Instant Pot Chicken Tortilla Soup

Turn the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and cook for about 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the chicken breasts to the pot. Pour in the black beans, corn, diced tomatoes, tomatoes with green chiles, chicken broth, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir gently to combine all the ingredients.

Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Allow the pressure to naturally release for 10 minutes, then carefully perform a quick release for any remaining pressure. Remove the chicken and shred it using two forks. Return the shredded chicken to the soup and stir in the fresh lime juice.

Ladle the hot soup into bowls. Top each serving with crispy tortilla strips, shredded cheese, avocado, cilantro, sour cream, jalapeños if desired, and an extra squeeze of fresh lime juice. Serve immediately while hot.