Add the shredded chicken, green onions, cilantro, garlic, fire-roasted tomatoes, chicken broth, cumin, salt and pepper to the Instant Pot.
Stir all of the ingredients to make sure everything is well-distributed.
Lock the lid and press the “Soup” button and set it to cook for 20 minutes under high pressure. (It will take about 10 minutes to come to pressure before it starts cooking).
When the soup is finished cooking, manually release the pressure (“Quick Release”).
Once the pressure is released, add the diced avocados directly to the Instant Pot and stir.
Top each bowl with your desired toppings and enjoy!