Turn on the Instant Pot and place on "Saute" setting. Heat up the canola oil.
Add diced onion, garlic, and jalapenos for about 5 minutes until tender.
Next, add the chicken stock, diced tomatoes, and spices. Stir to combine. Then add the chicken breasts and cilantro.
Cover with the lid. Set the vent to "sealing" and place on high pressure mode for 30 minutes.
Preheat oven to 450F
While the soup cooks, make the tortilla strips. Slice the tortillas into long strips. Evenly spread onto a baking sheet and spray with cooking spray lightly.
Bake for approximately 10 minutes until golden and crispy. Can store in airtight jar for up to 1 week.
Once the pressure cooker is finished, you can allow the pressure to release naturally or use the manual release. Remove the lid and take out the chicken to shred using 2 forks.
Return the chicken to the pot and serve soup with tortilla strips and toppings of your choice.
