Sauté the vegetables: Select the Sauté function on your Instant Pot. Once hot, add the avocado oil, onion, bell pepper, jalapeño, and garlic. Sauté for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.

Add the ingredients: Press Cancel to turn off the Sauté function. Add the bone broth, chicken, diced tomatoes, red enchilada sauce, green chiles, cumin, oregano, and salt. Stir gently to combine.

Pressure cook: Secure the lid and turn the valve to the Sealing position. Select Pressure Cook (or Manual) and cook on high pressure for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes. Then move the valve to the Venting to release the remaining pressure.

Shred the chicken: Remove the lid and transfer the cooked chicken to a cutting board. Add the coconut milk and lime juice to the soup. Using two forks, shred the chicken into bite-sized pieces. Return to the Instant Pot and stir.

Serve: Ladle the soup into bowls and serve warm with your favorite toppings, such as diced avocado, fresh cilantro, sliced green onions, or crushed tortilla chips.