Instant Pot Chicken Soup With Tortilla

Combine chicken broth, diced tomatoes, frozen corn kernels, chopped onion, cauliflower rice, cooked quinoa, minced garlic, chili powder, ground cumin, smoked paprika, salt, and pepper in a versatile pressure cooker. Add boneless, skinless chicken breast to the pot. Close and secure the lid tightly. Set the pressure cooker according to the manufacturer's guidelines, selecting high pressure and a 7-minute timer. Allow for 10-15 minutes to build up the internal pressure.

While waiting, heat a neutral-tasting oil in a skillet over medium-high heat. Add tortilla strips and cook until they turn golden brown, approximately 1 minute. Use a slotted spoon to remove the tortilla strips and drain them on paper towels.

After releasing the pressure naturally, according to the manufacturer's instructions, wait for about 15 minutes. Then, use the quick-release method to release any remaining pressure, taking around 5 minutes. Once the lid is unlocked and removed, take out the chicken breast and shred or cut it into bite-sized pieces.

Return the shredded or chopped chicken to the pot, allowing it to warm up. Ladle the soup into individual bowls and top with crispy fried tortilla strips.