Place the 2 pounds of boneless skinless chicken breasts in the bottom of the Instant Pot in a single layer.
Sprinkle the chicken evenly with 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon salt.
Pour the entire 16-ounce jar of salsa verde over the seasoned chicken.
Secure the lid and set the valve to SEAL. Select manual/high pressure and cook for 14 minutes.
Allow an 8-minute natural pressure release, then carefully perform a quick release for any remaining pressure. When the float valve drops, remove the lid.
Use two forks or tongs to shred the chicken directly in the pot, mixing it with the cooking juices to keep it moist.
Transfer the shredded chicken to a serving bowl using a slotted spoon, then assemble tacos on warmed corn tortillas with shredded romaine, cilantro, avocado, crumbled queso fresco, and a squeeze of lime.
