Add the salsa verde, honey, liquid smoke, chili powder, salt, oregano, cumin, garlic, paprika, and pepper to the Instant Pot and whisk together. Nestle the chicken into the sauce.
Cook on high pressure for 12 minutes. Let pressure naturally release for 10 minutes, then manually quick release the remaining pressure.
Shred the chicken right in the pot. Stir in the fresh cilantro. Add additional salt and pepper to taste, if needed.
Serving ideas: tacos, enchiladas, burritos, salad, quesadillas, nachos, over rice, etc.
Notes
Slow Cooker Cooking Instructions: Cook on low for 6-7 hours. If mixture starts to look dry during cooking, add 1/2 cup or so of chicken broth. Everything else is the same as the instructions above!