Heat pressure cooker on high sauté setting until hot. Add 1 tbsp canola oil, onion, red pepper, and jalapeño and cook until veggies are soft. Add garlic and stir until fragrant.
Add tomatoes, corn, cumin, chicken broth and chicken. Cover and set pressure cooker to high pressure setting for 10 minutes.
Once the pressure cooker has completed the 10 minutes cooking time, allow to naturally release for another 10 minutes then let the rest of the steam out manually.
Remove chicken, shred with two forks and add back to soup with cilantro and lime juice. I keep my pressure cooker on the keep warm setting at this point so everything stays nice and hot.
Heat additional canola oil in cast iron skillet until very hot. Add tortilla strips and fry until golden, turning often. Drain on paper towels.
Serve soup with tortilla strips, jack cheese, avocado, and additional cilantro as desired. Enjoy!