Caramelize the onion

• Slice the onion and cook it slowly in a pan until deeply golden and sweet.
• This takes about 35 minutes over low heat.

Load the pressure cooker

• Add the chicken quarters, the black beans, white beans and kidney beans, the spicy broth, the caramelized onion and your seasonings.
• Stir so everything is well combined.

Pressure cook

• Cook on high pressure for 30 minutes.
• Do not quick release; let the pressure come down naturally.

Shred the chicken and add the greens

• Open the cooker and lift out the chicken; the meat should fall off the bones.
• Discard the bones and shred the meat back into the pot.
• Stir in the spinach until wilted.

Serve

• Warm the tortillas.
• Ladle the soup into bowls and finish with lemon juice and salsa verde if you have it.