Spicy Chicken And Butternut Squash Tortilla Soup

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   ["Sprinkle chicken with seasoning and salt. Remove lid from a 6-quart Instant Pot(R). Press [Saute]; use [Adjust] to select ""More"" mode. When the word ""Hot"" appears, swirl in oil. Add chicken to inner pot; cook 5 minutes, browning on all sides. Remove chicken from pot. Add celery, onion, and jalapeno pepper to drippings; cook, stirring constantly, 4 minutes. Add garlic and cumin; cook, stirring constantly, 1 minute. Stir in 1 cup of the stock, scraping pot to loosen browned bits. Stir in remaining stock, squash, and bay leaves; add chicken. Turn cooker off.", "Close and lock the lid of the Instant Pot(R). Turn the steam release handle to ""Venting"" position. Press [Slow Cook], and use [Adjust] to select ""Less"" mode. Press [-] or [+] to choose 8 hours cook time. When time is up, remove chicken from inner pot with a slotted spoon; cool slightly. Remove and discard bay leaves.", "While chicken cools, cut tortillas in half; cut tortilla halves crosswise into thin strips to measure 1 3/4 cups. Heat a large well-seasoned cast-iron skillet over medium-high heat. Coat tortilla strips with cooking spray, and sprinkle with red pepper. Add tortilla strips to skillet; cook 5 to 6 minutes or until crisp, stirring frequently. Remove from heat.", "Remove chicken from bones; cut meat into bite-sized pieces. Discard bones. Return chicken meat to inner pot; stir in half of tortilla strips. Ladle soup into 6 bowls; top with remaining tortilla strips and,", "if desired, jalapeno slices."]

* Per serving · 4 servings · Values may vary.