Mexican Chicken Soup - Instapot

I'm on a super search for Instapot recipes for a class I'm teaching in Relief Society (see my Pork Carnitas for a better explanation). I finally found a Mexican Chicken Soup that rivals Rubios (which was my favorite).  I could eat bowls upon bowls of this.  It might be my new favorite or at least in my top 3 favorite soups.
Top this with fresh cilantro, sliced avocado, tortilla strips and cheese (optional)
Serves:6

1 lb. (2 large breasts) chicken breasts
2 celery stalks, chopped
1 onion, chopped
1 jalapeno, diced (I didn't add this)
2 Tbls. olive oil
4 garlic cloves, crushed
14 oz. can Rotel (I used mild)
6 c. chicken broth
1 tsp. salt
1 c. cooked rice (optional, can also be added to the soup or on the bottom of the bowl before serving)
1 lime, juiced
1 tsp. cumin
1/2 bunch cilantro, chopped
1 avocado sliced
1 lime, sliced for garnish

Turn on Instant Pot saute setting.
Saute celery, onions, jalapeno, and garlic in the olive oil.  Cook until tender.
Add chicken, canned tomatoes, chicken broth, and cumin.
Cover and lock the lid.  Cook on manual High pressure for 10 minutes.  Natural release 15 minutes
     and quick release after.
Remove the chicken breasts from the soup and shred the chicken.
Return the shredded chicken.  Add lime juice and stir.  Add in fresh chopped cilantro.
Serve soup with a slice of avocado.