Pour the salsa verde and enchilada sauce into your instant pot. Placed your chicken breast on top of the liquid.

Close your instant pot lid. Close the valve by pushing it away from you. Set your instant pot to high-pressure for 10 minutes. Once the 10 minutes is done, allow your instant pot to naturally release for about 10 more minutes. Once that is complete, manually release by pulling the valve towards you to open the pressure. Make sure to use a towel or hot pad to protect your hands from steam.

Using two forks, or a hand mixer, shred your chicken inside your instant pot with the liquid.

Add to your instant pot half of your cheese (1 cup). Mix well.

Add to your instant pot your tortillas. Mix well.

Finish by adding the remaining cheese to your instant pot.

With your instant pot remaining on warm, lock the lid in place and allow it to sit for about five minutes. This will allow the remaining cheese to melt, as well as the tortillas to take on the flavors of the casserole.

Open your instant pot and give it one more good stir. You can serve on a plate, or in a bowl. Top with sour cream, cilantro, avocado chunks, more cheese, jalapeños, hot sauce, etc.! Enjoy!