Step 1

Turn the instant pot on saute and add the olive oil and onion. Saute the onion for 2-3 minutes until tender. Add the garlic and cook for one more minute.

Step 2

Pour in the chicken broth, stirring with a wooden spoon to deglaze the bottom of the pot.

Step 3

Turn the instant pot off.

Step 4

Add the chicken breasts, beans, corn, tomato sauce, salsa, and taco seasoning and stir well.

Step 5

Place the lid on the instant pot and set the pressure valve to sealing.

Step 6

Turn the instant pot to manual, high pressure, for 20 minutes.  Quick release the pressure (NOTE:  If liquid starts to come from the valve, seal, wait 5 minutes, and then release pressure.)

Step 7

Use two forks to shred the chicken and stir the soup well. Serve immediately with chips, cheese, and sour cream.