Set the pressure cooker to “sauté” setting and adjust to “more”. When hot, add olive oil. Then add onions, peppers, celery, ginger, and garlic and cook, stirring often, until softened but not browned, about 3-4 minutes.
Add the raw chicken breasts (if using), broth, carrots, apple cider vinegar, turmeric, cumin, cayenne pepper; mix to combine. Press “Cancel”.
Secure the lid to the instant pot—close pressure release valve. Select "High Pressure" and adjust the cooking time to 10 minutes.
When the time is over, press “cancel” and carefully quick-release the pressure, setting the pressure valve to vent.
Remove chicken from the pot and shred it with two forks.
Select "sauté" mode and adjust to more. Add the shredded chicken, broccoli, and kale to the soup; mix to combine. Cook for 6 – 8 minutes until broccoli is tender. Taste and add more salt and/or pepper if necessary.
Garnish with parsley and thinly sliced chilies, if desired. Serve hot.