Select and press the Saute button twice (on the Normal setting) and add the avocado oil to the inner pot of the Instant Pot. Once the pot is hot add diced yellow onion and minced garlic and saute for about two minutes until onions are softened.
Press Cancel (to turn off) on the Instant Pot. Add chicken broth, salt, cumin, tomatillo taco sauce, canned green chilies, lime juice, cauliflower rice, and the chicken thighs or chicken breasts.
Close, lock the lid, and flip the pressure release valve to Sealed.
Select and press the Pressure Cook button once on the High-Pressure (Normal) setting (or Manual on some models). Press the + button to set the cooking time for 12 minutes.
Once cooking time is done, carefully Quick Release all the pressure. Open the lid and using a slotted spoon or tongs to remove only the chicken from the Instant Pot and place chicken on a cutting board. Set aside.
Add coconut milk to the remaining ingredients in the Instant Pot and stir.
Using an Immersion blender, blend the soup in the Instant pot into a creamy texture. Press the Saute button once for the Less setting (the lowest saute setting) and simmer uncovered.
While the soup is simmering, Use 2 forks to shred the chicken. Once the chicken is shredded, add it to the Instant Pot & stir. Simmer for 4 to 5 more minutes.
Ladle into bowls and garnish with optional avocado, cilantro, and sour cream (or dairy-free paleo sour cream) and serve.
*all nutritional data are estimates based on the products I used*Yield-6 Cups, Serving size-1 Cup, Net Carbs per Serving- 6g, Amounts per serving-