Add the chicken, peppers, onion, garlic, cumin, garlic powder and a pinch of salt to the Instant Pot and stir to combine.
Place the lid on the Instant Pot with the valve in the sealed position. Set at High Pressure for 20 minutes. Once finished, you can QR or let it naturally release.
Using tongs, carefully transfer the hot chicken to a large bowl and set aside. Add the cilantro and blend the sauce with a hand blender (or a standing blender). Taste and adjust salt accordingly.
Once chicken has cooled slightly, discard the skin and bones and shred (using two folks). Place the shredded chicken back into the sauce and stir to combine.
Garnish with desired topping and serve immediately. Or keep on the "warm" setting until you're ready to serve.