Start by turning your Instant Pot to the sauté setting. Add the olive oil and let it heat up. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and sauté for an additional minute, being careful not to burn it.
Pour in the chicken stock or pineapple juice, stirring to deglaze the pot and scrape any bits off the bottom. This step is essential to prevent the burn notice on your Instant Pot.
Next, stir in the salsa verde and honey, mixing well to combine all the flavors.
Add the chicken breasts to the pot, ensuring they are submerged in the sauce. Sprinkle the salt over the top.
Secure the lid on the Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural pressure release for 5 minutes, then carefully perform a quick release to let out any remaining steam.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and mix it well with the sauce. If you like, squeeze the juice of a lime over the top for added brightness.
