release (can take 10 to 20 minutes). Release the lid. Shred the chicken in the pot with two forks. There will be a lot of liquid in the beginning. Allow to cool for about 15 minutes before seerving.
Season with salt and black pepper, to taste. Serve with tortillas, rice, use in burritos, quesadillas, tacos, salads, etc.