This is a great recipe to use up leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up. Low Carb: To make this a “low carb” recipe, omit the tortilla chips. Instant Pot Instructions: Set the IP on Sauté. Add the oil, onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes. Stir in chicken broth, tomatoes, whole raw chicken breasts, carrots, all spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Lock the lid into place and set on Pressure Cook High for 5 minutes. Perform a Quick Release. Once the steam valve button drops it’s safe to open the lid. Remove the cooked chicken breasts, shred or chop them, and add back to the pot. Stir in half the cheese and 1 cup crushed tortilla chips. Garnish as directed.