Combine marinade ingredients in a zip-top freezer bag; add chicken breasts and marinate in fridge for at least 2 hours or overnight.
If Using Immediately: Keep refrigerated until ready to use, up to one day.
If Freezing: Transfer bag to freezer and freeze for up to 3 months. When ready to cook, transfer to refrigerator for 24 hours, or until fully thawed.
To Prepare Chicken: Add chicken and marinade to the bowl of a multi-cooker/Instant Pot. Close lid securely and set vent to “Sealing.” Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then set the timer for 12 minutes. Cook. Allow the pressure release naturally for 5 minutes, then carefully turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove lid and check that the chicken is cooked through. (If not, cook for 2 more minutes on high pressure.) Shred chicken and return it to multi-cooker to incorporate back into the juices.
Assemble sliders by arranging shredded chicken, chopped onion, and cilantro onto Martin’s 12-Sliced Potato Rolls. Serve with a lime wedge and hot sauce, if desired.