Place chicken, salsa, green chiles and sea salt in Instant Pot. Secure lid.
Press the “manual” button (or “pressure cook” button) and set the time to cook for 10 minutes at high pressure. Once the time is up, let the pressure naturally release for 15 minutes and then release any remaining pressure. Remove the lid and shred the chicken in the Instant Pot with two forks, mixing it with the juices.
Serve with cauliflower rice, greens, in tacos, etc. and top with chopped cilantro and red onion.
For the slow cooker:
Follow step #1 above. Cook on high for 3 hours or on low for 6 hours.
Shred the chicken in the slow cooker with two forks, mixing it with the juices.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include optional toppings or serving items for this recipe. See our full nutrition information disclosure here.