Step 1

Heat the oil in the Instant Pot using the sauté setting. Addthe onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Add garlic and cook, stirring, for 1 more minute.

Step 2

Press cancel to turn off the sauté function and then add ½ cup of the broth, stirring and scraping up the browned bits on the bottom. Add the remaining broth along with the chicken, beans, tomatoes, enchilada sauce, corn, green chiles, tortilla strips, chili powder, cumin, salt, and pepper.

Step 3

Close and seal the Instant Pot lid. Cook on high pressurefor 10 minutes.

Step 4

Quick release the pressure and remove the chicken. Shred the chicken and then return it to the pot.

Step 5

Serve and enjoy with your favorite toppings such as lime crumbled tortilla chips or tortilla strips, sour cream, shredded cheese, and/or diced avocado.