Add oil, onion, tortillas pieces, tomatoes, jalapeño, garlic, beans, and corn to the Instant Pot and give a quick stir. Add chicken breasts, broth, salt, and paprika. Close the Instant Pot with pressure valve to sealing. Pressure Cook for 13 minutes on poultry mode followed by natural pressure release.
Open the Instant Pot, take out the chicken breasts, and shred them into small pieces with a fork. Add the shredded chicken to the soup. Turn the Instant Pot to saute mode and bring the soup to a boil. Mix well.
Serve the chicken tortilla soup hot, topped with cilantro, shredded pepper jack cheese, and baked tortilla chips. Add a squeeze of fresh lime while serving.
To make the baked tortilla chips:
Cut the remaining tortillas into triangular pieces using a pizza cutter. Line the baking Arrange in a single layer on a baking tray and bake for 10-15 mins, turning them once halfway through. Allow cooling.
use taco seasoning instead of paprika when pressure cooking the soup
substitute chicken with your favorite meat, see vegetarian options below
skip cheese for a dairy-free tortilla soup
add sour cream while serving the soup
substitute pepper jack cheese with your favorite Mexican cheese
Vegetarian Options:To make the soup vegetarian, add another can of red or black beans, 1 cup of diced mushrooms, zucchini, and/or carrots. Pressure Cook for 5 minutes followed by quick release or natural pressure release.