Place the chicken thighs, diced onion, green enchilada sauce, green salsa, diced green chilies, and sea salt into the Instant Pot and stir to combine evenly.
Secure the lid, set the valve to sealing, select Manual/Pressure Cook on high pressure, and set the time for 20 minutes.
Allow the cooker to come to pressure (about 10–15 minutes), then cook for the 20-minute program.
When the cook time is complete, either quick-release the remaining pressure or let it naturally release for 10–30 minutes; a longer natural release will yield more tender chicken.
Use tongs to transfer the cooked chicken to a cutting board and shred with two forks to your desired consistency.
Return the shredded chicken to the Instant Pot juices and stir to coat; taste and add additional salt if needed. Use a slotted spoon to serve.
Serve the chile verde shredded chicken in tacos, burrito bowls, burritos, or other dishes as desired.
