Combine all of the ingredients in the pressure cooker. 

Set to 'manual mode' and select 16 minutes.

After timer is done, quick release. 

Set the oven to 400 degrees.

Oil your corn tortilla, placing the next tortilla on top of the last. 

Cut your tortilla into fourths (I cut mine like a pizza with four pieces) and lay them on a baking sheet. Try not to overlap. 

Cover them generously with sea salt. 

Bake for 8-12 minutes. 

Check after 8 minutes to see if you need to turn the baking sheet. You want the chips light brown around the edges.

Zest all four limes and juice them. 

Mix into the lime zest and juice the minced garlic, salt and sour cream.

Refrigerate until you're ready to use it. 

I put my chips, lentils, tomatoes and cheese (sharp cheddar) on my plate and then microwave it for about a minute, just to melt the cheese. 

Then I add toppings like guacamole, the Lima Crema, olives, corn, kale, cilantro.