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Start your pressure cooker in sauté mode. Add butter and allow to melt, then add chopped garlic. Sauté 1 minute until fragrant.
Add chopped bell pepper, sliced mushroom, and olive oil. Sauté 2-3 minutes until softened.
Turn off the pressure cooker and add in the whole chicken. Follow with salt and pour over the water. Mix gently around the chicken and make sure no pieces are stuck to the bottom of the pressure cooker.
Close the lid tightly and set the pressure cooker to manual cooking at High Pressure for 20 minutes (about 6 minutes per pound of chicken). Make sure "keep warm" is turned off.
When the pressure cooking cycle is done, leave to release pressure naturally for at least 15 minutes. After this you can use the quick release valve to release the last of the pressure.
Remove the chicken from the pressure cooker and set aside to cool.
Start your pressure cooker in sauté mode and add cream, chili powder and chili flakes. Simmer at least 5 minutes.
When the chicken has cooled down enough to touch, remove the meat from the bones and shred it. Then add to the soup. Mix and let it sit for a minute to heat the chicken through, and you are ready to serve!