Turn on Instant Pot saute setting.
Saute Celery (2 stalk), Onion (1), Jalapeño Pepper (1), and Garlic (4 clove) in Olive Oil (2 tablespoon). Cook until tender.
Add Chicken Breast (1 pound), Canned Diced Tomatoes with Green Chilies (14 ounce), Chicken Broth (6 cup), and Ground Cumin (1 teaspoon).
Cover and lock the lid. Cook on manual high pressure for 10 minutes. Natural release 15 minutes and quick release after. If just using the stove, cook over medium heat until chicken is tender and possible to shred (this will probably take around double the time).
Remove the chicken breasts from the soup and shred the chicken.
Return the shredded chicken. Add juice from the Lime (1) and stir. Add in Fresh Cilantro (1/2 bunch).
Serve soup in large bowls with slices of Avocado (1) and Lime (1).