Add all ingredients to instant pot. Cook on high with the valve sealed for 12 minutes.
Natural release for 5 minutes, then manually release pressure.
Remove cilantro sprigs.
Shred chicken and toss to coat in the sauce.
Optional: switch to sauté for 5 minutes to thicken the sauce to your liking.
Serve over rice or stuffed in tortillas with your choice of toppings.