Select Saute, and the cooking powder should be on High. Once the IP reads HOT add the olive oil and diced onion. Cook for 1-2 minutes, stirring occasionally. Add the garlic and diced jalapeno peppers, cook for another minute.
Add the rest of the ingredients from the SOUP section, up to the chicken broth and the broth being the last one. When adding the chicken broth, make sure you don't go over the MAX line of your inner pot. Do NOT add the cilantro.
Place the lid on and lock it, Seal the valve. Pressure cook for 10 minutes, if using frozen chicken cook for 20 minutes. Followed by a 15-minute Natural Pressure Release, after which release any remaining pressure manually.
Open the lid and take out the meat and using two forks, shred it then, stir it back into the soup together with the cilantro.