In a small bowl, mix the chili powder, cumin, oregano, coriander, garlic powder, and salt. Sprinkle over both sides of the chicken breasts.
Transfer the chicken to the Instant Pot. Add the chicken broth.
Pour salsa on top of the chicken breasts. Do not stir.
Close the lid, make sure the valve is set to “sealing”, then cook on manual high pressure for 10 minutes.
Once the timer beeps, allow the pressure to naturally release for 10 minutes, then turn the valve to “venting” to carefully release the remaining steam.
With a slotted spoon, transfer the chicken breasts to a medium bowl. Carefully shred the chicken.
Add between a ½ cup and 1 cup of the cooking liquid to the chicken, stirring, until your desired sauciness is achieved.