Step 1

Preheat oven to 350 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Step 2

In a large bowl, combine tortillas and 1 tablespoon olive oil. Place tortillas in a single layer onto the prepared baking sheet. Place into oven bake until golden brown and crisp, about 10-15 minutes; set aside and let cool completely.

Step 3

Set 6-qt Instant Pot® to the high saute setting. Add remaining 2 tablespoons olive oil, onion and pepper. Cook, stirring occasionally, until golden, about 4-5 minutes.

Step 4

Stir in garlic, tomato paste, chili powder, cumin and oregano until fragrant, about 1 minute.

Step 5

Stir in tomatoes, scraping any browned bits from the bottom of the pot.

Step 6

Stir in chicken and chicken stock; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove chicken from the Instant Pot® and shred, using two forks.

Step 7

Stir in chicken and cilantro until heated through, about 1 minute.

Step 8

Serve immediately, topped with tortilla strips and avocado.