Saute the onions, and garlic in a bit of oil until just softened.
Add the broth and scrape up any browned bits. Stir in the seasonings, corn, & beans. Nestle the chicken inot the soup.
Add the tomatoes on top of the chicken.
Pressure cook and then let pressure release naturally.
Remove the chicken from the soup and shred.
Stir the chicken back into the soup, along with the juice of a fresh lime.
Serve with tortilla strips, avocado, cheese, etc
This soup has a nice kick without being too spicy and the toppings of cheese, sour cream and tortilla chips took it to a new level. Not only that, it was ready in under an hour for our lunch....the instant pot is perfect for us spur-of-the moment cooks.