Place the chicken breasts and chicken thighs into the electric pressure cooker insert with the hot water. Add the green salsa, green chilies, ground cumin, salt and pepper on top of the chicken.
Steam valve: Sealing.
Cook on: Manual/High for 15 minutes.
Release: Natural or Quick.
Once finished cooking, shred the chicken with 2 forks and mix into the green chile sauce.
Spoon the shredded chicken into corn tortillas.
Serve Instant Pot Green Chile Chicken Street Tacos with sour cream and cilantro garnish with veggies.