Chicken Tortilla Soup in the Instant Pot

This soup had the most delicious flavor. I froze some of it and I am saving this recipe to use for years to come. This recipe was taken from Mel's Kitchen Cafe.

• 1-2 teaspoons olive oil
• 1/2 cup diced onion
• 2 cloves garlic, finely minced
• 1 jalapeno, seeded and finely diced
• 1 medium red or green bell pepper, seeded and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 cups low-sodium chicken broth
• 8 ounce can tomato sauce
• 15-ounce can diced tomatoes, undrained
• 15-ounce can black beans, rinsed and drained
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 1/2 to 2 pounds (about 3 medium) boneless, skinless chicken breasts, cubed into 1-inch pieces
• 3 to 4 corn tortillas, chopped 
• 1 cup frozen corn kernels (I used freeze dried as a topping instead)
• 1-2 tablespoons fresh lime juice
• Sour cream, shredded cheese, cilantro, lime wedges, avocados, crispy tortilla strips or chips, and other desired toppings, for serving (optional)

1. Pressure cooker:Using the saute function, heat the olive oil and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften.
2. Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin, chicken, and chopped tortillas. Stir.
3. Secure the lid and cook on high pressure for 7 minutes.
4. Let the pressure naturally release for 10-15 minutes before using quick release for the remaining pressure.
5. Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.