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To make the chicken, add the oil and ghee to the Instant Pot, hit Sauté, and Adjust to the More or High setting. Once the oil’s bubbling and the ghee’s melted (about 3 minutes), add the onion and sauté for 3 minutes, or until lightly softened. Add the garlic and sauté for 1 minute.
Add the chicken and sauté for about 3 minutes, until it turns pinkish-white.
Add the broth to the pot and smooth out the chicken so it’s submerged. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 4 minutes. Quick release when done.
Meanwhile, let’s make the avocado sauce! Combine 3 of the avocado halves and all of the remaining avocado puree ingredients in a food processor or blender and puree until smooth. It will be very thick, like guacamole (and feel free to enjoy it on its own as such).
When the Instant Pot lid comes off, it will look very liquidy. Good! Add the avocado puree to the pot and stir until it’s fully melted into the broth. From there, it will thicken into a wonderful sauce (NOTE: see Jeff’s Tip).
Slice the remaining avocado half into thin slivers. Serve the chicken and avocado sauce topped with additional cilantro (if using), a few shakes of hot sauce (if using), jalapeño slices (if using) and a few slivers of avocado.