Pour chicken broth into bottom of pressure cooker. Season both sides of chicken breast with salt and pepper.
Add chicken to bottom of the pot and pour half of salsa over top (half cup). Close the valve to the sealed position. Select high pressure for 4 minutes if using fresh chicken, 10 minutes if using frozen chicken. *For two pounds of chicken select 5 minutes.
Allow to naturally release for 10 minutes. Then switch valve to open, being cautious to allow steam out if need. Open the lid and check temperature of chicken has reach 160F.
Remove from pot. Shred and top with remaining half cup of salsa. Add other toppings as desired.
This recipe makes 4 servings. Each serving provides an estimated 23 grams protein, 4 gram carbohydrate and 3 grams fat.