1. Press the sauté button on the instant pot and wait for it to heat up. Add the oil. When the oil is simmering add the onion, garlic and spices (paprika, cumin, coriander, chili powder and oregano).  Cook and stir for 5 minutes.
2. Stir in the tomatoes and stock. Add the chicken breast – make sure to submerge in the broth.
3. Secure the lid on the instant pot and make sure the dial on top is set to ‘sealing’. Cook on high pressure for 5 minutes. (Press ‘Manual’ or ‘Pressure Cook’ and set the timer to 5 minutes.)
4. When the time is up you can use the quick release method or let pressure come down naturally.
5. After removing the lid carefully remove the chicken breasts from the soup and transfer to a cutting board or a plate. Using a couple of forks shred the chicken into small pieces and then add back into the soup.

Tortilla Strips

1. While the instant pot is depressurising prep the tortilla strips.
2. In a medium sized sauce pot pour about 1 inch of oil. Heat the oil over a medium heat. Get your fingers wet with a little bit of water and flick into the oil – if the oil sizzles when it comes in contact with the water it’s ready for frying. If it doesn’t sizzle wait a little longer until it’s ready. If you add the tortillas too soon they will become soggy and not crispy.
3. Carefully adding about 4-5 tortilla strips in the oil at a time making sure not to overcrowd the pan. Let the tortillas cook about 1-2 minutes on each side until it turns lightly goldened. Use a wire skimmer or slotted metal spoon to remove the strips – let the excess oil drain away and then set aside to cool/dry on a paper towel lined plate. Repeat with the remaining tortillas strips until complete. Sprinkle with a little salt.
4. Serve the crispy tortilla strips over the soup and top with fresh cilantro, lime juice sour cream and/or cheese and enjoy!