Place chicken in instant pot with olive oil with 1/4 tsp cumin, minced garlic, and chopped onion. Sauté chicken for 6 minutes until chicken can be shredded, but not fully cooked. Just not pink.
Turn off sauté mode and shred chicken with fork.
Add in the chopped bell pepper, optional chopped cauliflower or corn (or cauliflower rice also works well), and the remaining ingredients besides topping (salsa verde, Sea salt and black pepper, garlic powder, 1/2 tsp more cumin, green chiles, broth, gluten tortillas (or corn tortillas) chopped or 1 cup non-GMO corn chips. Mix together.
Pressure cook mode for 8-10 minutes then slow release for 10 minutes.
Mix and keep on warm.
Serve into bowls with slices jalapeno, optional crumbled Mexican cheese. Splash of lime. Lime slices and organic yellow corn chips to top.
Store in closed container in fridge for up to 1 week or freezer for up to 3 months.