Dry the chicken breasts with paper towels and set the chicken aside.
In a small bowl, combine the coriander, chili powder, dried oregano, cumin, garlic powder, smoked paprika, salt, and pepper.
Rub the spice mix over each dried chicken breast, front, and back.
Add the seasoned chicken breast to the Instant Pot.
Pour the salsa and water into the Instant Pot over the seasoned chicken.
Add the lid to the pot, lock and set the timer to meat/stew for 30 minutes.
Once the cooker stops, and the steam is fully released, remove the cooked chicken from the pot and place in a bowl or casserole dish.
Top the shredded salsa chicken with shredded cheddar cheese and place in a preheated 350-degree oven to melt the cheese.
Serve plain, over a salad, in a taco, or on a bun as a sandwich.
This recipe can also be made in a slow cooker. The directions are exactly the same except the cook time is 4 hours on high or 6 hours on medium.