Press saute on the Instant Pot and add the garlic, onion, tinned tomatoes and cook for 3-4 minutes or until the onion has softened.
Add the chicken broth, tomato sauce, seasoning and stir.
Slowly add the chicken into the sauce doing so that the chicken is buried. Cook for 20 minutes on the manual setting and then quickly release the pressure.
Using tongs remove the chicken and place it on your chopping board. With a knife and fork cut it up so that it is like shredded chicken,
With what is left use a hand mixer to blend the rest of the soup. Add the chicken to the mix and stir. Add the limes (juice and rind) and season with extra salt and pepper if needed.
Stir in the Greek yoghurt.
Serve with sliced avocado, crushed tortilla chips and grated cheese.