CHICKEN TORTILLA SOUP
Turn Instant Pot to saute, add oil, and let heat. Saute onions until just softened and then add in the garlic saute for just a minute longer. Turn IP off.
Deglaze the pan with a bit of stock. Then add in remaining stock, seasonings, corn, beans, tomatoes, and frozen or fresh chicken breasts of thighs.
Set the cooking time to 9 minutes on high pressure for FRESH chicken or 14 minutes on high pressure for frozen chicken.
While the soup is cooking, cut tortillas into strips and drizzle with oil. Toast under broiler until golden.
Once the soup has cooked, and the pressure has been released, remove the chickena and shred. Return it to the Instant Pot and stir in fresh lime juice.
Serve the soup with shredded cheese and tortilla strips as desired.