Step 1

Press SAUTE function on Instant Pot, add olive oil, and allow to heat until screen reads HOT.Add both onions and cook 2 min, then add garlic and cook 1 min more, then push everything to the side of pot.

Step 2

Season chicken breast with salt and pepper and add to Instant Pot and cook 2 minutes on each side.Press CANCEL.

Step 3

Add chicken broth, tomatoes, paprika, chili flakes, oregano and rice, then give it all a good stir.Lock on lid, turn pressure valve on lid to SEALING.

Step 4

Choose PRESSURE COOK function and adjust timer to 7 minutes.

Step 5

While soup cooks, juice the lime into a small bowl, then dice the avocado and toss with lime juice and set aside.

Step 6

When time is done, let the timer run up another 10 minutes for natural pressure release, then press CANCEL.

Step 7

Turn pressure valve on lid to VENTING and release any remaining pressure, then open pot and transfer chicken breast to a plate.Shred chicken breast meat using 2 forks then return all to the soup in the pot.

Step 8

Add chopped cilantro or basil and just the lime juice from the bowl with avocados.Give the soup a good stir, then ladle into bowls, top with a spoonful of diced avocado and serve with a bowl of tortilla chips to break into the soup for some added flavour and crunch.