Pressure Cooker Chicken Tortilla Soup

6 Cups chicken broth
1/3 Cup Masa corn flour (you can substitute all-purpose flour)
2 Tablespoons tomato paste
2 Tablespoons paprika
2 Teaspoons chili powder
1 Teaspoon garlic powder
1 Tablespoon cumin
1 tsp. cayenne pepper
3 Tablespoons taco seasoning
1/2 Teaspoon salt
1 1/2 Pounds chicken thighs, boneless, skinless
1 Large sweet onion, diced
1 Lime, juiced
Optional Garnishes
Sour cream
Avocado
Tortilla chips
Cilantro
Pico de gallo
Lime wedges

Whisk the corn flour, tomato paste and spices into 1 cup of chicken broth until smooth. Add the remaining chicken broth to your pressure cooker along with the flour mixture and mix until well combined.
Add the chicken and onion and seal the lid. Cook on high pressure for 10 minutes.
Using a quick release method, release the pressure from the pot. Remove the chicken thighs and shred them using two forks. Return the shredded chicken to the pot along with the lime juice and serve immediately with the optional garnishes.