In your InstaPot add the oil, chicken, cumin, garlic, paprika, salt and chicken broth. Set the venting knob to Sealing Position. Set to Poultry for 10 minutes.

While the chicken is cooking, dice the onion and green pepper.

When the chicken has finished cooking, quick release the pressure by carefully move the venting knob from Sealing Position to Venting Position.

Remove the chicken.

Add the tomatoes, onion, green pepper and green onions to the pot. Turn to saute for 10-15 minutes.

Use an immersion stick blender and blend the mixture. Bring to a boil.

Shred the chicken and add back to the pot.

Cover and put on keep warm until ready to serve.