Add Salsa Verde, cumin, chili powder and garlic powder to instant pot. Mix to combine ingredients.
Add chicken breast.
Cover pressure cooker with lid and set valve to seal.
Select manual mode and cook on HIGH pressure for 7 minutes followed by a 8 minute natural release.
Turn the valve for a quick release to let out remaining pressure. When valve drops, carefully remove lid.
Remove chicken from pot and shred using two forks. Return to pot with chopped cilantro and sour cream.
Mix to combine.
Serve over rice. Garnish with your favorite toppings.