Use the saute function on the multicooker to cook the olive oil, onion and garlic until soft and fragrant, 3 to 4 minutes. Add the remaining ingredients.
Secure the lid. Cook on high pressure for 20 minutes, or use the soup function. Carefully use the quick release to vent steam. Remove chicken and shred with two forks. Add chicken back into the soup, add salt and more cumin, if needed, to taste.
Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.