A hearty and flavorful chicken tortilla soup made easily in the cooker, perfect for a comforting meal with a Mexican flair.

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Heat olive oil in the cooker on the sauté setting. Add onion, garlic, and bell pepper and cook until softened.
Add chicken breasts, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, paprika, salt, and pepper.
Close the lid and cook on high pressure for 10 minutes.
Allow pressure to release naturally for 5 minutes, then quick release the remaining pressure.
Remove the chicken, shred it with two forks, and return it to the soup.
Stir in lime juice and adjust seasoning if needed.
Serve hot topped with tortilla strips, cilantro, shredded cheese, and sour cream if desired.