Press the saute button on your Instant Pot and drizzle in the oil. Add in the diced onion and cook for 5 minutes.
Press the Keep Warm/Cancel button, add in the chicken, potatoes, garlic, broth, pepper, salt, chili powder, and cumin and stir. Secure the lid. Close the pressure valve, press the Pressure Cook/Manual button and use the +/- button to adjust the time to 12 minutes.
Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid once the pin has dropped. Use an immersion blender to briefly blend a couple areas of the bowl so that some of the mixture is pureed, but the rest remain chunky. Do this until your desired texture is reached.
Garnish and serve warm.
Notes
TO MAKE LOW FODMAP: Use green onion in place of the regular onion. Skip step 1 and just add it to the mixture to be cooked. Leave out the cauliflower rice. Use 1 tablespoon garlic oil in place of the garlic clove.