Season chicken breasts with salt and add into Instant Pot with tomatoes with green chiles, chicken broth, onion, garlic powder, onion, chin, chili powder, oregano, paprika, and zucchinis
Put the lid on the Instant Pot and move the valve to "sealing" and pressure cook on high for 18 minutes. When the timer goes off, allow the pressure to release naturally for 10 minutes before turning the valve to manually release the pressure.
Take the chicken breasts out of the InstaPot and shred them.
Return the shredded chicken back to the pot, and put Instant Pot on Sauté mode. Add the coconut milk and stir to combine. Once the soup comes to a boil, take it off the heat and serve.
Top the soup with freshly sliced avocado and enjoy!