Instantpot: Chicken Tortilla Soup

Set the Instantpot on "Saute". Add 2 tbsp of Oil, a small chopped Onion, 3 crushed Garlic Cloves, 2/3 cup of chopped Cilantro and saute for 3 minutes. Stir in 4 cups of Chicken broth, 14.5 oz of diced Fire Roasted Tomatoes, 2 whole Chicken Breasts, a thinly sliced Carrot, a cup of Black Beans, a cup of boiled Corn, 3/4 tsp of Salt, 3/4 tbsp of Cumin Powder, 1/2 tbsp of Red Chili Powder, 1/4 tsp of Cayenne Pepper, 1-2 Bay Leaves and push the chicken to the bottom of the pot.  Lock the lid into place and set on "Pressure Cook" for 10 minutes. 

Perform a quick release. Open the lid, remove the cooked chicken breasts with tongs and either chop or shred them. Add the chicken pieces back to the soup. Stir in a cup of Monterey Jack Cheese / any mexican blend cheese.

Serve into bowls and garnish with crushed Tortilla chips and 1/2 cup of Monterey Jack / Mexican Cheese blend.