Add chicken breasts, salsa verde, garlic, cumin, salt, and juices from limes to pressure cooker.
Cook on high pressure for 10 minutes. Let naturally release for 5 minutes.
Shred chicken using two forks, or using an electic mixer. Add toss shredded chicken with verde sauce in pressure cooker pot. Toss to coat chicken with sauce.
Taste and add more lime juice and salt if needed.
Use meat to make tacos, burritos, enchiladas, salads, soup, or sandwiches.
Refrigerate leftovers up to two days or freeze up to two months.
This recipe may be made in a slow cooker. Follow instructions, except cook in slow cooker on high for 4 hours, or on low for 6 hours.