Preheat oven to 450°F.

Mix soup, salsa, and broth in an Instant Pot.

Place chicken in the soup/broth mix.

Cook, sealed, in Instant Pot over HIGH pressure for 8 minutes. Quick release pressure when 8 minutes cooking time ends.

Take chicken out of the Instant Pot and shred with two forks.

With the chicken still out of the Instant Pot, scoop out 2 cups of the broth mixture.

Mix the shredded chicken back into the Instant Pot with the remaining broth mixture.

Put 1 cup of the broth mixture that you set aside in the bottom of a 13x9 inch baking dish.

Scoop 1/3 cup of the chicken into the middle of a tortilla. Put 1/2 of a cheese slice on the chicken. Fold sides of the tortilla over the filling and transfer burrito to the 13x9 inch baking dish. Do this with the rest of the tortillas/chicken.

Pour remaining 1 cup soup mixture over the burritos and top with the remaining 2 cheese slices, broken into smaller pieces.

Bake, uncovered, 8-10 minutes, or until cheese is melted and slightly browned.