This chicken soup is really flavourful! It's good for you, it's delicious and it's perfect comfort food for cold winter days.
Plug in the Instant Pot and set it to the sauté setting.
Heat the olive oil for a couple of minutes.
Add the onions and garlic. Sauté until the onion starts to look translucent (about 2 to 3 minutes).
Set the Instant Pot to Manual, for 10 minutes, on high (follow your unit's instructions).
Add the remaining ingredients, except for the spinach and lime. Add them in the listed order.
Close the lid and steam valve (sealing).
The Instant Pot will now build pressure. This took 15 minutes for us. This process can very a little depending on how full the pot is. Expect 12 to 18 minutes before the 10 minute timer starts. The Float Valve goes down, and is level with the lid
Once the 10 minutes cooking time is complete, do a natural pressure release for about 10 minutes (NPR). Then finish the process with a quick release (QR).
Open the lid.
Use two forks to pull apart the chicken (like pulled pork).
Add the spinach. Rest the lid (without closing it) on the Instant Pot for about 5 minutes.
The spinach leaves will start wilting. Use a ladle to mix all the ingredients.
Serve hot with a wedge of lime. Enjoy!