Press saute on the Instant Pot and once hot, add the oil and noodles.
Cook while stirring constantly until noodles begin to brown and blister, about 5 minutes.
Add the onion and garlic and continue to cook until the onions have softened.
Add the cumin and press the cancel button.
Pour in the broth and deglaze the pot, making sure no noodles are stuck to the bottom.
Add the blended tomatoes and whole jalapeno if using.
Cook on high pressure 4 minutes.
Natural release pressure for 10 minutes.
Turn the valve to venting and release any remaining pressure.
Serve with cilantro and a squeeze of fresh lime juice.
