Turn your Instant Pot on sauté mode. Heat the oil in the bottom of the insert and add the chopped onion and garlic and stir for a couple of minutes.
Add chicken breast, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, cayenne and chicken stock. Give it a quick stir and cover the Instant Pot with the lid. Set the timer for 15 minutes on high pressure. Once the timer beeps, release the pressure by gently moving the valve to “venting.”
Remove chicken breast from the Instant Pot and transfer to a cutting board. Shred the cooked chicken breast with 2 forks then return back to the pot.
Stir in the coconut milk and Bone Broth Collagen. Turn the Instant Pot to sauté mode to heat up the chicken soup while stirring until smooth. Adjust the seasoning with salt and pepper and garnish with fresh cilantro. Then enjoy!