Set the instant pot to saute and add the avocado oil. Once heated, add the onion, jalapeno and garlic. Cook for 3-4 minutes or until the onion is slightly translucent.
Add the zucchini and saute for another 1-2 minutes to soften.
Pour in the broth, tomato, lime juice, chicken, and seasonings (reserving cilantro to serve) and stir well to combine.
Hit “cancel” on the instant pot and place on the lid with the valve sealed. Set the instant pot to high pressure for 12 minutes.
Allow to come to pressure and cook. Quick release the pressure and carefully remove the lid. Use a meat thermometer to enure the chicken is 165F. Set the instant pot to saute for longer if needed. Pull the chicken out and shred with two forks. Add back to the soup and stir.
Serve topped with cilantro, avocado, and additional lime juice to taste.