Step 1: Prepare the Base

1. Set your Instant Pot to “Sauté” mode
2. Add 2 tablespoons olive oil and wait until it’s hot
3. Add diced onion and sauté for 3-4 minutes until softened and translucent
4. Add minced garlic and cook for an additional minute until fragrant

Step 2: Add Main Ingredients

1. Pour in 4 cups of chicken stock
2. Add the following ingredients:
   • 1 can diced tomatoes (with juice)
   • 1 can mild green chiles
   • 1 can black beans (drained and rinsed)
   • 1 pound chicken breasts
   • 1 teaspoon cumin
   • 2 teaspoons chili powder
3. Stir everything together to combine

Step 3: Pressure Cook

1. Close the Instant Pot lid and set valve to “Sealing” position
2. Cancel “Sauté” mode
3. Set to “Pressure Cook” (or “Manual”) on High pressure for 10 minutes
4. Allow the Instant Pot to come to pressure (approximately 10-15 minutes)
5. Once the cooking cycle completes, carefully perform a quick release of pressure

Step 4: Final Steps

1. Remove chicken breasts and shred using two forks
2. Return shredded chicken to the pot
3. Add 1 cup frozen corn
4. Squeeze in fresh lime juice
5. Season with salt and pepper to taste
6. Stir to combine and let sit for 2-3 minutes until corn is heated through

Step 5: Serve and Garnish

1. Ladle soup into bowls
2. Add desired toppings:
   • Place tortilla strips around the edge of the bowl
   • Add sliced avocado
   • Top with a dollop of sour cream
   • Sprinkle with shredded cheese
   • Garnish with fresh cilantro
   • Serve with lime wedges on the side