Add Chicken to pot. Sprinkle with cumin and chili powder.
Cover with salsa. Add 2-3 T water to salsa jar and swirl with any remaining salsa; add to pot.
Close lid and close vent knob. Pressure Cook on manual/high pressure for 25 minutes.
Quickly release pressure when cook time completes. Remove lid. Turn Instant Pot off by pressing "Cancel" button. Allow to cool for 3-4 minutes.
Using hand mixer on OFF, use mixing blades to break up the chicken breasts slightly. Then, turn mixer on low setting and move around pot to shred chicken. This literally takes 10 seconds!
Serve as desired!