Tortilla Soup in Pressure Cooker

Serves 6

Ingredients:
2 T vegetable oil
2 tomatoes, chopped (or 1 can diced tomatoes)
1 onion, chopped fine
1 jalepeno, seeded and minced (optional)
6 garlic cloves
2 T minced chipotle chile in adobo sauce
1 T tomato paste
6 cups chicken broth
10 (6in) corn tortillas (4 chopped up, 6 cut in 1/2 strips)
1.5 lbs boneless, skinless, chicken thighs
8 oz cojita cheese
1 avocado
1/2 c sour cream
1/2 c minced cilantro
lime

1. Heat 1 T oil in pressure cooker on saute function. Add tomatoes, onion, jalepeno and cook until soft, 5min. Add garlic, chipotle, and tomato paste. Stir in broth and tortilla pieces, scraping pot clean of browned bits (if not carefully deglazed, pressure cooker function may detect burning). Season chicken with salt and pepper and nestle into cooker.

2. Cook on high pressure for 5min. Quick release pressure.

3. Toast tortilla strips in oven at 425 after tossing in oil and salt. About 10 minutes until crisp and golden.

4. Shred chicken, whisk soup, stir in 1 tsp extra chipotle (optional). Serve soup with cojita, avocado, sour cream, cilantro, and lime juice.

Adapted from a cook's illustrated recipe.