1. Add all ingredients except shredded cheese and tortilla strips to a pressure cooker and place lid and set the valve to SEALING.

2. Cook on manual heat for 25 minutes, then let pressure release naturally for 10 minutes before releasing the rest of the pressure manually.

3. Remove the chicken; shred with two forks and then return to soup.

4. To serve: top with shredded cheese and tortilla strips.

NOTE: To cook in slow cooker: follow same directions, except cook in slow cooker on LOW for 8-10 hours.