1. Turn the Instant Pot on sauté and add 1 Tbsp olive oil. Add the diced onions and sauté for 3 minutes. Push the onions to the sides of the IP and brown the chicken breasts on both sides. Pour in the chicken broth, tomatoes, salt, and spices. Cover and cook on high pressure for 8 minutes.

2. Quick release the pressure. Remove the chicken from the Instant Pot and shred with two forks. Return the shredded chicken to the pot. Add the salsa to the soup, and then the shredded cheese. Stir the cheese into the soup until it is completely melted. Pour in the milk and stir to incorporate.

3. Serve the soup with toasted tortilla strips* and/or a dollop of yogurt/sour cream.

Toasted Tortilla Strips

Cut 2 tortillas into 1/2″ strips. Transfer the strips to a mixing bowl, drizzle with olive oil, and toss together with a pinch of each ground cumin, kosher salt, garlic powder, and chili powder. Spread in an even layer on a baking sheet and broil in the oven for 3-5 minutes, stirring halfway through.