1 ½poundsboneless skinless chicken breasts3 to 4 large chicken breasts
1(10-ounce)can diced tomatoes with green chilessuch as Rotel
1medium jalapeñominced (optional)
2cups(8 ounces) shredded sharp cheddar, Mexican blend, or Colby Jack cheese
Additional shredded cheese
Chopped fresh cilantro
Set Instant Pot to SAUTÉ function. Add the butter and allow to melt. Add the garlic and saute until it is fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute. Slowly whisk in the chicken broth; whisk occasionally for several minutes, until the sauce starts bubbling and is smooth and thickened. Scrape the bottom of the pot well to make sure nothing is stuck to it. Press CANCEL and stir in the chili powder, cumin, garlic powder and salt. Add black pepper to taste.
Carefully place the chicken breasts into the sauce in the insert. Top them with the diced tomatoes with green chiles and jalapeño. Seal the lid according to the owner's manual and cook on HIGH pressure for 10 minutes.
When the timer is done, allow the pressure to release naturally for 10 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions). Open the lid, transfer the chicken to a cutting board, and gradually stir the shredded cheese into the soup. Pull the chicken into large chunks and stir it back into the pot. Once the cheese is completely melted and the chicken is heated through, stir well and serve immediately.
To serve, crush tortilla chips in a bowl and ladle some soup over the top, garnishing with extra cheese and fresh cilantro, if desired.