Instant Pot Chicken Tortilla Soup is a very flavorful Mexican soup. If you haven't had a tortilla soup before, the spices, herbs, and corn tortillas give this Pressure Cooker Chicken Tortilla soup a wonderful fiesta of flavor!
Add the jalapeño, and garlic. Cook, stirring constantly, for 30 seconds.
Add the tomatoes, cumin, chili powder, coriander powder, smoked paprika, salt, pepper, and oregano. Stir.
Add the tomato paste but do not stir.
Place the lid on the pot and set the Steam Release Knob to Sealing position.
Press the Pressure Cook (or Manual) button, or dial on Ultra. Set time to 10 minutes using the + or - button, or dial.
When the pin in the lid drops. Give the pot a gentle shake to remove steam pockets. Open and stir the soup. Taste and adjust salt, if needed.
Remove chicken with tongs and place in a bowl.
Shred the chicken using two forks. Then add back into the soup.