Instant Pot® Chicken and Tortilla Soup

Combine chicken broth, tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, paprika, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

Meanwhile heat oil in a skillet over moderately high heat. Add tortilla strips and cook until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels.

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred or cut into bite-sized pieces.

Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.