Prepare the Chicken: Start by seasoning the chicken breasts or thighs with the taco seasoning, ensuring they are evenly coated. Sprinkle with a pinch of salt and black pepper.

Sauté the Chicken: Set your Instant Pot to "Sauté" mode and add the olive oil. Once the oil is hot, add the chicken pieces and cook for about 2-3 minutes on each side until they are lightly browned. This step helps lock in the flavors and adds a nice sear to the chicken.

Add Salsa and Lime Juice: Pour the salsa and freshly squeezed lime juice over the chicken. Stir in the minced garlic. Make sure the salsa covers the chicken evenly.

Pressure Cook: Secure the Instant Pot lid and set it to "Manual" or "Pressure Cook" mode. Cook on high pressure for 10-12 minutes, depending on the thickness of your chicken pieces.

Natural Release or Quick Release: After the cooking time is complete, you can choose to do a natural pressure release (letting the Instant Pot depressurize on its own) or a quick release if you're in a hurry.

Shred or Slice: Once the pressure has been released, open the lid and check the chicken. It should be tender and easily shreddable with a fork. You can either shred the chicken right in the pot or remove it and slice it into strips or chunks, depending on your preference.

Serve: Serve the Instant Pot Salsa Chicken over rice, in tacos, as a salad topper, or in your favorite way. Garnish with additional toppings like shredded cheese, chopped cilantro, or diced tomatoes, if desired.