Step 1

Place all ingredients into the inner liner of your Instant Pot.

Step 2

Close the pot and set it to high pressure for 10 minutes.

Step 3

When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.

Step 4

Using silicone tongs, remove the chicken from the pressure cooker and shred it.

Step 5

Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro since you were using them mainly for seasoning.

Step 6

Squeeze in the lime or lemon juice.

Step 7

Serve the soup as is, or with slices of avocado stirred in at the last minute. I like to serve with additional lime wedges, warmed corn toritllas, or crushed tortilla chips.